Rabbit Terrine with Green Olives and Pistachios

Name: Rabbit Terrine with Green Olives and Pistachios
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons black peppercorns, cracked; 2 carrots, thinly sliced; 2 larges egg whites plus shells, crushed; 1 teaspoons fennel seeds, toasted; 3 Tbsps thinly sliced fresh chives; 1 teaspoon chopped fresh thyme; 1 head garlic, left unpeeled and halved horizontally; 4 teaspoons unflavored gelatin (from two 1/4-oz envelopes); 1 leek (green part only), rinsed; 1 Tbsp Madeira; 3 fresh parsley sprigs; 79 milliliters salted shelled pistachios, coarsely chopped; 1 kilograms rabbit, cut into 8 pieces; 1 teaspoons salt; 4 shallots, thinly sliced; 2 fresh thyme sprigs; 1 liters cold water; 18 slices Accompaniment: 18 very thin slices firm white sandwich bread, each slice buttered and cut into 2 pieces the shape of terrine slices, then toasted; 85 grams 1/2 cup picholine or other brine-cured green olives , pitted and coarsely chopped

Rabbit Terrine with Green Olives and Pistachios might be just the hor d'oeuvre you are searching for. One serving contains 83 calories, 9g of protein, and 2g of fat. This recipe serves 40. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, parsley sprigs, accompaniment: sandwich bread, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender, 1 hour.

Ingredients you will need

Peppercorns

Shallot

Carrot

Liver

Parsley

Garlic

Whole Rabbit

Thyme

Water

Leek

Salt

Equipment you will use

Pot

Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately.

Ingredients you will need

Rabbit Meat

Whole Rabbit

Broth

Pour broth through a fine sieve into a bowl, discarding solids.

Ingredients you will need

Broth

Equipment you will use

Sieve

Bowl

Whisk egg whites in another bowl until foamy and add egg shells.

Ingredients you will need

Egg Whites

Pasta Shells

Egg

Equipment you will use

Whisk

Bowl

Whisk in warm broth in a stream and return mixture to cleaned pot.

Ingredients you will need

Broth

Equipment you will use

Whisk

Pot

Heat over moderate heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 10 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 10 minutes.

Ingredients you will need

Egg Whites

Stock

Crust

Equipment you will use

Wooden Spoon

While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.

Ingredients you will need

Rabbit Meat

Broth

Pour broth through a sieve lined with a double thickness of dampened paper towels into a bowl and let all broth drain through. Discard solids. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if not, repeat procedure with clean dampened paper towels.

Ingredients you will need

Broth

Equipment you will use

Paper Towels

Sieve

Bowl

If clarified broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Bring broth just to a simmer.

Ingredients you will need

Broth

Water

Sprinkle gelatin over remaining 1/4 cup cold water and soften 1 minute, then whisk into hot broth until dissolved. Stir in Madeira and remaining 1/4 teaspoon salt, or to taste.

Ingredients you will need

Gelatin

Madeira

Broth

Water

Salt

Equipment you will use

Whisk

Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Place terrines on a tray.

Cut 4 (18-inch) pieces of kitchen string and place 2 crosswise under each terrine about 2 inches from each end (they will be used to secure rolling pins or bottles to terrines).

Equipment you will use

Kitchen Twine

Rolling Pin

Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl. Divide mixture between terrines, then stir broth well and pour slowly into terrines, filling to 1/4 inch from top. Reserve any remaining broth, covered and chilled.

Ingredients you will need

Fennel Seeds

Pistachio Nuts

Chives

Coffee

Olives

Pepper

Whole Rabbit

Broth

Thyme

Salt

Equipment you will use

Mortar And Pestle

Bowl

Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray).

Ingredients you will need

Broth

Equipment you will use

Rolling Pin

Aluminum Foil

Chill terrines on tray 3 hours, then remove string, weights, and cardboard.

Heat any reserved jelled broth (including spillover on tray) just until it becomes liquid and add to terrines. Cover with overhanging plastic wrap and chill at least 6 hours more.

Ingredients you will need

Broth

Wrap

Equipment you will use

Plastic Wrap

To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it. Gently cut terrines with a serrated knife into 1/3-inch-thick slices and serve on toasts.

Ingredients you will need

Wrap

Equipment you will use

Serrated Knife