Rabbit Pate Recipes

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RABBIT TERRINE WITH GREEN OLIVES AND PISTACHIOS



Rabbit Terrine with Green Olives and Pistachios image

Categories     Game     Nut     Olive     Appetizer     Cocktail Party     Rabbit     Pistachio     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Soy Free

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 25

For rabbit and broth
1 (3-lb) rabbit, cut into 8 pieces
4 shallots, thinly sliced
2 carrots, thinly sliced
3 fresh parsley sprigs
2 fresh thyme sprigs
1 leek (green part only), rinsed
1 head garlic, left unpeeled and halved horizontally
1/2 teaspoon black peppercorns, cracked
1/2 teaspoon salt
6 1/4 cups cold water
2 large egg whites plus shells, crushed
4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1 tablespoons Madeira
For assembling terrines
1/2 teaspoon fennel seeds, toasted*
1/2 cup picholine or other brine-cured green olives (3 oz), pitted and coarsely chopped
1/3 cup salted shelled pistachios, coarsely chopped
3 tablespoons thinly sliced fresh chives
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
3/4 teaspoon black pepper
Accompaniment: 18 very thin slices firm white sandwich bread, each slice buttered and cut into 2 pieces the shape of terrine slices, then toasted.**
Special Equipment
2 (12- by 2-inch) tapered narrow rectangular terrines; kitchen string; 2 (11 1/2- by 1 1/2-inch) strips of corrugated cardboard wrapped well with foil; 2 (10- to 11-inch) rolling pins or high-shouldered wine bottles

Steps:

  • Cook rabbit in broth:
  • 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.
  • Clarify broth:
  • Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a fine sieve into a bowl, discarding solids. Whisk egg whites in another bowl until foamy and add egg shells. Whisk in warm broth in a stream and return mixture to cleaned 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.
  • While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.
  • 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.
  • 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. 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.
  • Assemble terrines:
  • Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges. 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).
  • 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. 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).
  • 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.
  • 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.
  • Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker.
  • ** To toast, arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.

RABBIT PATE



Rabbit Pate image

Make and share this Rabbit Pate recipe from Food.com.

Provided by cjelli

Categories     Rabbit

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

200 g rabbit liver (and other organ meats)
200 g canned mushrooms or 400 g button mushrooms
50 g butter, melted
1 small onion, finely chopped
1 small carrot, finely grated
2 eggs, hardboiled and mashed
2 tablespoons dill, finely chopped
1 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon brandy

Steps:

  • boil the organ meats for about 10 minutes, drain well.
  • at the same time saute the mushrooms with onions until tender.
  • mix all ingredients in a bowl until well-blended.
  • put in square box and refrigerate overnight before serving.

Nutrition Facts : Calories 301.1, Fat 19.7, SaturatedFat 10.5, Cholesterol 359.9, Sodium 1231.7, Carbohydrate 10, Fiber 2.5, Sugar 2, Protein 20.9

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