Put the mushrooms.
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| Ingredients to make rabbit terrine: |
| For 6 people: Preparation: 30 minutes. Cooking: 1 hour and 15 minutes.: 1 1/2 kg. of headless rabbit 15 gr. of dry mushrooms 200 gr. of chopped bacon 1 teaspoon of thyme 100 gr. of celery bulb 3 tablespoons of oil 1 dl of liquid cream 250 gr. of bacon in slices 2 eggs 200 gr. of leaded by pork 100 gr. from carrots 2 onions 1 garlic 1 laurel leaf 30 gr. of peeled pistachios. |
Ingredients to make rabbit terrine:
2. Bone the rabbit and chop its meat next to the pork except the kidney, liver, breasts and thighs.
3. Add the chopped bacon. Salpimentar and cool a few minutes in the fridge.
4. In a coarse-back casserole, sauté the bones and rabbit remains.
5. Add the vegetables and herbs and leave them until they take color.
6. Cover with water and cook 1/2 hour.
7. strain and let the broth to 1/8 liter.
8. Salpimentar.
9. brown the rest of the rabbit.
10. to line a mold with the bacon slices so that they protrude from the mold.
11. Mix the minced meat, the drained mushrooms, the chopped pistachos, the broth, the eggs and the cream.
12. Put half of the mixture in the mold, distribute above the breasts and meat of the thighs.
13. Add the liver and kidneys cut to sheets.
14. Cover with the rest of the mixture, shake the terrine to match and cook it in the water bath in oven 1 hour.
15. Let cool and save in the fridge.
