Rabbit meat is the pleasure of the pucks of more than one person. I’m giving you this day, my recipe for canned rabbit terrine . It is certainly true that some guys like me do not like to cook, but rest assured that this recipe will put on your aprons and put your talents into practice. Discover my famous recipe below and in detail.
The ingredients of the recipe
To succeed this recipe to perfection, you must choose your ingredients. Prefer fresh and good quality ingredients for better preservation.
For this recipe, you will need:
- Whole rabbit and its liver (1.8 kg)
- Fresh fat lard (500 g)
- Pork (pork loin)
- Pork strainers (02)
- Shallots (06)
- Oil (03 tablespoons)
- Thyme (01 bouquet)
- Eggs (06)
- Armagnac (20 cl)
- Spices (1 pinch of 4 spices)
- Salt and pepper
You will need adequate equipment to make this recipe. As a result, the necessary equipment is as follows:
- Cutting board
- Manual or electric meat grinder
- Boning knives
- Electric sterilizer (if necessary you can sterilize the jars using other sterilization techniques)
Preparation and cooking
For the preparation, start by deboning rabbit meat and pork (loin). Be sure to remove the nerves from the rabbit meat, then cut the flesh of the saddle, that of the thighs, including the diced liver.Pass the rabbit meat and pork with the chopper (prefer the medium grid chopper). Chop the shallots after peeling.
Melt in oil and in a pan, these shallots for two to three minutes. Follow the rabbit’s liver for two minutes, then add all the minced mix, including all the other ingredients except the rabbit dice and a quantity of thyme. Mix these ingredients thoroughly, then add the rabbit dice and marinate in a cool place for 1 hour. Cut the strainers into 5 cm pieces, then take the already scalded jars and line each jar with a piece of strainer and half a branch of thyme. Tamp the preparation in the jars up to 2 cm from the edge and put back (above) half a branch of thyme and a piece of strainer.
Close the jars tightly and place them in a sterilizer. Then, the jars should be covered with water and allowed to sterilize at 100 ° C for 3 hours. Then allow to cool and remove the jars from the sterilizer. Your terrine is ready.
This recipe will make you discover and enjoy differently, canned rabbit meat. The ingredients are very cheap, except rabbit meat, the price of which can vary from place to place. In gastro picnics with family or friends, these canned foods are a real treat.