How To Make Rabbit and Pistachio Terrine
This elegant French-style terrine showcases tender rabbit meat and crunchy pistachios.
Preparation: 30 minutes
Cooking: 2 hours
Total: 2 hours and 30 minutes
Serves:
Ingredients
- 1 1/2 pounds boneless rabbit meat, diced
- 1/2 cup chopped pistachios
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 teaspoons chopped fresh thyme
- 1 tablespoon dijon mustard
- Salt and pepper, to taste
- 2 eggs
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together the diced rabbit meat, chopped pistachios, white wine, chicken stock, minced garlic, chopped shallot, chopped thyme, and dijon mustard.
- Season with salt and pepper to taste.
- Pour the mixture into a terrine dish and smooth the surface with a spoon.
- Cover the dish with foil and bake for 2 hours, or until the rabbit is cooked through.
- In a separate bowl, whisk together the eggs and heavy cream.
- Remove the foil from the terrine and pour the egg mixture over the top.
- Return the terrine to the oven and bake, uncovered, for an additional 10-15 minutes, or until the egg mixture is set and golden brown.
- Remove from the oven and let cool to room temperature before slicing and serving.
Nutrition
- Calories : 402kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 201mg
- Sodium : 489mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 45g
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