Rabbit terrine

Rabbit terrine
Rabbit terrine 5 1 Stefano Moraschini

Instructions

RABBIT TERRINE 01162 INGREDIENTS for 4 PEOPLE 1 Rabbit; 200 g of bacon; 50 ml.

cognac; 50 ml.

of white wine; 6 peppercorns; 4 cloves; 1 piece of cinnamon; Laurel leaf; 1 sprig of Rosemary; salt and pepper; Boneless rabbit, cut the meat and put to soak for 24 hours with cognac, wine, herbs and spices.

Drain and mince with salt and pepatè Bacon then pour the cooking sauce previously leaked.

Pour everything into a bowl and cook in the oven, Bain-Marie, for about an hour.

Let cool and then put.

Cut into slices and serve accompanied with pickled gherkins and toast.

Rabbit terrine

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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