Rabbit Terrine with Shallots

Ingredients

• 100 g shortcrust pastry
• 1 rabbit (cut into pieces)
• 3 poultry livers
• 500 g shallots
• 300 g Mushrooms
• 1 egg
• 1 slice country bread
• 1 glass milk
• 50 g pitted green olives
• 200 ml dry white wine
• 20 ml cognac
• 50 g butter
• 1 tbsp Olive Oil
• Salt
• pepper (ground)
• 1 tbsp chives
• 1 Tbsp parsley

Instructions

1. 1.

   Season the rabbit pieces with salt and pepper, then slowly brown them in 1 tbsp olive oil and butter until golden on all sides. Remove from heat, let cool, then separate the meat from the bones and finely chop.

2. 2.

   Soak the bread in milk after removing the crust.

3. 3.

   Clean and chop the livers.

4. 4.

   Clean and roughly chop the mushrooms.

5. 5.

   Peel and finely chop the shallots.

6. 6.

   Coarsely chop the olives.

7. 7.

   Sauté the mushrooms and shallots in remaining butter for about 5 minutes, add wine, then reduce over high heat until all liquid evaporates.

8. 8.

   Drain the bread, crumble it, and mix it with the mushroom mixture, chopped livers, and egg in a bowl. Add chives and parsley, season with salt and pepper.

9. 9.

   Fill a terrine mold alternately with rabbit meat and the stuffing, sprinkling olives between layers, and drizzle cognac on top.

10. 10.

    Roll out the pastry to match the size of the terrine and seal it around the dish. Cut a round hole in the center for a chimney effect.

11. 11.

    Place the sealed terrine in a preheated oven at 200°C, set in a pan with hot water, and bake for about 1 hour.