Rabbit and plum terrine
This is a classic Flemish dish made from rabbit, Trappist beer, and dried plums. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands. Recipe makes approximately 1800 grams.
Ingredients
| 2.5 kg | rabbit legs | |
| 1 litre | vegetable stock | |
| 330 ml | Trappist beer | |
| 2 tbsp | 30 ml | mustard |
| 2 | bay leaves | |
| 2 pieces | mace | |
| 2 | cloves | |
| 150 g | red wine | |
| 25 g | balsamic vinegar | |
| 15 g | leaf gelatin | |
| 3 g | agar agar | |
| 200 g | dried plums | |
| — | salt and pepper |
Instructions
- Fry the rabbit legs until golden brown and deglaze with the stock and the beer.
- Add the mustard and spices. Braise the legs for two hours until done.
- Remove the legs and pull the meat from the bone.
- Pass the stock through a sieve and measure off 450 ml.
- Boil the stock together with the red wine, vinegar, and agar agar.
- Soak the gelatin in cold water.
- Finely chop the plums and mix with the rabbit meat.
- Allow the stock to cool slightly and then dissolve the gelatin in the liquid while it is still warm.
- Add the meat and plums to the liquid, mix, and then pour into the required mould.
- Set aside in the refrigerator to firm up and serve at room temperature.
Serving suggestions:
- As part of a composition with beetroot, apple, fig, or lettuce components.
- As part of an amuse-bouche, served with a plum and coffee gel.
- As part of an entremets, with components of celeriac, red cabbage, sprouts, or fennel.