Terrine of rabbit with olives
Instructions
01231 RABBIT TERRINE with BLACK OLIVES INGREDIENTS for 8 PERSONS 1 whole boneless rabbit; the liver and kidneys of rabbit; 200 g of bacon cut into thin slices; 1/2 litre of dry white wine; 2 sliced scallions; 2 sprigs of thyme; 100 g of pitted black olives; 2 Tablespoons extra virgin olive oil; salt, white pepper; Let marinate for 5 hours in white wine with shallots and thyme.
To heat 2 tbsp oil in a pan and cook the livers and kidneys of rabbit way, though, that they are still pink inside; Add salt, pepper and leave to cool.
Drain the caarne of marinade, dry, add salt and pepper.
Coat a bowl of 20x10x10 cm with a portion of sliced Bacon; lay the meat, add the olives and have the liver and kidneys.
Cover with the remaining slices of lardo, coperchiare the bowl and cook in a Bain-Marie in the oven at 160 › C per45 minutes.
Remove the pot from the oven, let it cool in the refrigerator by pressing the flesh with a weight.
Serve cold cut Terrine into slices.
accompanying it with a small salad.
