Rabbit terrine and prunes

01251 RABBIT TERRINE with PLUMS 6-8 PEOPLE INGREDIENTS 1 1 rabbit.

5 kg, 200 sausage, 50 g of bacon, 2 small glasses of cognac, wine 75 cl ros ', 250 g of dried plums, 1 egg, 2 carrots, 2 onions, 3 cloves, 2 celery sticks, 10 juniper berries, 2 cloves of garlic, 2 tablespoons oil, 4 sprigs of thyme, 3 bay leaves, spices, 1 4, 1/2 lardello TSP peppercorns, salt, pepper.

Preparation: 45 min Marinade: Cooking 12ore: 2:0: 12:0 am Refrigeration PROCESS 30mn 1) Deboned the rabbit.

Cut the pulp back into sticks of 0, 5 cm in width.

Save the bones.

2) Peel the carrots, wash them, dry them and cut them into slices.

Peel the onions and thickly.

Peel the garlic and squeeze, crush the juniper berries, cloves and pepper.

Wash and cut celery into strips.

Crumbled two sprigs of thyme and a bay leaf.

Put everything in a bowl.

Add a pinch of 4 spices, oil, 1 small glass of cognac and 5 DL of wine, salted.

Place the rabbit meat in large bowl and allow to marinate for 12 hours.

3) Pitted prunes, place them in a bowl, cover with the rest of the wine and let them inflate.

4) at the end of marinating, drain the rabbit, hold aside meat sticks and spend the rest in meat grinder to small holes along with the bacon.

Add the egg, the remaining cognac and sausage.

Add salt, pepper and stir.

5) switch on the oven, prepare the Bain-Marie.

6) Drain the prunes, cut the lardello in two.

Decorate the bottom of a bowl with a capacity of 1, 35 litres with half lardello.

Posatevi above a sprig of thyme and a bay leaf bisected, cover with a layer of filling, one rabbit and sticks one of plums, finish with the filling.

Press with your hands.

Put a sprig of thyme and the bay leaf and cover with the other half of the lardello.

7) place the lid on the bowl and cook in the oven in a Bain-Marie for 2:0 30mn.

8) Meanwhile prepare the jelly: put the bones of rabbit in a saucepan.

Passed the marinade through a sieve over the bone and simmer until they are two dl liquid.

Filtered.

9) When the cooking Bowl is finished, take it out, and let scoperchiatela stand for 15 minutes, then posatevi over a lath and a weight and let it cool.

10) When is cold pour the jelly and place in refrigerator for 24 hours.