A treat for fans and rabbit terrine, and lavender. A feast for the palate and friends. I presented last Saturday at a tasting Epicure Selection, special tasting with 25 women invited, the tasting is followed by an evening of fun girls parade of fashionable clothing ethical "Francine Villeneuve Froufrou" artisan Montréal you will find among my friends BF. Cheers!
300 g of rabbit meat, cut into
cubes 100 g of calf liver
100 g of lard or bacon sliced by the butcher block
1 slice of prosciutto ham 1 / 8 inch thick (the radius of the sliced sausage) 1 egg
2 tablespoons
tea or more lavender Epicure Selections
1 tsp teaspoon fresh thyme (optional) 2 tablespoons
tea of herbs Epicure Selections
Salt and pepper (8 grinds)
Sprigs of fresh rosemary in quantities
Chop first 3 meats robot thermomix me. Then add the egg and seasonings. Blend again a few seconds. Mix all these ingredients, cover with plastic saran wrap and marinate in the refrigerator about 12 hours.
Line a loaf pan pyrex slice of prosciutto and place meat in tapping lightly with a fork to equalize. Fold the edges of the slice of ham, if necessary. Remove the sprigs of fresh rosemary on top of the bowl, if desired.
Place the terrine in a larger dish filled with water as a water bath and bake at 325 F for 90 minutes. Drain fat from slightly bowl. Cool 2 hours at ambient heat, then put the bowl in the refrigerator overnight.
After this time, insert a large knife or spatula around the baking pan. Then reverse slightly on a plate to the pan. Repeat the process with a thin knife, if necessary. Cut into equal slices with a sharp knife. Serve with baguette croutons of toast or crackers Breton. Serve with jelly, white wine, rosé or Pinot Noir Epicure Selections.
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