Rabbit terrine with goose liver and brioche

Rabbit terrine with goose liver and brioche

Tillredning

RABBIT TERRINE

1. Skin and joint the rabbit, remove the tendons and silver skin. You should end up with around 500 g of pure meat. Tenderise the leg meat. Dab the saddle of rabbit dry with kitchen roll and cut it into strips (approx. 3 cm wide). Chop the goose liver into equally sized pieces.

2. Carefully layer the rabbit meat and goose liver in a flat dish. Finely grind the cloves, juniper berries, coriander seeds and peppercorns in a mortar. Add the ground spices to the curing salt, sugar, cognac and port and pour the mixture over the rabbit meat. Cover the dish, put it in the fridge and leave the meat to marinate for around 24 hours.

3. The next day, put the rabbit meat and goose liver in a colander and leave to drain. Squeeze the meat out of the sausages onto a plate. Line a terrine mould with cling film then with pancetta slices. The slices should overlap on both sides.

4. Cover the base of the mould with the rabbit leg meat, leaving no gaps. Then fill the mould with alternate layers of goose liver, the remaining rabbit meat and small pieces of sausage meat, pressing slightly as you go along. Top the terrine with a final thin, even layer of rabbit meat.

5. Fold the pancetta slices over the meat and cover the terrine dish with a lid. Cook the terrine in the X BO (95°C/20% humidity) for around 1 hour and 30 minutes. Then remove it from the oven and leave it to cool. Wrap the dish in cling film and refrigerate the terrine for at least 24 hours.

MINI BRIOCHES

6. Crumble the yeast into a bowl and mix it with the flour, sugar and 9 g salt. Grad-ually pour in 55 g milk and the eggs, then knead the ingredients in a food processor until the dough comes away from the bowl. Add the butter (cut into cubes) and con-tinue kneading the dough until it comes away from the bowl again. Leave the dough to prove (uncovered) in the X BO (40°C/40% humidity) for around 1 hour.

7. Once the dough has doubled in size, knead it again then divide it among the silicone moulds (40 g per mould). Any remaining dough can be used for something else. Leave the dough in the moulds to prove once again in the X BO for around 30 minutes, then remove them from the oven and heat it up to 100°C/100% humidity. Beat the egg yolk and 2 tbsp milk in a small bowl and brush the dough in the moulds with the mixture. Steam in the X BO for around 7 minutes, then change the settings to 160°C/-100% humidity and bake again for 10 more minutes. Leave the brioches to cool on a cake rack.

FINISHING TOUCHES

8. To serve, carefully remove the terrine from the mould and put it on a chopping board. Then cut it into slices (approx. 1 cm thick) and serve on plates with the brioche. Drizzle with balsamic cream and garnish with beetroot leaves and edible flowers, as desired.

This and other inspiring recipes can be found in the cookbook for the BORA X BO.

Preparation time: 1 hr 25 min.
Waiting time: 48 hrs
Cooking time: 1 hr 30 min.
Proving time: 1 hr 30 min.
Baking time: 17 min.
Serves 8

For the rabbit terrine

  • 1 rabbit (approx. 1.4 kg, ready to cook)
  • 250 g boned saddle of rabbit
  • 400 g goose liver (trimmed and ready to cook)
  • 1 clove
  • 5 juniper berries
  • 5 coriander seeds
  • 2 white peppercorns
  • 8 g nitrite curing salt
  • Raw cane sugar
  • 1 tbsp cognac
  • 4 tbsp white port
  • 100 g raw salsiccia (sausage)
  • 300 g pancetta in thin slices (or dry-cured beef)

Additional items

  • Terrine mould (34 × 22 × 7 cm)

For the mini brioches

  • 15 g fresh yeast
  • 360 g flour (or spelt flour: type 630)
  • Natural or sea salt
  • 30 g raw cane sugar
  • 75 g milk (or oat drink)
  • 3 eggs (size M)
  • 150 g butter (room temp.)
  • 1 egg yolk (size M)

To finish

  • Balsamic cream
  • Beetroot leaves (or red-veined sorrel)
  • Edible flowers

Additional items

  • 8 silicone muffin moulds (9 × 3 cm)

Special programme ‘prove dough’ (Steps 6 + 7)
Automatic programme ‘brioche’ (Step 7)

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