Chef’s Special: The Wicked Witch – Rabbit and Pistachio Terrine

Head Chef Dameon Clarke

Ingredients

• 2 Whole Rabbits legs and loins removed
• 4 Shallots
• 500g Button Mushroom
• 50g Chopped Parsley
• 500ml Chicken Stock
• Leafs Gelatine
• 50g Salt
• 50g Sugar
• 1 Bunch Thyme
• 2 Large Gherkins
• 12 Capers
• 20 Pistachios
• 2 Lemons
• Keep all Kidneys and Livers for garnish
• 100ml Milk
• 2 Bay Leafs

Garnish for terrine

• 4 Baby Orange Carrots
• 4 Baby Yellow Carrots
• 4 Purple Carrots
•  50ml Vinaigrette 
• 100g Mixed Salad
• 20g Pistachio
• Carrot Jelly (optional)

Equipment needed

• Terrine mould
• Clingfilm
• Baking trays
•  Foil
• Wooden spoon

Method

Mix the Salt, Sugar, Thyme together and rub the Rabbit legs with the mix and leave to draw all the moisture out of the legs. It takes about 2 hours; wash and pat dry.

Place the Rabbits in a preheated oven at 120 degrees on a tray covered in foil and cook for about 1 hour or until the meat falls off the bone, then pick all the meat off and set aside.

Slice the Shallots, Mushrooms, Gherkins and capers and sweat in a pan until soft, add chicken stock and reduce by 3 quarters, add the soaked gelatine leaf and mix together with the leg meat.

Bring the milk and bay leaf up to the boil in a pan and set aside, add the loins from the Rabbit with the Kidneys and Livers, when cool take the Loins and Livers out and pat dry.

Line the terrine mould with the cling film and add half the leg meat, press down with a spoon and then add the loins, kidneys, and liver in the centre, then place the remaining leg meat on top and cover tightly with Clingfilm and set in the fridge for 4 hours.

Assemble the terrine and garnish as shown.