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Rabbit and plum terrine

This is a classic Flemish dish made from rabbit, Trappist beer, and dried plums.

Creation by Gijs Kemmeren, Vannu, Bavel, the Netherlands.

Recipe makes approximately 1800 grams.

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Allergens and dietary requirements

  • Mustard
  • Sulphite
  • Celery
  • Gluten

Ingredients

2500
g
rabbit legs
1
l
vegetable stock
330
ml
Trappist beer
2
tbsp
mustard
2
leaves
bay leaf
2
pieces
mace
2
cloves
150
g
red wine
25
g
balsamic vinegar
15
g
gelatin leaves
3
g
agar agar
200
g
plums, dry
as needed
salt and pepper

Scale recipe

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