Gastronomixs

Hare and green cabbage terrine

Creation by Frank van der Wende, Carlton Ambassador/ Restaurant Henricus, The Hague, the Netherlands

Hare and green cabbage terrine

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Ingredients

8

 

hare fillets

300

g

fillet of venison

50

g

chicken livers

100

g

Zeeland bacon

50

g

fatback bacon

1

 

green cabbage

1

 

onion

15

g

garlic

1

 

egg

10

g

curing salt

Preparation method

  • Remove the outer leaves of the green cabbage, remove the central ribs, and blanch briefly.
  • Set the blanched cabbage leaves aside between tea towels.
  • Trim and sear the hare fillets and season to taste with salt and pepper.
  • Finely dice (brunoise) the Zeeland bacon and fatback bacon, and finely chop the onion and garlic.
  • Blend the venison fillet, chicken livers, and the egg to a farce.
  • Fold the bacon, onion, and garlic brunoise into the farce.
  • Season the farce to taste and add the curing salts.
  • Start constructing the terrine by lining the terrine dish with the green cabbage leaves.
  • Start with a layer of farce followed by the hare fillets and continue alternating these two layers until the terrine is filled.
  • Fold the green cabbage leaves over the terrine and put a weight on the terrine.
  • Cook the terrine in a steam oven until the centre reaches a core temperature of 47°C.
  • Quickly cool the terrine down and allow to set in the refrigerator.

Serving suggestions

  • As a component in a starter with a cranberry compote.
  • Serve with components of red cabbage and apple.
  • Combines well with porcini mushrooms and a bacon vinaigrette.

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