Gastronomixs

Rabbit and plum terrine

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

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Recipe makes approximately 1800 grams.

Rabbit and plum terrine

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Ingredients

2,5

kg

rabbit legs

1

litre

vegetable stock

330

ml

Trappist beer

2

tbsp

mustard

2

 

bay leaves

2

pieces

mace

2

 

cloves

150

g

red wine

25

g

balsamic vinegar

15

g

leafgelatin

3

g

agar agar

200

g

dried plums

As needed

 

salt and pepper

Preparation method

  • Fry the rabbit legs until golden brown and deglaze with the stock and the beer.
  • Add the mustard and spices. Braise the legs for two hours until done.
  • Remove the legs and pull the meat from the bone.
  • Pass the stock through a sieve and measure off 450 ml.
  • Boil the stock together with the red wine, vinegar, and agar agar.
  • Soak the gelatin in cold water.
  • Finely chop the plums and mix with the rabbit meat.
  • Allow the stock to cool slightly and then dissolve the gelatin in the liquid while it is still warm.
  • Add the meat and plums to the liquid, mix, and then pour into the required mould.
  • Set aside in the refrigerator to firm up and serve at room temperature.

Serving suggestions

  • As part of a composition with beetroot, apple, fig, or lettuce components.
  • As part of an amuse-bouche, served with a plum and coffee gel.
  • As part of an entremets, with components of celeriac, red cabbage, sprouts, or fennel.

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