Young rabbit pie with marjoram(Featured Chef Pierre Wijnants)

For the gelatinous stock, put the pork head, legs and bacon rag in a large pan and pour in water until everything is covered.
Bring to the boil, foam and add onions, a herb owl and some salt. Let it cook gently for 2 hours

 

Remove the meat and pour the moisture through a point sieve.
Remove the meat from the head and legs, and set aside. Discard the remains.
Blanch the pork liver for 3 to 4 minutes in lightly salted boiling water.
Shock under cold water and drain well.
Melt the rind in a pan, add the shallots and fry for 2 minutes.
Moisten with water, let covered, stew glassy and then cool.
Cut 200g of head meat, 100g of leg meat and the fat bacon into small cubes of 4mm.

 

You can use the rest of the meat as a garnish with a salad.
Soak the breadcrumb in the warm milk.
Stir the lean pork with the neck piece, the liver, the shallots, the rind and the soaked bread crumb through the meat grinder (with average plate).
Finely chop the minced meat in the food processor and add the egg yolks and egg whites. Mix well.

 

Knead with the fatty bacon, the head and leg meat, the melted gelatinous stock, 45 g of salt, the pepper, the marjoram and the sausage spices.
Add the cream and knead for 1 minute.
Cut the rabbit fillets into 1 cm wide strips.
Put some minced meat in the terrines and arrange the fillets of rabbit lengthwise.
Repeat until the terrines are filled (+/- 5 to 6 layers of fillets). Press the terrine well and cover with aluminum foil

Cook the terrines in bain marie for 45 minutes in an oven at 180 ° C.
Remove from the oven and let cool.
Put in the fridge until the next day.

 

Take the terrines out of the fridge 30 minutes before serving.
Take them out of shape and cut into 1.5 cm thick slices.
Arrange them on the plates and add a mixed salad.