Young rabbit pie with marjoram
Moeilijk
Vrij goedkoop
Young rabbit pie with marjoram This recipe from Pierre Wynants is based on "boudin blanc à l'a façon de papa Wynants". The recipe is based on the boudins of daddy Wynants, but because boudins (with skin) are difficult to make for house cooks, this recipe has been developed. Don't be put off by the pig's head and legs.
 
Recipe is for 2 terrines of 30 x 8
 
 

Deel dit recept

Categorie: Voorgerechten Konijn
Seizoenen
Keuken type Frans
Tags:

Ingrediënten

Voor 15 Personen

Ingredienten

300 g Pig's neck, in large pieces
70 g Lean Pork, in large pieces
125 g Pork liver, in large pieces
125 g Pork bacon fat
300 g Breadcrumb
2 dl Cream +40%
1 1/4 dl Full Milk
150 g Shallots, finely chopped
8 cl Gelatin fond
2 piece(s) Eggs
5 piece(s) Egg-white
45 g Salt
4 g grounded Pepper
25 g Lard
1/10 dl Water
1/2 piece(s) Pig's head
2 piece(s) Pig's feet
2 piece(s) Onions, covered with 2 cloves
8 g Marjoram, dried
6 piece(s) Rabbit, young, fillets
1 piece(s) Herb Owl

Young rabbit pie with marjoram Aanwijzingen

    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.
     

Recept notities

You can also heat them up with some butter in the pan and serve with a good steam.
 
The appropriate wine for this is a white Côtes-Dy-Thône or Beaujolais., Slightly chilled.
Eg : Moulin à Vent A. C. 2005, Delhaize
 
Source: HLN
 
 

Plaats als eerste een recensie

Deel dit recept