Ingredients
- 1 Rabbit
- 150 g Veal fat
- 120 g Green pistachio
- 100 g strainer
- 10 cl Muscat de Rivesaltes
- 1 Egg
- 1/2 tsp Sfées powder (Olivier Roellinger)
- 1 Tbsp shaved flour
- 8 Green asparagus
- 200 g Sweet peas
- 150 g Fresh pea
- 1 Green pepper Beef horn
- 1 small Purple Onion
- 2 Tbsp Basil oil
- Fine salt and white pepper
- For the broth
- 3 strands Rosemary
- 1 cm fresh ginger
- 2 celery leaves
- 2 pinches Peppercorns
Preparation Method
1. Debone the rabbit, taking care not to detach the panicles from the graters.
2. Finely chop the meat from the rabbit’s front legs, giblets, and veal fat. Cut the meat from the back legs into strips.
3. Place all the bones and head of the rabbit in a saucepan with the rosemary, chopped ginger, celery, and pepper. Cover with water and bring to a boil. Reduce by two-thirds, filter, and reserve the broth.
4. Roughly chop three-quarters of the pistachios. Cover the pistachio shells and roll the graters.
5. Mix the minced meat and the strips with the whole pistachios, the muscat, the egg, the flour, the Fairy Powder, salt, and pepper. Mix thoroughly.
6. Line a Pyrex dish (15 cm in diameter) with a strainer, letting it hang over the edges. Place half of the stuffing, then the grated asparagus stalks cooked al dente. Cover with the rest of the stuffing, press lightly sprinkles with chopped pistachios, and fold the strainer.
7. Place the terrine in a dish, pour hot water halfway up, and let it cook in the bain-marie, in the oven, 1 h 30 à 180 °C. Drizzle the terrine with the broth. Cool and store in the refrigerator for at least 24 hours.
8. Serve with sweet peas, peas, and asparagus tips, cooked al dente and seasoned with basil oil. Add the purple onion and the finely sliced green pepper.
