Name: Auberge du Pommiers Terrinerabbit Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Rabbit meat, diced; 200 g Pork fat, diced; 50 g Morel mushrooms, dried; 1 pcs Onion, finely chopped; 2 cloves Garlic, minced; 1 tbs Thyme, fresh; 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 1 pcs Egg, beaten; 2 pcs Gelatin sheets, soaked; 2 tbs Violet mustard; 4 tbs Olive oil; 1 tbs White wine vinegar; 0.5 tsp Salt; 0.5 tsp Black pepper, freshly ground; 100 g Tender shoots (e.g., pea shoots); 2 pcs Pain au lait

Sake Pairing

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Morel, tender shoots, violet mustard, pain au lait

Soak the dried morel mushrooms in warm water for about 30 minutes until soft. Drain and chop coarsely.

Prepare the Morels

In a large bowl, combine the diced rabbit meat, pork fat, soaked morels, chopped onion, minced garlic, thyme, salt, pepper, beaten egg, and gelatin. Mix until well combined.

Mix the Ingredients

Preheat the oven to 160°C (320°F). Pack the mixture into a terrine mold, pressing down to eliminate air pockets.

Fill the Terrine Mold

Cover the mold with foil and place it in a baking dish filled with hot water. Bake for about 1.5 hours or until the internal temperature reaches 70°C (158°F). Allow to cool before refrigerating.

Bake the Terrine

In a small bowl, whisk together violet mustard, olive oil, white wine vinegar, salt, and pepper until well combined.

Make the Dressing

Slice the chilled terrine and serve it with the violet mustard dressing drizzled over the top. Garnish with tender shoots and serve with pain au lait on the side.

Plate the Dish

Rabbit meat, diced

Pork fat, diced

Morel mushrooms, dried

Onion, finely chopped

Garlic, minced

Thyme, fresh

Salt

Black pepper, freshly ground

Egg, beaten

Gelatin sheets, soaked

Violet mustard

Olive oil

White wine vinegar

Tender shoots (e.g., pea shoots)

Pain au lait

Terrinerabbit

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make Terrinerabbit Recipe in just 3h . Morel, tender shoots, violet mustard, pain au lait

Terrinerabbit Recipe

Ingredients

Rabbit Terrine

Violet Mustard Dressing

Garnish

Method

Preparation of Rabbit Terrine