Terrine "Piquant" - recipe from photo on Mcooker: best recipes

Terrine "Spicy"

Category: Meat dishes

Kitchen: french

Ingredients
Rabbit (turkey)	1.5KG
eggs	2 pcs
cream 33% fat	150 ml
salt, ground white pepper	taste
leek	0.5 stem
green onion	2 -3 feathers
bacon	100 g
chopped pistachios (not salted)	2 tbsp
jelly Dr. Oetker	1 p
calvados (cognac)	2 tbsp

1. Cut the carcass into portions. Cut the meat from the bones. Cut the meat from the legs, backs into strips or not too thick pieces. Prepare minced meat from the rest of the quantity.
2. For minced meat grind the meat as fine as possible, then pour one egg into the bowl of the combine and beat at maximum speed for 1-2 minutes. Add the second egg, salt and pepper. Pour in the cream and beat again. Mix not very finely chopped pistachios into the finished minced meat.
3. Cut the leek stalk lengthwise, dip in salted boiling water for a couple of minutes and line the bottom and ends of the mold with leaves. Line the sides of the mold with bacon. Put some of the minced meat on the leek leaves, then spread out the whole pieces and feathers of green onions. Add the remaining minced meat and cover with bacon.
4. Put in the oven in a water bath, covering the mold with foil for an hour at 200 degrees.
Dissolve the jelly in 250 ml of water, warm until slightly thickened, pour in Calvados and remove from heat. Immediately pour the resulting mixture into the meat mold and return to the oven for another 30-40 minutes. Cool the finished terrine and refrigerate for several hours.