rabbitconfit

By Jean-Charles Dupoire
Executive Chef, Loire Casual Gourmet

Makes 10 servings

Rabbit Confit Terrine

1 3-pound rabbit, cut into 6 pieces, or 1 3 1/2
pound chicken, quartered
kosher salt for seasoning rabbit pieces
chicken fat, olive oil or grapeseed oil, to cover
1/4 pound unsalted pistachio nuts, toasted and chopped
3 tbsp chopped flat-leaf parsley
2 oz Cognac
1 tsp kosher salt, plus more if needed
1/2 tsp freshly ground pepper, plus more if needed
1/4 tsp ground cayenne
1 cup rabbit, chicken or vegetable stock
3 sheets gelatine, bloomed (briefly soaked in water)
or 1 1/2 tsp powdered gelatine

Lightly salt all sides of the rabbit pieces. Transfer to a container, cover, and refrigerate for at least 8 hours or overnight. Rinse the rabbit and pat dry with paper towels. In a large Dutch oven or
heavy ovenproof pot, arrange the rabbit pieces in a single layer.

Add sufficient fat or oil to completely cover the rabbit by about ½-inch. Cover the pan and bake in a 300º F oven until the meat is tender when pierced with a fork, about 2½ to 3 hours. Cool the rabbit, immersed in the cooking fat, to room temperature.

Remove the rabbit pieces from the fat and pat dry with paper towels.

Remove the meat from the bones, reserving the bones for rabbit stock, if desired. Using your fingers, break up the rabbit meat.

In a large bowl, combine the rabbit meat, pistachios, parsley, Cognac, salt, pepper and cayenne.

Gently heat the stock or broth until it reaches a simmer. Add the gelatine and stir until completely dissolved. Add the stock mixture to the rabbit mixture and stir until combined. Taste and adjust
seasoning as needed.

Spread the mixture evenly into a terrine mould or loaf pan, pressing the mixture down firmly. Line the surface with plastic wrap or parchment paper. Place another terrinemould or loaf pan (or a foillined
piece of cardboard) onto the surface.Weigh down with full tin cans. Refrigerate at least 8 hours or overnight. Remove weights and mould. Unmould the terrine onto a serving dish. Serve sliced, accompanied by pea coulis and a salad of local asparagus.

Asparagus Salad
5 spears raw green asparagus, ends trimmed
5 spears raw white asparagus, ends trimmed
1 tbsp minced chives
3 tbsp extra virgin olive oil
juice of half a lemon
Salt and freshly ground black pepper, to taste

Using a vegetable peeler, shave each asparagus spear into lengthwise strips.

In a medium bowl, add asparagus, chives, olive oil and lemon juice. Taste and add seasoning as desired.

Pea Coulis
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 cloves garlic, halved
1/2 cup chicken or vegetable broth
1 cup shelled green peas
5 fresh mint leaves
Salt and freshly ground black pepper, to taste

In a medium pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally until softened, about 4 to 5 minutes. Stir in the stock and bring to a boil. Stir in the peas.When the stock returns to a boil, remove the pot from the stove. Let mixture cool. In a blender, add the pea mixture and the mint. Blend until smooth. Taste and add seasoning as desired.

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