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![Hare [or Rabbit] en gelee. Empty](https://2img.net/i/empty.gif)
Serves 6.
Ingredients.
1 Young hare or
2 Fleshy rabbits (about 4 lbs. total)
2 Envelopes unflavored gelatin
¼ cup ;Water
6 Carrots; peeled
1 Bottle dry white wine
1 tablespoon White wine vinegar
½ Lemon; zest of
Freshly ground black pepper
2 Bay leaves
3 Sprigs fresh thyme
6 Sprigs fresh Italian parsley
Fresh Italian parsley
Poppyseed, kiwi or
1 Onion; halved
1 Head garlic; peeled
24 smalls Onions
6 Whole French green beans (up to
¼ cup White Madeira wine
1 pinch Ground cinnamon
12 Pickled onions
2 tablespoons Chopped fresh chives
¼ cup Fresh chervil leaves
2 tablespoons Chopped fresh fennel leaves
Salt; to taste
Black currants.
Method.
Cut the legs from each rabbit, then split the body into 2 pieces. In a small bowl, soften the gelatin in the water. Slice 2 of the carrots. Place the rabbit, gelatin, wine, vinegar, lemon zest, a few grinds of pepper, bay leaves, thyme, parsley, sliced carrots, onion and garlic in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the meat falls from the bones, about 1½ to 2 hours.
While the rabbit is stewing, in separate saucepans cook the remaining whole carrots and the small onions in boiling water until just tender, about 15 minutes. In another pot, cook the beans for 5 minutes. Drain the vegetables, rinse under cold running water, and set aside.
When done, remove the rabbit and vegetables from the pot with a slotted spoon. Strain the cooking liquid into a bowl, stir in the Madeira, and set aside.
Remove the rabbit meat from the bones and cut any large chunks into bite-size pieces. Sprinkle with a little cinnamon. Slice the crisp-tender carrots and small onions and reserve separately. Let all ingredients cool to room temperature.
Coat the inside of a shallow round 2-quart mold with a layer of the cooking liquid and let it set. Arrange crisp-tender carrot slices over the bottom and around the sides of the mold. Then layer the rabbit pieces, remaining carrots, cooked onions, garlic cloves, pickled onions, beans and herbs in the mold, arranging them so they will appealing when it is cut. Season with salt and pepper, and pour the remaining cooking liquid into the mold to cover the meat and vegetables. Place in the refrigerator to set, 4 to 6 hours.
Carefully turn the mold out onto a platter and gently press Italian parsley leaves into the aspic before serving. You can decorate it further with poppyseeds or the other garnishes.
Note: The liquid in which the rabbit cooks becomes a delicious aspic in this terrine.
Ingredients.
1 Young hare or
2 Fleshy rabbits (about 4 lbs. total)
2 Envelopes unflavored gelatin
¼ cup ;Water
6 Carrots; peeled
1 Bottle dry white wine
1 tablespoon White wine vinegar
½ Lemon; zest of
Freshly ground black pepper
2 Bay leaves
3 Sprigs fresh thyme
6 Sprigs fresh Italian parsley
Fresh Italian parsley
Poppyseed, kiwi or
1 Onion; halved
1 Head garlic; peeled
24 smalls Onions
6 Whole French green beans (up to
¼ cup White Madeira wine
1 pinch Ground cinnamon
12 Pickled onions
2 tablespoons Chopped fresh chives
¼ cup Fresh chervil leaves
2 tablespoons Chopped fresh fennel leaves
Salt; to taste
Black currants.
Method.
Cut the legs from each rabbit, then split the body into 2 pieces. In a small bowl, soften the gelatin in the water. Slice 2 of the carrots. Place the rabbit, gelatin, wine, vinegar, lemon zest, a few grinds of pepper, bay leaves, thyme, parsley, sliced carrots, onion and garlic in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the meat falls from the bones, about 1½ to 2 hours.
While the rabbit is stewing, in separate saucepans cook the remaining whole carrots and the small onions in boiling water until just tender, about 15 minutes. In another pot, cook the beans for 5 minutes. Drain the vegetables, rinse under cold running water, and set aside.
When done, remove the rabbit and vegetables from the pot with a slotted spoon. Strain the cooking liquid into a bowl, stir in the Madeira, and set aside.
Remove the rabbit meat from the bones and cut any large chunks into bite-size pieces. Sprinkle with a little cinnamon. Slice the crisp-tender carrots and small onions and reserve separately. Let all ingredients cool to room temperature.
Coat the inside of a shallow round 2-quart mold with a layer of the cooking liquid and let it set. Arrange crisp-tender carrot slices over the bottom and around the sides of the mold. Then layer the rabbit pieces, remaining carrots, cooked onions, garlic cloves, pickled onions, beans and herbs in the mold, arranging them so they will appealing when it is cut. Season with salt and pepper, and pour the remaining cooking liquid into the mold to cover the meat and vegetables. Place in the refrigerator to set, 4 to 6 hours.
Carefully turn the mold out onto a platter and gently press Italian parsley leaves into the aspic before serving. You can decorate it further with poppyseeds or the other garnishes.
Note: The liquid in which the rabbit cooks becomes a delicious aspic in this terrine.
