• Main
  • Recipes
  • Rabbit Terrine with Green Olives and Pistachios Recipe

Rabbit Terrine with Green Olives and Pistachios Recipe

Posted by
Rate It!
Rabbit Terrine with Green Olives and Pistachios
Add your photo!
Ingredients
21
Count
Nutrition
44
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Cook rabbit in broth: Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender, 1 hour.
  2. Clarify broth: Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a fine sieve into a bowl, discarding solids. Whisk egg whites in another bowl until foamy and add egg shells. Whisk in warm broth in a stream and return mixture to cleaned pot.
  3. Heat over moderate heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 10 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 10 minutes.
  4. While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.
  5. Pour broth through a sieve lined with a double thickness of dampened paper towels into a bowl and let all broth drain through. Discard solids. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if not, repeat procedure with clean dampened paper towels.
  6. If clarified broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Bring broth just to a simmer. Sprinkle gelatin over remaining 1/4 cup cold water and soften 1 minute, then whisk into hot broth until dissolved. Stir in Madeira and remaining 1/4 teaspoon salt, or to taste.
  7. Assemble terrines: Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges. Place terrines on a tray. Cut 4 (18-inch) pieces of kitchen string and place 2 crosswise under each terrine about 2 inches from each end (they will be used to secure rolling pins or bottles to terrines).
  8. Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl. Divide mixture between terrines, then stir broth well and pour slowly into terrines, filling to 1/4 inch from top. Reserve any remaining broth, covered and chilled. Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray).
  9. Chill terrines on tray 3 hours, then remove string, weights, and cardboard. Heat any reserved jelled broth (including spillover on tray) just until it becomes liquid and add to terrines. Cover with overhanging plastic wrap and chill at least 6 hours more.
  10. To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it. Gently cut terrines with a serrated knife into 1/3-inch-thick slices and serve on toasts.
  11. * Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker.
  12. ** To toast, arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 44.16 Kcal (185 kJ)
Calories from fat 13.73 Kcal
% Daily Value*
Total Fat 1.53g 2%
Cholesterol 9.21mg 3%
Sodium 103.31mg 4%
Potassium 108.89mg 2%
Total Carbs 4.29g 1%
Sugars 1.23g 5%
Dietary Fiber 0.74g 3%
Protein 3.48g 7%
Vitamin C 1.7mg 3%
Iron 0.6mg 3%
Calcium 13.7mg 1%
Amount Per 100 g
Calories 62.22 Kcal (261 kJ)
Calories from fat 19.34 Kcal
% Daily Value*
Total Fat 2.15g 2%
Cholesterol 12.98mg 3%
Sodium 145.57mg 4%
Potassium 153.43mg 2%
Total Carbs 6.04g 1%
Sugars 1.73g 5%
Dietary Fiber 1.04g 3%
Protein 4.9g 7%
Vitamin C 2.3mg 3%
Iron 0.8mg 3%
Calcium 19.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top