Small Rabbit Terrine

(*) pie dish (quiche dish) of about 7dl capacity, enough for 4 people.

Season the rabbit fillets with salt. Fry them in hot oil for two minutes. Remove two leaves from the leek per fillet and wrap the warm rabbit fillets in it.

Peel and chop the shallot. Sauté in the fat of the rabbit until light yellow. Extinguish with Noilly Prat, then pour the stock over the fillets. Cool.

Remove the rabbit legs, this should yield about 100 g of meat per leg. Finely grind the rabbit meat in a cutter. Mix with the veal sausage meat and the fresh cream until smooth.

Pluck the marjoram leaves from the branches and chop them with the pistachios. Stir the mixture with the cooled rabbit fillet stock into the meat mixture and season with salt and paprika.

Cover the pie dish (quiche dish) with foil. Pour half of the meat mixture into it and spread it smoothly. Place the rabbit fillets lengthwise on top in the middle and cover with the remaining amount. Tap the give a few times on the table so that the meat mixture is evenly distributed. Close the give with an aluminum foil or lid.

Put the tureen in a steamer or in a steamer and cook over steam for thirty to forty minutes with the lid closed.

Take out, then leave to cool for at least three hours.

It goes well with a salad garnish or roasted vegetables from the grill.

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