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Provençal Terrine of Rabbit
Preparation info
- about
2 lb
- Difficulty
Complex
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Forcemeat base | ||
| Skinless |
Method
Procedure
Day 1 Fabrication and Pre-Seasoning
- Remove all fat and silverskin from the meats.
- Cut the meats and fat into ½-in. (5-cm) cubes. Place them in a nonreactive container.
- Mix the pepper, quatre épices, and salt with the meats and cover the container. Refrigerate for 24 hours.
- Prepare the
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