Prosciutto wrapped stuffed rabbit terrine

Preparation	3h 30'
Difficulty	Hard
Game	Hare
Calories	900
Activity	M 87 ; F 116
People	4
Wine pairing	Chianti, Barbera, Nebbiolo

Ingredients

1 large rabbit European hare / jack rabbit with livers, kidney and heart
15 slices prosciutto
200 grams pancetta large dice
1 small shallot minced
100 grams wild mushrooms minced
100mL whole cream
1 large egg white
100mL white wine
Pinch of fresh thyme
Salt and pepper
Pinch of chilli flakes
Sweet compote, agrodolce or mustard to garnish

Kcal 925*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Remove the rabbit legs and head from the body and de-bone the meat. Chop the leg meat and reserve. De-bone the rabbit meat from the ribs and spine which should resemble a rectangle of flat meat. Pound gently with a mallet to tenderize.
Add the chopped leg meat to a blender with the offals, add the cream and season with a pinch of salt and pepper.
Remove and keep in the fridge.
Sauté pancetta and the minced shallot in a hot pan to render the fat and cook the shallot and mushroom with the thyme and chillies until the shallot is soft 4-5 minutes.
Remove and chill in the fridge until cool.
Mix the blended meat with the pancetta onion and mushroom mixture.
Lay a large piece of plastic wrap on the counter then lay down 15 slices of prosciutto. Then add the flat de-boned rabbit on top of the prosciutto and fill with the stuffing.
Tightly wrap the rabbit using the plastic wrap to roll firmly. Wrap again in aluminium foil and twist the ends to tighten the terrine inside.
Poach or sous vide at 55 Celsius for 3 hours. Remove and chill in ice water.
Slice the terrine and serve with a sweet compote, agrodolce or mustard and pickles.

Prosciutto wrapped stuffed rabbit terrine

Ingredients

Preparation

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