Terrine of rabbit

Cover the rabbit with water, add salt and boil with 3 bay leaves, 4 allspice grains and vegetables. Strain the meat. Pork jowls boil separately with the rest of the bay leaves, allspice grains and salt. Pass through a sieve to separate stock from meat (leave stock to soak rolls and possibly to add to the pate). Cut the onion and fry in oil until brown, add the livers and saute for a couple of minutes. Soak rolls in 1 cup of stock. Separated meat from rabbit. Whizz until smooth (3 times) with pork jowls, rolls and liver. Add the eggs, nutmeg, salt, marjoram and pepper. If it is too dry, add stock. Grease the baking sheet with butter and sprinkle with breadcrumbs. Remove pate into a baking sheet, grease the top with milk and bake in temp. of 180° C.
Ingredients:
1 rabbit
6 bay leaves
8 grains of allspice
1 parsley
2 carrots
a piece of leek and celery
½ pork jowls
2 rolls
4 chicken livers
3 onions
2 tablespoons of oil
2 eggs, salt,
nutmeg, marjoram, pepper
bread crumbs and butter to form
2-3 tablespoons milk

The recipe is from:
Hotel Sajmino
ul. Kajki 6
14-100 Ostróda - Kajkowo
Poland
[email protected]
www.sajmino.pl

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