Rabbit Terrine With Pickled Walnuts Food

PHEASANT AND PICKLED WALNUT TERRINE

Pheasant and Pickled Walnut Terrine image

Provided by Food Network

Time 9h10m

Number Of Ingredients 7

Ingredients

1 pheasant
1/2 bottle red vermouth
1 pound streaky bacon rashers
Salt
Black pepper, freshly ground
1 jar pickled walnuts*
*available online.

Steps:

Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.

HASSENPFEFFER (PICKLED RABBIT)

Hassenpfeffer (Pickled Rabbit) image

German version for making rabbit. Good served with Potato Dumplings, sour cream thickens the sauce and adds a good flavor.

Provided by Taylor in Belgium

Categories Rabbit

Time P2DT2h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 rabbits, cut for frying
vinegar, and
water, in equal amounts
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon whole cloves
4 bay leaves
1/2 cup butter
1 cup heavy sour cream

Steps:

Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
Cover the bowl or crock and let marinade in a cool/cold place for two days.
Remove rabbit pieces and dry each piece.
Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
Add sour cream just before serving.

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