Terrine of rabbit with raisins
Ingredients
Features
Description
Soak raisins in hot tea. Finely chop the shallots. Chop half of the smaller rabbit meat and season it with grated nutmeg, salt. Mix the minced meat with mustard, sour cream, herbs, soaked raisins, shallots and whipped eggs.
Preheat the oven to 180C. Tightly lay slices of pate dish of smoked bacon — their ends should extend beyond the edge of the cup. Place the back half of the prepared stuffing, then put it on the second part of the meat, chopped into pieces and put the stuffing on top again. Cover the ends of the meat slices of bacon and fasten them with flour soaked in water. Place a cup in the dish with hot water and place it all in the oven. Cook on a steam bath for about 2 hours. Let cool, refrigerate for a day.
Translated by site: wday.ru
