Rabbit Terrine with Sage

Ingredients:

• 2 rabbits, deboned and chopped into small pieces
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• 1 cup of chicken stock
• 1/4 cup of brandy
• 2 tbsp of chopped fresh sage
• 1 tbsp of chopped fresh thyme
• salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large frying pan, sauté the garlic and onion over medium heat until the onion is translucent.
3. Add the chopped rabbit to the frying pan and cook on medium heat until the meat is no longer pink.
4. Add the chicken stock and brandy to the frying pan and cook for another 10-15 minutes until the liquid has reduced by half.
5. Remove the frying pan from the heat and stir in the chopped sage and thyme. Season with salt and pepper to taste.
6. Grease a 9-inch loaf pan with butter or oil. Line the pan with plastic wrap, leaving enough overhang to cover the top of the terrine later.
7. Transfer the rabbit mixture to the loaf pan and smooth the surface with a spatula. Fold the overhanging plastic wrap over the top of the terrine to cover.
8. Bake the terrine in the preheated oven for 45-50 minutes or until cooked through. Remove from the oven and let cool slightly.
9. Remove the terrine from the loaf pan and plastic wrap. Slice and serve immediately.

Serving Suggestions:

Enjoy the rabbit terrine with fresh bread, mustard, and pickles. It also pairs well with a light salad and a glass of white wine.

Verdict:

The rabbit terrine with sage is a flavorful and elegant dish that can be easily made in advance. The combination of rabbit, herbs, and brandy creates a rich and savory taste that will delight your taste buds. It’s perfect for a special occasion or a fancy dinner party.