Text 16546, 85 rader
Skriven 2011-10-11 22:35:00 av JIM WELLER (1:123/140)
Ärende: Savory 27
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Pate with Pickled Cherries and Crosnes
 Categories: Rabbit, Groundmeat, Wild, Vegetables, Pork
      Yield: 12 Servings
 
      2    3 pound-rabbits
      1 c  White wine
      3    Shallots, chopped
           Salt and pepper
      1 l  Water
      1    Yellow onion
      6    Bay leaves
           Thyme, to taste
      6 oz Back fat
    3/4 lb Fresh pork belly
      2    Eggs
      1    Juniper berry, ground
    1/4 ts Dried savory
    1/4 ts Insta Cure #1
      1 pn Sugar
           Salt and pepper, to taste
           Caul fat, as needed
           PICKLED CHERRIES:
      2 lb Cherries
  1 1/2 c  Sugar
  4 1/4 c  White wine vinegar
      4    Cloves
      6    Peppercorns
           PICKLED CROSNES:
      1 lb Crosnes, cleaned
      1 c  Cider vinegar
    1/2 c  Sugar
      1    Cinnamon stick
    1/2 tb Chili flakes
      1    Bay leaf
      1 tb Coriander seeds
    1/2 tb Fennel seed
 
  For the Pate: Remove meat from rabbits, keeping loins intact. Put
  loins, white wine, shallots, salt, and pepper in a bowl, cover and
  chill overnight. Keep the rest of the meat, including livers,
  separate and covered. In a medium pot put bones, onion, 1 bay leaf,
  thyme, water, salt, and pepper and reduce to simmer for 2 1/2 hours.
  Strain stock, put back on fire, and reduce to 1/2 cup. Let cool and
  reserve. Using a 1/4 inch die on a grinder, process the rabbit meat,
  back fat, and pork belly. Put in a large bowl and mix with eggs,
  juniper, Insta Cure, sugar, salt, and pepper.
  
  Line a terrine with caul fat and spoon 1/3 of the rabbit mixture
  into the bottom. Lay two of the reserved rabbit loins on top of
  mixture, then another 1/3 of the rabbit mixture. Repeat, ending with
  the rabbit mixture. Place bay leaves across the terrine and fold
  over with caul. Cover with foil and cook in a water bath until the
  internal temperature reaches 160 F. Remove and press terrine for 24
  hours under a weight. Slice to order.
  
  For the Pickled Cherries: Wash, dry, and stem the cherries. Bring
  vinegar, sugar, and spices to boil and cook for 3 minutes. Pour over
  cherries, cool at room temperature, and refrigerate for a couple of
  days.
  
  For the Pickled Crosnes: Bring vinegar, sugar and spices to boil and
  pour over clean crosnes. Cool at room temperature and refrigerate
  for a couple of days before using.
  
  Crosnes are Florida betony root - JW
  
  Chef Todd Immel of Table 1280 - Atlanta, GA
  
  From: Starchefs.Com
 
MMMMM

Cheers

YK Jim


... Haggis is a peppery pate that if it was French would be a delicacy.

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