Rabbit Terrine with Country Mustard
as adapted from epicurious
This is a moderately difficult recipe, but if you are prepared with the right equipment its no more involved then making stock or pulled pork.
8 x 4 loaf pan
RABBIT & STOCK
1, 3 pound rabbit, cut into pieces
4 shallots, chopped
2 carrots, chopped
3 parsley sprigs
2 thyme sprigs
1 leek, rinsed and cut into discs
1 head garlic, left unpeeled and halved
1/2 teaspoon black peppercorns, cracked
1/2 teaspoon salt
6 cups water
4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1 tablespoons red wine
1/2 teaspoon fennel seeds, toasted
1/2 cup chopped green olives
1/3 cup salted pistachios, chopped
3 tablespoons thinly sliced chives
1 teaspoon thyme, chopped
1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 cup seeded mustard
Remove fat, kidneys, and liver from rabbit. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart pot and bring to a boil, skimming off any froth that rises. Reduce heat and gently simmer rabbit, partially covered, until tender, about an hour. Cool rabbit in broth, uncovered for 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a colander, discarding solids. If the broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Return it to a clean pot and bring to a simmer over medium heat. While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.
Sprinkle gelatin over remaining 1/4 cup cold water and allow to soften for 1 minute, then whisk into hot broth until dissolved. Stir in wine and remaining 1/4 teaspoon salt, or to taste.
Lightly oil loaf pan and line with a sheet of plastic wrap large enough to drape over edges. Place loaf pan on a tray. Take a brick or a heavy object that can weigh down on top of the loaf pans and cover the brick with tin foil. Cut a piece of cardboard into shape of loaf pan and cover with plastic wrap and then tin foil.
Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl.
Place cardboard and brick on top of terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray). Chill terrine on tray 3 hours, then remove weights.
To unmold terrines, unwrap plastic wrap and invert onto a long narrow platter, pulling slightly on plastic to release terrines from molds. Cut terrine to desired width and serve with mustard and bread. Enjoy!