Terrine of Confit Rabbit | Parsnip Truffle Puree | Rhubarb Relish
Ingredients | Confit Rabbit
4 fresh rabbits –broken down
250ml Madeira sauce
3 leaves gelatin
8 small banana shallots (lightly pan-fried)
1 lobe of foie gras sliced and (lightly pan-fried)
12 halves of roasted peaches
100g pistachio nuts
½ bunch of chopped tarragon
1 large terrine, tin lined with Parma ham
Ingredients | Parsnip Pure
300ml milk 1,5% fat
800g Parsnips, peeled and cut
125g butter
Salt and pepper
2 garlic cloves
2 shallots
200ml cream
60ml truffle oil
Ingredients | Rhubarb Relish
1kg onion, finely chopped
1kg rhubarb, cut into half centimetre brunoise
50g chopped red chilli
50g peeled chopped ginger
1liter orange juice
500g sugar
200ml white wine vinegar
50g chopped fresh mint
Salt and pepper
Method | Confit Rabbit
Confit the rabbit legs and shoulders until just coming off the bone. Clean the loins, liver and kidneys and sauté pink, keep the belly for the garnish. Bring the Madeira sauce to the boil and dissolve the gelatin into it, add the picked confit rabbit legs the pistachio nuts and tarragon, mix all together and season it. Layer the terrine up alternating all the above ingredients, make sure you press them all in.
Tightly wrap in clingfilm and leave it in the fridge for 24hours.
Method| Parsnip Puree
Put the butter, shallots and garlic in a saucepan and briefly sweat it. Then add the parsnip and pour it with milk and cream. Cook it for 20 minutes and put it in a blender and purée it into a fine paste. Season to taste and add truffle oil.
Method | Rhubarb Relish
Place the orange juice, white wine vinegar, sugar, onions, chillies and ginger into a thick bottom sauce pan. Bring to the boil and simmer for approximately 30 minutes or until 90% of the liquid is evaporated. Keep on the stove und add the rhubarb. Cook quickly for 1 – 2 minutes.
Take out of the pan and let it drain in a cylinder for 5 minutes. Place the juice back into the pan and reduce by three quarters. Place the rhubarb mix int a bowl, gently fold through the reduced liquor and add mint.
Season with Salt and Pepper