Terrine of Confit Rabbit | Parsnip Truffle Puree | Rhubarb Relish

Sandy Bohm Terrine of Rabbit Confit

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

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

Sandy Bohm Terrine of Rabbit Confit