17 Oct Rabbit Liver Country Pate 01
Posted at 19:54h
in Appetizers, Bulk Foods, Cold Dish, French (Haute’), Meats, Starters, Utility Recipe
A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So, let's get going. BTW: I always called this type of pate preparation a Country Pate, but the proper term, in some circles, is Terrine... but, whatever...
| Servings | Prep Time |
| 12 servings | 2 hours |
| Cook Time | Passive Time |
| 1 hour | 24 hours |
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A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So, let's get going. BTW: I always called this type of pate preparation a Country Pate, but the proper term, in some circles, is Terrine... but, whatever...
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Ingredients
Main Ingredients...
- 11 oz. Rabbit Livers (substitute Chicken Livers if preferred)
- 1 lb. Pork Butt minced
- 11 oz. bacon
- 4 cloves Garlic, Fresh, crushed
- 2 each Shallots, Fresh, minced
- 1 tbsp. Thyme, Fresh
- 2 tbsp. Parsley, Fresh, chopped
- 2 each Bay Leaves
- 1/2 cup Pistachios, shelled
- 1 oz. Brandy
- 1 pinch Cloves, ground
- 1 pinch Mace, ground
- 1 pinch Ginger, ground
Garnishes and To Serve...
- 10 slices Prosciutto very thin
- 2 each Cornichons garnish
- 4 pieces Melba Toast 01 (Recipe Link Below)
- 1 leaf Lettuce, Romain garnish (or salad greens)
- 2 tbsp. Mango Chutney garnish
- 1/2 each Egg, Hard Boiled, minced garnish
- 1 tbsp. Onion, Red, minced garnish
Servings: servings
Units:
Instructions
PREP...
- Clean the livers – cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin. Chop the rest into small cubes, and keep separate.
- Prep all of the vegetables, dice the Pork, and preheat the oven to 350 degrees F.
- Prep the Prosciutto, Cornichons, Melba Toast, Chutney, Hard Boiled Egg, Red onions, and salad leaves for garnish and set aside.
MIX THE FORCEMEAT...
- Put all of the ingredients, except the "Garnish and To Serve..." ingredients, into a large mixing bowl, season and mix well with your hands. If you have time, you can cover and set aside in the fridge for the flavors to mingle for a few hours or overnight.
- In two or three batches: Process the Forcemeat, pulsing, to a rough chop consistency, no pureed. Set aside.
ASSEMBLY...
- Line the base and sides of a 2-2.5 pound terrine dish or small loaf tin with baking parchment.
- Carefully line the base and sides of the dish/tin with the overlapping slices of prosciutto, leaving some hanging over the side and a few slices for the top.
- Pack half the meat mixture down into the terrine and press down.
- Lay a row of reserved Livers down the middle of the terrine, then add the rest of the meat mixture and press down.
- Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.
COOK THE TERRINE...
- Put a Stainless Steel Grate in the bottom of a large Roasting Pan.
- Sit the terrine on top of the Grate.
- Boil a kettle of Water, and pour in enough water so it comes halfway up the terrine.
- Carefully place it on the middle shelf of a 350 degree F oven and cook for 1 hour.
- Remove from oven and let cool on a rack for about an hour.
- Put the entire terrine on a large plate (that will fit in your refrigerator), and find something heavy, like a brick, or some cans that will fit in the top of the terrine. Put a heavy piece of foil over the inside of the terrine and then apply the weights. Put in refrigerator overnight.
TO SERVE...
- Remove the terrine from the refrigerator. Remove the weights and foil.
- To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board.
- Wipe off the jelly. At this point you can either get ready to serve the terrine, or wrap it in Clear Wrap, and refrigerate it for later use.
- To Serve: Slice off an end piece, and use it for snacking. Cut about a 1/2 slice, or slices, and serve either on a bed of Salad Greens, Romaine, or directly on an appetizer or salad plate.
- Garnish with Chutney, Chopped Egg, Melba Toasts, Diced Onions, and Fanned Cornichons around the edges of the plate in an artistic display. ENJOY!!
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