Rabbit and Pork Belly Terrine Remix with Cranberries

Posted on Dec 22, 2013 by PeggyPrint Recipe Only | Email Recipe | 3 Comments
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A couple of years ago, I made this terrine wishing I had some dried fruit handy – prunes or cherries, perhaps – to add a bit of sweet, lending another texture, a bite of chew, to an already delicious paté. The holiday season begs I use cranberries.

Rabbit & Pork Belly Terrine with Pomegranate Roasted Cippolini Onions & Grapes

Rabbit & Pork Belly Terrine with Pomegranate Roasted Cippolini Onions & Grapes; a photo from a couple of years ago.

What I like about this recipe is that it develops a wider scope of flavor in its refrigerated captivity, so perfect for hacking off at random at this festive time of the year.

We’re having Christmas dinner at my son’s girlfriend’s uncle’s house (that’s a lot of apostrophes) on Wednesday. I’m picturing bringing the last hunk as hostess gift,  wrapped in “…brown paper packaging tied up with string (thank-you Maria!)”… one of my favorite things, no doubt.

Here’s the slide show I made a couple of years ago – this year I did make some changes discovering that it really didn’t need weighting, it was dense enough.

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Mincing garlic with a pinch of salt releases moisture making mincing easier.

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I use a pestle to grind the herbs together.

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Simmer Madeira into onion mixture until evaporated.

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Evenly distribute seasonings and pistachios through meat.

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Press mixture firmly into terrine.

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Cover with strips of bacon.

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Cut parchment paper to fit interior and press into meat mixture to adher.

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Wrap top of terrine tightly with foil and place in a larger pan filled 2/3's with hot water.

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After baking, pour off excess fat.

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Weight terrine (be creative) and refrigerate 2 days for flavors to combine.

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Peel cippolini onions.

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Toss grapes and onions with pomegranate molasses before roasting.

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Separate onion layers with fingers; cut in half if large.

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This relish would also be delish served with poultry and game.

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Although you could serve the paté with the expected cornichons and mustard, I really love the onion-raisin compote and encourage you to try it.  Happy happy joy joy!!!

Recipe: Rabbit & Pork Belly Terrine with Roasted Pomegranate Cippolines & Grapes

Ingredients

  • 1/2 cup finely chopped onion (1 small onion)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground juniper berries
  • 1/2 teaspoon ground fennel seeds
  • 1/2 cup Madeira, plus two teaspoons
  • 1/3 cup dried cranberries
  • 2- 2 1/2 pounds coarsely ground rabbit (include livers)*
  • 2 slabs (about 1/2 pound) coarsley ground  pork belly*
  • 1 teaspoon-1/2 tablespoon kosher salt
  • 1 teaspoon-1/2 tablespoon ground pepper
  • 1/3 cup (shelled) coarsely chopped pistachios
  • 3 slices raw bacon
  • Terrine
  • Parchment Paper

Instructions

  1. Preheat oven to 350˚.
  2. Soak cranberries in 2 tablespoons Madeira. Place onion, garlic, thyme, juniper berries, fennel and remaining Madeira in a heavy bottomed pan. Bring to a boil and cook until Madiera has been absorbed. Let cool.
  3. Combine rabbit and pork belly. Sprinkle 1 teaspoon of kosher salt and 1 teaspoon pepper and thoroughly combine. Fry a pinch in a sauté pan and taste. Add additional salt and pepper to mixture if desired. (I used 1/2 tablespoon of each.)
  4. Coarsely chop cranberries. Thoroughly combine onion mixture with meat mixture, cranberries and pistachios; make sure pistachios and cranberries are well-distributed into the meat. Press meat mixture into a lightly oiled terrine. Place bacon lengthwise over meat mixture, trimming ends if necessary to fit terrine.Cut parchment to fit over terrine and press into mixture. Wrap tightly in foil and place in another baking dish, larger than the terrine, which is filled 3/4 with hot water.
  5. Bake on center rack of oven until it reaches an internal temperature of 160˚-170˚, about 80-90 minutes.(Temping unfortunately causes a bit of flavorful juices to escape. If you’re confident your oven temperature is accurate, bake the terrine 80 minutes and you should be in fine shape.)
  6. When cool enough to handle, remove foil and pour off excess fat. (The flavorful juices may be used later for a sauce or soup.) Remove pate from terrine and tightly cover in plastic wrap. Refrigerate two days for flavors to combine. Slice and serve, at room temperature, with baguette slices or crostini; accompanied with cornichons, coarse mustards or Roasted Pomegranate Cippolines and Grapes (recipe follows).

*A reputable charcuterie or butcher can provide this for you (I purchased my mixture from Bob Sparrow in Kerrytown, giving him advance notice). I requested that two boned rabbits, their livers, and a couple of slabs of pork belly be put into the mincer. This worked out to be about 2 1/4 pounds of total meat.

Number of servings (yield): 1 terrine

Copyright © Peggy Lampman’s dinnerFeed.

 

Recipe: Roasted Pomegranate Cippolini and Grapes

Ingredients

  • 3 cups washed, small, seedless red grapes, plus an additional small bunch of grapes for garnish, if desired
  • 16 small cippolini onions, peeled (slice off root and stem ends, then dip in boiling water 30 seconds for easier peeling)
  • 1/2 cup pomegranate molasses, divided
  • Grand Marnier, optional

Instructions

  1. Preheat oven to 350˚.
  2. Line a cooking sheet with parchment paper, oiled foil or a silpat.
  3. Coat grapes with 1/4 cup of molasses. Brush additional molasses over bunch of grapes, if using.
  4. Roast on middle rack of oven until just shriveled but not collapsed, 20-35 minutes, depending on size. Remove from oven and reserve.
  5. Coat cippolinis with remaining molasses and season with kosher salt and freshly ground pepper. Change paper or foil if burnt. Roast 10 minutes. Remove from oven and, with prongs, turn over. Continue roasting until onions are well-browned, just tender and caramelized, an additional 10-20 minutes, depending on size.
  6. When onions are cool enough to handle, separate layers with fingers and cut larger onions in half.
  7. Combine onions with grapes. If desired, pulse until a coarse texture in processor and season to taste with Grand Marnier.  (This mixture may be made several days prior to serving.)

Copyright © Peggy Lampman’s dinnerFeed.

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