Rabbit Terrine in Aspic
Brown the rabbit in olive oil in a pot.
Add the onion and lard and brown further, then add the mushrooms, olives, laurel, tarragon, half of the white wine and a glass of water.
Boil for a few minutes, season to taste, lower the heat, cover and cook for 1 hour.
Cool to room temperature.
Take out the pieces of rabbit, filter the cooking juice and set it aside.
Set aside the other garnishes cooked with the rabbit.
Prepare the aspic using the cooking juice, following the instructions on the packet.
Cool to room temperature.
Remove the rabbit meat from the bones.
In 4 verrine glasses, layer the rabbit meat, garnishing, tarragon and cooled aspic.
Cover with plastic wrap and refrigerate for at least 12 hours.
Perfect wine pairing
More about this grape varietyGamay Noir de France
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.
