Difficulty [usr 4]
For this recipe, it is necessary to have a meat grinder or a mixer and a porcelain terrine (galantine mould)
Completely debone the rabbit, put all the flesh in a salad bowl, the bones and trimmings in another.
In a large saucepan, put the butter, add all the bones and trimmings, the calf's foot, 1 carrot and 1 peeled and roughly chopped onion. Then put 1 sprig of thyme and 1 bay leaf and cover with water. Place over medium heat and cook for 45 minutes. Meanwhile, gather all the meat from the rabbit, the pork throat, the fatty bacon and pass the whole thing through a meat grinder fitted with a medium grid.
Peel the remaining onion and carrots, as well as the celery stalk, coarsely chop and also pass through the meat grinder by collecting in a salad bowl, mix all the ingredients well, season with salt and pepper, making sure that it is well seasoned, taste.
Pass the rabbit stock through a fine sieve and collect it in a salad bowl, pressing down well on the ingredients to extract all the juices. Leave to cool.
Add this stock to the meat mixture, then the cognac.
Completely line your terrine with the bards of bacon, so that they overflow to be able to close them again later. Pour the stuffing into the terrine. Close completely with the bards. Decorate the top with 1 bay leaf and 1 sprig of thyme.
Set the oven to th. 7/8 (200°C). In an ovenproof dish with fairly high sides, put half a liter of water to boil on the fire. Then place your terrine in the dish and bake.
Bake for about 1 hour 45 minutes. At this point take the dish out of the oven, insert the blade of a table knife into the middle of the terrine until it touches the bottom, count to 10, remove the knife and put the blade on the tip of the tongue, if it is not hot, return to the oven and repeat the operation until the blade is very hot.
Remove the terrine from the dish, let it cool in the kitchen. Then put it back in the fridge for 12 hours.
For better conservation, you can leave the terrine in its mold and cut the slices like this, but it is quite difficult. Otherwise, pass the blade of a knife dipped in hot water all around the terrine, between meat and mould, and turn over on a dish.
My advice: Absolutely choose a large rabbit, indeed with two small ones you would have more bones than meat. Pork throat can be replaced by veal shoulder.
Joëlle's point of view: I did not make this terrine alone, I made it with a cook from the brigade, the most tedious being the deboning of the rabbit. Also I advise you to ask your poultry farmer to do it for you, it will greatly facilitate the realization.
Recipe from the book:Hubert's Favorite Recipes
