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Rabbit terrine, green apple and celery cream and sprout salad

2 hours
2 hours, 10 min
4 hours, 10 min
Perfect foodpairing for
Reserva Chardonnay 2021
Serves 4


2 units
vegetables for cooking (carrots, garlic, celery, onion, orange, leek, yellow pepper)
3.5 oz.
herbs (thyme, dill, bay leaf, etc.)
0.7 oz.
soy sauce
1.7 fl. oz.
0.2 oz.
0.1 oz.
white wine
Apple cream
green apple
7 oz.
0.8 fl. oz.
1.7 oz.
0.1 oz.
0.03 oz.
olive oil
dried fruit granola
beet, arugula, radish sprouts
fresh radish
green apple slices
orange supremes
carrot julienne

    Braise the rabbit with all the ingredients. Place on a deep tray with the vegetables, herbs and the rest of the ingredients. Cover with foil and roast in low oven until cooked.
  • Bone the rabbit very carefully and shred the meat. Mix the rabbit meat with the stock from cooking it (without the vegetables). Rectify the seasoning if necessary.
    Place in a mold with plastic wrap and press or place a weight on top. Refrigerate for 8 h.
  • Unmold and cut into rectangular portions. Cover with the dried fruit granola.

    Cook the peeled apples in the microwave with the lemon juice. About 6 min at maximum temperature.
    Boil the celery stalk until it is soft (it is very important that it is only the white part).
    Blend the apple with the celery until a smooth cream is obtained. Season with salt and pepper and add olive oil.
  • Serve the terrine with the granola on top, the apple cream as an accompaniment and the salad with a lime vinaigrette.

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