Terrine
2 Whole Rabbits Boned to1kg Rabbit leg and saddle.
1 kg Pork belly
100g Lardo
100g Pancetta
250g Chicken Livers, Rabbit Livers and Kidneys
1 Bottle White Wine 750mls
100g Shallots Chopped
3 Cloves Garlic
1 leaf of Bay
50mls Cognac
10g Rosemary
Salt and Pepper
Rabbit brine
250g Salt
5 Litres of Water
5g Thyme
5g Rosemary
3 Bay Leaves
1 Head Garlic
The Crown Burchetts Green is a small, quintessential English pub in the leafy Berkshire village of Burchetts Green. It is intimate, cosy, and convivial. It creates the perfect setting for Chef Patron Dominic Chapman’s outstanding cooking. The menu is a perfect match for the conviviality of the setting. The food is rooted in its Englishness following the seasons. Ingredients are carefully and sustainably sourced from trusted suppliers, often locally with the kitchen’s aim being to give their customers a warm welcome, offer them a menu that will delight, and create an experience that will leave people with a sense of well-being and happiness.
Brining method:
Brine Rabbits for 24hrs in 5% Brine.
Mix all ingredients together. Bring to the boil, remove from heat, and cool. Add rabbit when cool and leave for 24hrs. Having soaked rabbit in brine for 24hrs, rinse for 2 hrs
Terrine Method:
Mince belly through a course mincer.
Bone rabbits out and dice up all meat to a small fingernail size.
Evenly dice livers, lardo, and pancetta.
Dice shallots and Garlic, put in a pan with white wine and bay Leaf, Flame and reduce.
Marinate Rabbit and Belly in cognac for 1hr.
Once the wine has reduced to syrup add chopped rosemary, remove from heat, and cool.
Mix all ingredients together and season well. Remember to remove bay leaf from reduction.
Make a small burger of mix, cook off and check seasoning (Seasoning must be right, check if unsure.)
Line terrine mould with sliced pancetta, pack terrine mix into mould until flat. Fold pancetta over mix.
Wrap whole terrine with cling film and press to make sure there are no air pockets. Wrap top with foil.
Place in pre-heated Bain maire and cook in oven@120o until terrine reaches 55oC.
Let cool a bit and press overnight.
Bag up 1.150kg bags and Freeze
