Young hare with sage and tapenade
Ingredients
For
10
personnes
- 2 kg of young rabbit (about 8 thighs and 4 loins)
- 100 g sage leaves
- 50 g of spiced salt
- 80 g tapenade (green or black)
- 5 cl of sherry vinegar
- 50 cl of full-flavoured olive oil (e.g. PDO Aix-en-Provence, Vallée des Baux-de-Provence or Provence)
- Salt, pepper
Tip
We recommend making your own tapenade using green or black olives to prepare your young rabbit terrine!
Instructions
Preparing the rabbit:
- Remove the bones from the thighs and loins.
- Strip the leaves from the sage sprigs, keeping only the leaves.
- Take a terrine dish measuring 30 cm by 10 cm and line the base with the saddle cuts.
- Season with the spiced salt and arrange the sage leaves on top.
- You can spread some green or black tapenade between each layer of rabbit and sage.
- Fill the dish with the chicken thighs, spreading them out as much as possible and seasoning between each layer.
Cooking:
- Once the terrine is ready, cover it with a sheet of aluminium foil and place it in the oven at 100°C for one hour. Once cooked, place a terrine of the same size, filled with weights, on top of the first terrine to press down the marbled terrine.
- Leave everything (the terrines and the weights) to rest for 24 hours in the fridge.
- Make a vinaigrette (olive oil, sherry vinegar and tapenade) to drizzle over the slices of marbled cake before serving.
Tip
We recommend making your own tapenade using green or black olives to prepare your young rabbit terrine!
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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