terrine
Posted on October 24, 2007. Filed under: food, local ingredients, rabbit, terrine | Tags: chilean wine, pate brisee, rabbit, terrine, viognier |
After soaking the rabbit for two days in brandy I was ready to tackle the terrine. I baked one rabbit whole with the herbs. My husband and I nibbled on it, especially enjoying the tenderloins. The rest went into the stock pot. A good de-glazing of the rabbit’s roasting pan produced [...]
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Posted on October 16, 2007. Filed under: food, local ingredients, rabbit, terrine | Tags: butcher shop, cognac, fresh herbs, fresh ingredients, game, local ingredients, paté, rabbit, terrine |
Novilhão, a great local butcher shop, called me up saying they received fresh rabbit. I said that I’d be their in 10. I got there in about 8. A few days before I had left my number for them to call me when they receive their rabbits. I wanted to buy [...]
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