Rabbit becomes Terrine, part 1

Posted on October 16, 2007. Filed under: food, local ingredients, rabbit, terrine | Tags: , , , , , , , , |

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 a fresh one before they stored them away in the freezer. I bought two.

When I got home, knowing that I had to pick up the kids, go to ballet practice….all that Mom stuff… , I decided to let the rabbits soak in a bottle of brandy and some fresh oregano, thyme and rosemary in a large bowl at the back of the fridge. The rabbits stayed there for about 48 hours.

Rabbit with HerbsWhen I was at Novilhão, like always, I like to look over their less common offerings. Most Brazilian butcher shops carry amazing beef from the best parts of the cow hanging in large sections. Whole loin regions and whole rib regions hanging on hooks. There are usually chicken, whole and in pieces and pork loins and sausage. A fancier place may have a freezer stocked with a lamb shank, a few ducks, frogs legs and maybe some wild boar. Novilhão, and Frangão, their poultry-selling counterpart next door, sells the whole animal in all its glorious parts. They treat all the “lesser” cuts like beef and pork shank, osso bucco, tongue, tail, and innards just like they treat the sirloin and filet mignon. At Frangão you can find free-range chicken whole, in pieces, just hearts, all the innards, necks and feet, along with guinea hens, turkey and duck. All the poultry (except for the turkeys) is brought in live and butchered on the premises.

When I went in for the rabbits I eyed the fresh pork knees, thinking of the stock I’d need for the recipe. I also spied the fluffy white pork fat (toucinho). I left Novilhão with two fresh whole rabbits, two pig’s knees and about a pound of toucinho paying R$52,00 (about US$26.)

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