Rabbit, Pork and Pickled Shiitake Terrine with Walnut Ketchup
Terrineis a fantastic way to utilise a variety of cuts to create a long shelf life for it to be enjoyed. Rabbit is a versatile and tasty game meat and the pickled shiitake and walnut ketchup cuts through the richness of the sausage meat nicely. Allow for two days to make, chill and press them.
For the Terrine
4 rabbit legs
2 litres of chicken stock
A few sprigs of thyme and garlic cloves
200g shiitake mushrooms
1.5kg of good quality sausage meat
400g thinly sliced smoked pancetta (or streaky bacon)
1 bunch of watercress
For the dressing
50ml sherry vinegar
A pinch of mustard powder
1 small clove of grated garlic
A pinch of ground white pepper
10g Demerara sugar
90ml Rapeseed oil
90ml Olive pomace oil
For the walnut ketchup
1 jar of Opies pickled walnuts
80g of demerara sugar
Any sliced bread, to toast and serve alongside.
One large terrine mould lined with foil and then baking parchment, plus an empty terrine mould to press on top after cooking.
First braise the rabbit legs: Gently colour the legs in a saucepan. Add the chicken stock and bring to the boil, season well with salt and pepper. Cover with foil and put into a preheated oven at 170C for 45 mins. The legs should be tender and gently pulling away from the bone. Add the thyme and garlic and allow to cool to room temperature before picking the meat from the bones, removing any gristle or cartilage.
Make the dressing by combining all the ingredients with a whisk.
Remove the stalks from the shiitake mushrooms. Sweat them gently in a little oil for two minutes, then add 50ml of the dressing, remove from the heat and cover with a lid.
Line the terrine mould and then layer the pancetta all the way around, leaving an overhang each side. Then start layering the terrine. Begin with a layer of sausage meat (you may want to cook off a small amount to check the seasoning). Pack it into the edges well., then follow with a layer of the braised rabbit, then another layer of sausage meat, being careful to fill any gaps. Then layer the pickled shiitake mushrooms into the middle - draining off the excess dressing. Place another layer of the rabbit and finally another layer of sausage meat to finish. Wrap the excess pancetta over the top and then cover with a piece of baking parchment and more foil.
Put into a roasting tin half filled with hot water and bake in a preheated oven at 150C fan for about one hour. The internal temperature should reach 72C and should feel hot to the touch when a small knife is inserted and then pressed against your wrist. The best way to check this is with a digital probe.
For the pickled walnut - melt the sugar in a heavy pan over a medium heat. Carefully pour in the jar of walnuts, including the liquid. Stir with a whisk and reduce by 50% before blitzing in a powerful blender. Allow to chill before using.
Immediately press the terrine with the second mould, then allow to cool for 30 mins before putting in the fridge and chilling overnight.
Remove from the terrine mould by gently pulling the parchment paper. You may need to leave them out the fridge for a while first if they are firmly wedged in.
Slice the terrine into one inch pieces, season with a little Maldon sea salt. Make a few dots of the pickled walnut and some of the dressed watercress. Serve with toast of your choice (we use a walnut and date bread at the shooting grounds).