Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Rabbit mousse with pistachios and maple syrup
INGREDIENTS :
- 1 rabbit cut into pieces
- 3 rabbit livers
- 250 ml of La P'tite Cabane beer (white)
- 250 ml of maple syrup
- 4 eggs
- 4 gelatin sheets
- 70 g shelled pistachios
- 2 garlic cloves, peeled and minced
- 3 bay leaves
- 60 ml duck fat
- 2 sprigs of rosemary
- 20 g butter
- Salt and pepper
PREPERATION :
- In a casserole dish, heat 3 tablespoons of duck fat, and brown the pieces of rabbit with the garlic, then lower the heat, add the wine and maple syrup, 1 glass of water and the bay leaf . Salt and pepper, cover and simmer for 1 hour. Meanwhile, heat the rest of the duck fat in a small pan, brown the rabbit livers for 1 minute on each side, then set them aside on a plate.
- Soften the gelatin sheets in a bowl of cold.
- Preheat the oven to 210 °
- Once the rabbit is cooked, remove its flesh from the bones and put it in the bowl of a food processor. Filter the still hot cooking broth into a saucepan, wring out the gelatin and melt it in, stirring well.
- Mix the flesh of the rabbit, add 3 eggs, 3/4 of the broth-gelatin mixture, salt and pepper. Add the last egg and the remaining broth.
- Butter a terrine, spread a layer of the rabbit mixture, pistachios, livers, pistachios, and finish with the rabbit. Place the sprigs of rosemary on top, cover with buttered aluminum foil and cook in a bain-marie for 1h10
- Remove the aluminum, cook for another 20 minutes.
- Leave to cool and put the terrine in the refrigerator for at least 24 hours
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