Terrine of rabbit with mustard cream
Rabbit thigh - 40g.Onions - 10g.Carrots - 5g.Gelatin - 2g.Salt - 1 g.A mixture of 5 peppers - 1g.Goat cheese - 20g.Dijon mustard - 5g.Red currants - 5g.Mikrozelen - 1g.Balsamic cream - 1 g.Thyme - 1 g.Vegetable oil - 20g.White bread - 5g.
On the frying pan fry the rabbit, carrot and onion. Extinguish the lid closed until tender meat. Separate the meat from the bones, cut finely across the grain and vegetables. In the mixture, add the pre-soaked gelatine. Pour into a mold to cool. Chop. Mix cheese with mustard, put on a terrine as knelki. Garnish with thin slices of bread, red currant.