Rabbit terrine in aspic
Rabbit brings delicate protein and stays relatively light, while gelatin and broth help the terrine hold its shape and keep it satisfying. Plenty of herbs keep the flavor fresh. It is a chilled meat appetizer with a modest carb load.
Place onion (250 g), garlic (15 g), parsley (70 g), tarragon (20 g), cilantro (20 g), black peppercorns (2 g), salt (20 g), and water (2500 g) into a pot, bring to a boil, and let the broth infuse for 30 minutes. Add rabbit legs (1200 g) and cook for 1.5-2 hours until tender.
Remove the meat from the bones and pull it into large fibers. Dissolve gelatin (5 g) in 500 g hot broth, mix it with the meat and herbs, transfer to a mold, and chill until fully set.
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