Wild Rabbit Pie in Civet Sauce with Roasted Endives

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Credit: Didier Loire
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Ingredients (4 people)

Filling

  • 3 1/4 ounces chicken meat (90 g)
  • 3 1/4 ounces pork blade shoulder (90 g)
  • 3 1/2 ounces fatty bacon (100 g)
  • 2 1/2 ounces cooked foie gras (70 g)
  • 1/3 ounce butter (10 g)
  • 1 sprig thyme
  • 1/2 bay leaf
  • parsley stems
  • 3 1/4 ounces shallots (90 g)
  • 3/4 tablespoons juniper berries (3 g)
  • 2 cloves
  • 3 1/2 ounces carrots (100 g)
  • 1 3/4 ounces celery (50 g)
  • 3 1/3 tablespoons fine cognac (5 cl)
  • 2 tablespoons madeira wine (3 cl)
  • 3 1/3 tablespoons truffle juice (5 cl)
  • 3 1/2 ounces wild mushrooms (100 g)
  • fleur de sel

Terrine

  • 1 3/4 ounce Colonnata lardo (50 g)
  • 2 1/2 ounces cooked foie gras (70 g)
  • 3/4 ounce black truffle (20 g)
  • 3 1/3 tablespoons crème fraiche (10 cl)
  • 2 egg yolks
  • confectioner's sugar
  • fleur de sel

Liver Stuffing

  • 4 1/2 ounces fatty bacon pieces (125 g)
  • 4 1/2 ounces pork loin (125 g)
  • 4 1/2 ounces chicken livers (125 g)
  • 1 cup red wine (20 cl)
  • 1 sprig thyme
  • fleur de sel

Instructions

Step 1: Filling

Bone the wild rabbit. Use the bones to make a rabbit glaze, and set the whole fillets aside for serving.

Peel the carrots, the shallots, and the celery. Insert 2 cloves into the root of the shallots. Cut the carrots and the celery into a coarse mirepoix.

Dice 12 1/4 ounces (350 g) of rabbit meat, the chicken meat, the pork, the fatty bacon, and the foie gras into even cubes. Put all these elements into a terrine dish, and add the thyme, the bay, the shallots and cloves, the carrot mirepoix, the parsley stems, and the juniper berries.

Moisten with the cognac, the Madeira, and the truffle juice.

Place a weight on top of the terrine to press it down lightly, cover with plastic wrap, and place in the refrigerator for 10 hours.

Peel and finely chop the last shallot. Cover and sweat without browning with a dab of butter.

Remove the soil from the base of the mushrooms. Wash in several basins of water to remove all the sand, drain, and pat dry with a dishtowel. Slice and sweat in a pan with a dash of olive oil until lightly browned. Season, remove, and cool immediately.

Once the mixture is completely chilled, remove the thyme and chop with a food processor. Pass through a sieve for a smooth mixture.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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