Beer Recipes

Beer Recipes » Starters » Rabbit Terrine flavoured with Achouffe Beer

Ingredients:  
    1kg of rabbit cut into pieces
    250g veal
    250g pork
    250g cooked ham
    150g smoked bacon
    250g bacon bards (fine slices of fat)
    2 eggs
    3 shallots
    1 small bunch of parsley
    50g butter
    1/2 litre of beef jelly
    Salt & pepper
    1 bottle of Mc-Chouffe


Preparation:
Melt the butter in a large pan and then brown the pieces of rabbit along with the smoked bacon, chopped into small pieces.
Brown well and then add salt and pepper and leave to gently cook for 30 minutes, stirring from time to time.
While it is cooking, chop the veal, pork, shallots and parsley together.
Season.
Bind the mixture with the eggs.
Cut the ham into small cubes and add them to the mixture.
Bone the rabbit, which should be about half done.
Line the bottom of a terrine dish with a third of the bacon bards.
Layer half of the stuffing on top of them.
Next, place the rabbit meat (without bones) along with the lardons, without forgetting the liver.
Cover with the rest of the stuffing.
Pour over the Chouffe, and then carefully cover the top with the rest of the bacon bards.
Switch on the oven (thermostat 4/5).
Bake slowly in the oven for 3 1/2 hours.
Take out of the oven, and then use a knitting needle to make several holes all over the pâté and pour over the beef jelly.
Place in a cool place and let it rest for 24 hours.
Serve with toast and confit d’oignons (onion marmalade) flavoured with Chouffe.


Preparation Time:  1h 15 min


Cooking Time:  4h


Source:  http://www.achouffe.be


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store