Difficulty:[usr 3 ]
Cut the rabbit into pieces, cook with an aromatic garnish.
Decant the meat, filter the cooking juices and reduce it by 2/3 thirds, set aside
Finely chop the herbs, add to the sauce, then thicken with the jelly, season with salt and freshly ground pepper
Cut into a fine brunoise:carrots, onions, celery and button mushrooms, blanch quickly in salted boiling water, drain and sweat gently in clarified butter, add to the sauce .
Bone the rabbit, recover the flesh and shred it (not too much)
Line a porcelain galantine mold or a buttered pâté cottage with smoked bacon bards, fill with the meat of the rabbit while basting between each layer of the jelly sauce.
When the terrine is full, close the bacon strips, put in the oven for 20 minutes.
Let cool then refrigerate (refrigerator) for at least 8 hours.
Dressing:cut a slice of terrine a good centimeter and place it in the center of a plate.
Drizzle with orange flavored vinaigrette, Gou Qi Si berries and chopped basil, add a few grilled pumpkin seeds.
Gou Qi Si Berries
