Gourmet Rabbit Terrine with Baby Vegetables, Smoked Bacon, Orange Vinaigrette, Goji Berries & Grilled Pumpkin Seeds

• Whole fresh rabbit: 1 x 3 kg
• Carrots: 600 g
• Onion: 350 g
• Bouquet garni: 1
• Maggi jelly: 50 g
• Celeriac: 150 g
• Button mushrooms: 500 g
• Smoked breast: 250 g
• Cognac: 10 cl
• Thyme, civet, chervil, basil
• Clarified butter: 50 g
• Aromatic garnish
• Orange flavor vinaigrette: 30 cl
• Goji berries (Gou Qi Zi): 8 g
• Pumpkin seeds: 50 g
• Salt and ground pepper

1. Cut the rabbit into pieces and cook with an aromatic garnish.
2. Strain the meat, filter the cooking juices, and reduce by two-thirds. Set aside.
3. Finely chop the herbs and add to the sauce. Thicken with Maggi jelly, then season with salt and freshly ground pepper.
4. Finely dice (brunoise) the carrots, onions, celeriac, and button mushrooms. Blanch briefly in salted boiling water, drain, and gently sweat in clarified butter. Add to the sauce.
5. Bone the rabbit, shred the flesh coarsely.
6. Line a porcelain galantine mold or buttered pâté mold with smoked bacon slices. Layer the rabbit meat, basting each layer with the jelly sauce.
7. Once full, fold over the bacon, and bake for 20 minutes.
8. Cool, then refrigerate for at least 8 hours.
9. For serving: Cut a 1 cm slice of terrine and place in the center of the plate. Drizzle with orange vinaigrette, scatter Goji berries and chopped basil, and top with grilled pumpkin seeds.

Goji Berries (Gou Qi Zi)