Rabbit Head and Lengua Terrine

Fresh head

Start by cutting the face off below the chin were the neck was

Carefully remove the face with a sharp knife trying not to damage the fur

While removing the fur leave as much meat on the skull as possible

The fur on the tip of the ears is very fine, remove the top part of the ears

Lightly season the heads and necks, let cure overnight

Leeks, thyme, carrot, garlic, ginger bring to a simmer and maintain for 2 hours

Remove and pick the meat, tongue, brains and anything else edible

Keep skulls for decoration or Christmas presents for friends and family

Weigh the clarified Rabbit braise

Rabbit braise and gelatin

Add bloomed gelatin to the clarified Rabbit head braising liquid

Beef tongue, parsley onion and Rabbit head meat

Chanterelles mushrooms

Plastic lined terrine mold

All ingredients mixed in a bowl and slightly chilled so gelatin starts to set

Yuba lined terrine mold

Add all into mold and pound bottom on a table top to remove all air bubbles

Wrap yuba up to cover filling

Lightly press with a towel and cast iron lid, not to much weight

After terrine has been refrigerated overnight, slice with hot knife

Having the terrine wrapped in yuba really helps keep it together and adds a crunchy texture

Head and tongue terrine, brioche, mustard, and rabbit jelly