Chilled Rabbit Loaf

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Chilled Rabbit Loaf
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 4 h. 55 min.
Ready in
Calories:
2590
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,590 kcal(123 %)
Protein331.28 g(338 %)
Fat128.49 g(111 %)
Carbohydrates7.75 g(5 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A314.99 mg(39,374 %)
Vitamin D0 μg(0 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁1.09 mg(109 %)
Vitamin B₂2.46 mg(224 %)
Niacin168.88 mg(1,407 %)
Vitamin B₆5.55 mg(396 %)
Folate144.47 μg(48 %)
Pantothenic acid10.73 mg(179 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂94.17 μg(3,139 %)
Vitamin C59.78 mg(63 %)
Potassium4,604.81 mg(115 %)
Calcium269.47 mg(27 %)
Magnesium255.48 mg(85 %)
Iron26.59 mg(177 %)
Zinc26 mg(325 %)
Saturated fatty acids43.44 g
Cholesterol990.92 mg

Ingredients

for
4
Ingredients
½ small Red cabbage (shredded)
½ cup white wine vinegar
¼ cup olive oil
4 Rabbit leg (skinned and cleaned)
Juniper Berry (crushed)
black peppercorns (crushed)
thyme
½ cup butter (melted)
How healthy are the main ingredients?
Red cabbageolive oilthyme

Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the rabbit legs on a roasting tray and drizzle the olive oil on top. Season generously then position the crushed peppercorns, juniper berries and the thyme sprigs in and around the rabbit.
3.
Roast for 25-35 minutes until the meat is just cooked.
4.
Remove from the oven and allow to cool; turn the oven down to 160 degrees at this point.
5.
Meanwhile, arrange the shredded cabbage in a shallow dish and pour the white wine vinegar all over. Toss well to combine, then cover and chill.
6.
When the rabbit is cool enough to handle, flake the meat away from the bone and place in a mixing bowl. Season to taste, then pour in the melted butter and stir to combine well.
7.
Line 4 individual loaf tins/terrines with two layers of clingfilm so that they come out over the edge of the tins/terrines.
8.
Press half of the rabbit mixture into the base of the loaf tins so that it comes about halfway up the tins/terrines.
9.
Place a thin layer of the preserved red cabbage on top, then pack the remaining rabbit mixture on top and flatten using the back of a spoon. Top with the remaining red cabbage mixture. Chill until ready to serve; 4 hours.
10.
When ready to serve, remove the terrines from the tins and remove the clingfilm. Turn out onto serving plates before serving.
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