For the rabbit
900 g of rabbit without head
120 g of onion
120 g of carrot
90 g of garlic-poró
45 ml of dry white wine, thyme, rosemary, salt, and lovage (for bouquet garni)
20 leaves of gelatin
Salt and black pepper
For the vegetables
60 g of carrot
60 g of turnip
60 g of bean
60 g of lovage
For the agrião mousse
500g of agrião
100g of white light cheese
Salt and black pepper
1 nutmeg grating
1 leaf of neutral gelatin
For the rabbit
900 g of rabbit without head
120 g of onion
120 g of carrot
90 g of garlic-poró
45 ml of dry white wine, thyme, rosemary, salt, and lovage (for bouquet garni)
20 leaves of gelatin
Salt and black pepper
For the vegetables
60 g of carrot
60 g of turnip
60 g of bean
60 g of lovage
For the agrião mousse
500g of agrião
100g of white light cheese
Salt and black pepper
1 nutmeg grating
1 leaf of neutral gelatin
Prepare the rabbit
Cut the rabbit into pieces, cook until browned
Add all chopped vegetables and dry white wine
Cover with water, let simmer for 50 minutes
When ready, remove rabbit pieces and let cool
Drain the cooking liquid
Add 20 leaves of gelatin mixed with hot water
Add salt and black pepper
Prepare the vegetables
Chop the vegetables into cubes and steam them
Finalize
Remove the skin and bones from the cooked rabbit and start assembling the terrine
Place a thin layer of gelatin in a terrine mold (rectangular)
Next, add the chopped vegetables and shredded meat
Repeat the same sequence until the mold is filled
Keep the dish refrigerated for 24 hours
Prepare the agrião mousse
In a pan, heat water and cook the agrião for 2 minutes
When ready, drain the agrião, removing all water, and blend it with a mixer, along with the leaf of gelatin
Add salt, black pepper, and nutmeg grating
Place the agrião in a plate and form two rolls of mousse
Decorate with drops of balsamic vinegar.
