Rabbit Head and Lengua Terrine

November 30, 2008 in Butchery, Charcuterie, Good Shit, Technique by Ryan Farr | 5 comments

: 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

: Weigh the clarified Rabbit braise

: Rabbit braise and gelatin

: Wrap yuba up to cover filling

: 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

Tags: braise, gelatin, head, head cheese, rabbit, tongue

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Pingback from Start By Cutting The Rabbit’s Face Off (Meave, Please Don’t Read This) « Mission Mission on December 9, 2008 at 6:08 am
Diffio on December 17, 2008 at 7:37 am

And this rabbit had hopes for future ((
Ryan Farr on February 18, 2009 at 2:16 am

…as does my belly )
David on November 16, 2009 at 1:34 am

where do you get your live rabbits from? The closest place I can find is concord?
Sean Fanelli on December 19, 2009 at 11:16 pm

I want to have your children.