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- Fresh head
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- Start by cutting the face off below the chin were the neck was
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- Carefully remove the face with a sharp knife trying not to damage the fur
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- While removing the fur leave as much meat on the skull as possible
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- The fur on the tip of the ears is very fine, remove the top part of the ears
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- Lightly season the heads and necks, let cure overnight
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- Weigh the clarified Rabbit braise
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- Rabbit braise and gelatin
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- Wrap yuba up to cover filling
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- After terrine has been refrigerated overnight, slice with hot knife
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- Having the terrine wrapped in yuba really helps keep it together and adds a crunchy texture
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- Head and tongue terrine, brioche, mustard, and rabbit jelly