Magazine article from our research archive:

Rabbit terrine with apple compote and hazelnut-apple salad.(Recipe)

 
For the rabbit legs, shoulders and reduction: 
 
4 rabbits 
4 tablespoons olive oil 
3 1/2 ounces butter 
2 carrots, peeled and cut info 1/2-inch dice 
2 ribs celery, cut into 1/2-inch dice 
1 onion, peeled and cut into 1/2-inch dice 
1 leek, trimmed and cut into 1/2-inch dice 
1 bulb fennel, trimmed and cut into 1/2-inch dice 
1 sprig thyme 
2 sprigs rosemary 
6 sprigs tarragon 
12 white peppercorns 
1 teaspoon fennel seeds 
1 teaspoon celery seeds 1 teaspoon coriander seeds 
1 head garlic, halved crosswise 
1 tablespoon tomato paste 
6 tomatoes, seeded and coarsely chopped 
Pinch of Maldon[R] sea salt 
1 1/2 cups white wine 
1 pint veal stock 
1 quart chicken stock 
 
For the black ...

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