Chukchi-style Rabbit Terrine

Ingredients

In this Chukchi-style adaptation, the traditional French rabbit terrine is infused with Chukchi herbs and spices, giving it a distinct Arctic flavor profile. The original recipe is modified to include Chukchi ingredients such as Arctic thyme, reindeer moss, and sea buckthorn berries, which add a touch of freshness and uniqueness to the dish. The cooking technique remains similar, but the flavors and ingredients are tailored to the Chukchi cuisine. We alse have the original recipe for Terrine de lapin, so you can check it out.

• 2 pounds (900g) rabbit meat, boneless and diced 2 pounds (900g) rabbit meat, boneless and diced
• 1 tablespoon Arctic thyme, chopped 1 tablespoon Arctic thyme, chopped
• 1 tablespoon reindeer moss, soaked and drained 1 tablespoon reindeer moss, soaked and drained
• 1 tablespoon sea buckthorn berries, crushed 1 tablespoon sea buckthorn berries, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground juniper berries 1/4 teaspoon ground juniper berries
• 1/4 teaspoon ground fennel seeds 1/4 teaspoon ground fennel seeds
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/4 cup (60ml) vodka 1/4 cup (60ml) vodka
• 1/4 cup (60ml) reindeer fat, melted 1/4 cup (60ml) reindeer fat, melted
• 1/4 cup (60ml) reindeer broth 1/4 cup (60ml) reindeer broth
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the diced rabbit meat, Arctic thyme, reindeer moss, sea buckthorn berries, minced garlic, sea salt, black pepper, ground coriander, ground cumin, ground juniper berries, ground fennel seeds, ground cardamom, ground nutmeg, ground cloves, ground cinnamon, ground ginger, ground star anise, ground allspice, and ground white pepper. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Pour the vodka over the meat mixture and mix again. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Grease a terrine mold with melted reindeer fat.
5. 5.
   Transfer the marinated rabbit meat mixture into the terrine mold, pressing it down firmly to remove any air pockets.
6. 6.
   Pour the reindeer broth and heavy cream over the meat mixture, ensuring it is evenly distributed.
7. 7.
   Cover the terrine mold with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water, creating a water bath.
8. 8.
   Carefully transfer the baking dish to the preheated oven and bake for 2 hours, or until the terrine is set and cooked through.
9. 9.
   Remove the terrine from the oven and allow it to cool to room temperature.
10. 10.
    Once cooled, refrigerate the terrine for at least 4 hours, or overnight, to allow it to fully set.
11. 11.
    To serve, unmold the terrine onto a serving platter and slice into thick slices. Serve chilled.

Treat your ingredients with care...

• Arctic thyme — Arctic thyme has a strong flavor, so use it sparingly to avoid overpowering the dish.
• Reindeer moss — Soak the reindeer moss in water for about 30 minutes before using to rehydrate it and remove any impurities.
• Sea buckthorn berries — Crush the sea buckthorn berries gently to release their juices and enhance their flavor.

Tips & Tricks

• If reindeer fat is not available, you can substitute it with duck fat or lard.
• Serve the terrine with lingonberry jam or cranberry sauce for a touch of sweetness.
• The terrine can be made a day in advance to allow the flavors to develop further.
• Use a sharp knife to slice the terrine for clean and even cuts.
• Garnish the terrine with fresh Chukchi herbs, such as Arctic thyme or reindeer moss, for an authentic touch.

Serving advice

Serve the Chukchi-style Rabbit Terrine chilled as an appetizer or as part of a charcuterie board. Pair it with crusty bread, pickles, and a glass of chilled white wine for a delightful culinary experience.

Presentation advice

To enhance the presentation, garnish the serving platter with fresh Chukchi herbs and scatter sea buckthorn berries around the sliced terrine. Serve on a wooden board or a decorative plate to showcase the rustic charm of the dish.