LA TERRINE DE LAPIN FACILE

It's better when it's good and homemade #30 Today, rabbit terrine with beetroot condiment. Ultra easy but guaranteed to wow on Sundays with family or Saturdays with friends. Serves 6 to 8 1 rabbit Slices of cured ham to cover a loaf pan 1 sachet of jelly 50 cl dry white wine 2 shallots 2 cloves garlic 1 carrot 1 sprig of tarragon Thyme, bay leaf 400 g beetroot 2 tbsp honey 1 medium white onion 1 tsp fresh ginger 1 tsp coriander seeds Oil Salt and pepper In a large casserole dish, melt the butter. Add the rabbit, cut into pieces. Brown. Add tarragon, thyme, bay leaf, chopped shallots, chopped garlic cloves, and peeled and roughly chopped carrot. Pour in the white wine. Season with salt and pepper. Cover and cook over medium heat for 1 to 1.5 hours. Let cool. Remove the rabbit meat. Crumble it. Place cling film on the bottom of the loaf pan. Line with ham. Add the rabbit, closing with the excess ham. Strain the rabbit cooking juices. Add water to make a total of 50 cl of liquid. Add the jelly according to the quantities indicated on the package. Pour into the terrine and let sit in the refrigerator for 12 hours. Heat the oil in a pan. Sauté the chopped onion. Add the diced beets. Stir and add the grated fresh ginger, honey, and coriander seeds. Season with salt and pepper. Cook for 20 minutes over low heat. Pour into a bowl and let cool. The next day, remove the terrine from its mold and serve with the beetroot condiment.