Owned by Michelin-starred chef-patron Dominic Chapman, the Crown, which has previously featured on the Top 50 Gastropub's list, has been described as a "small, quintessential English pub" with an "intimate, cosy, and convivial" feel with a well-matched menu.
Ingredients (serves 8):
Terrine:
- 2 whole rabbits, boned to 1kg rabbit leg and saddle
- 1 kg pork belly
- 100g lardo
- 100g pancetta
- 250g chicken livers, rabbit livers and kidneys
- 1 bottle white wine (750ml)
- 100g chopped shallots
- 3 garlic cloves
- 1 Bay leaf
- 50ml Cognac
- 10g rosemary
Rabbit brine:
- 250g salt
- 5 litres of water
- 5g Thyme
- 5g Rosemary
- 3 Bay leaves
- 1 head of garlic
Brining method:
Brine Rabbits for 24hrs in 5% Brine
- Mix all ingredients together
- Bring to the boil, remove from heat and cool
- Add rabbit when cool and leave for 24hrs
- After soaking rabbit in brine for 24hrs rinse for 2 hrs
Terrine Method:
- Mince belly through a course mincer.
- Debone rabbits and dice up all meat to a small fingernail size
- Evenly dice livers, lardo, and pancetta
- Marinate rabbit and belly in cognac for 1 hour
- Dice shallots and garlic before putting in a pan with white wine and bay Leaf, flame and reduce
- Once the wine has reduced to syrup add chopped rosemary then remove from heat and cool.
- Mix all ingredients together and season well, removing the bay leaf from reduction
- Make a small burger of mix, cook off and check seasoning (Seasoning must be right, check if unsure)
- Line terrine mould with sliced pancetta, pack terrine mix into mould until flat, then fold pancetta over the top
- Wrap whole terrine with cling film and press to make sure there are no air pockets then wrap top with foil
- Place in pre-heated bain maire and cook in oven at 120 degrees until terrine reaches 55 degrees
- Let cool and press overnight
- Bag up in 1.150kg bags and freeze
- Read more about this recipe on the Top 50 Gastropub's website here and see the previous Dish Deconstructed here
- To take part in the Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com
