Rabbit and plum terrine

1. Fry the rabbit legs until golden brown and deglaze with the stock and the beer.
2. Add the mustard and spices. Braise the legs for two hours until done.
3. Remove the legs and pull the meat from the bone.
4. Pass the stock through a sieve and measure off 450 ml.
5. Boil the stock together with the red wine, vinegar, and agar agar.
6. Soak the gelatin in cold water.
7. Finely chop the plums and mix with the rabbit meat.
8. Allow the stock to cool slightly and then dissolve the gelatin in the liquid while it is still warm.
9. Add the meat and plums to the liquid, mix, and then pour into the required mould.
10. Set aside in the refrigerator to firm up and serve at room temperature.

Serving suggestions:

• As part of a composition with beetroot, apple, fig, or lettuce components.
• As part of an amuse-bouche, served with a plum and coffee gel.
• As part of an entremets, with components of celeriac, red cabbage, sprouts, or fennel.