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Rabbit terrine
Published: December 19, 2014 at 2:33 PM
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Serves 8
Easy
Total time: 2 hrs and 30 mins
+ overnight marinating + chilling
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A terrine is a special occasion dish that will take a while to make but is worth every bit of effort. Flavoured with ginger, garlic and all spice, this recipe makes a delicious rabbit version that is so much better when homemade
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Make this rabbit terrine, then check out our ham hock terrine, pork terrine, vegetarian terrine and more terrine recipes.
Ingredients
Nutrition
-
500g pork mince
-
300g rabbit
diced into 1cm pieces
-
2 cloves garlic
crushed
-
2 shallots
finely chopped
-
grated to make 2 tsp ginger
-
a pinch allspice
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1 sprig thyme
leaves stripped
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a good slug Pedro Ximénez sherry or brandy
-
50g shelled pistachios
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12 slices streaky bacon
-
for the terrine butter
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2 bay leaves
-
to serve toast and cornichons
Nutrition: per serving
- kcal293
- fat19.6g
- carbs1.7g
- fibre0.8g
- protein26.4g
- salt1.2g
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Method
-
step 1
Mix all the ingredients except the bacon, butter and bay leaves in a bowl and season well. Leave to marinate for at least 2 hours, or overnight.
-
step 2
Heat the oven to 180C/fan 160C/gas 4. Bash each piece of bacon to make it thin, using either a rolling pin or the flat of a knife. Line a 1kg terrine with baking parchment and butter it well. Put the bay leaves in the base and then lay the bacon across, leaving the ends hanging over the edges. Spoon the mince mix into the terrine and fold the overhanging bacon over it. Cover the top of the tin with foil, then wrap the whole terrine tightly in more foil.
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step 3
Put the terrine in a roasting tin and add boiling water until it comes halfway up the side. Slide the tin carefully into the oven and cook for 1¼ hours. Check the terrine is cooked by inserting a skewer into the centre; it should come out feeling too hot to touch comfortably. Lift the terrine out and cool completely before chilling until you need it.
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step 4
To serve, unwrap the foil and gently turn out the terrine. Peel off the paper and tidy up the outside. Slice and leave for 10 minutes so it loses its chill before serving. You need to eat the terrine within 2 days if you want it to look its best. (Without the addition of preservatives, meat will look greyer.)
Check out our best pâté and terrine recipes here...
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