This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking.
These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
138 K 3.9/5 (64 reviews)
15 hours 35 min.
Average
29.90 €
2 kg
15 IngredientsLast modified on: April 8th 2018
For 2 kg, you will need:
- 1
1 kg rabbit meat - 2
150 g pork loin - 3
200 g belly (streaky) bacon - 4
2 bayleaves - 5
1 onion - 6
1 sprig thyme - 7
1 sprig rosemary - 8
1 garlic clove - 9
500 ml dry white wine - 10
50 ml Brandy (Cognac or Armagnac) - 11
2 eggs - 12
2 pinches "Quatre-épices" spice blend - 13
fine (or table) salt - 14
pepper - 15 80 ml Brandy (Cognac or Armagnac)
- Total weight: 2,220 grams
Times for this recipe
Preparation: 13 hours 2 min.
Cooking: 2 hours 30 min.
All in all: 15 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Remove the rabbit meat from the bones with a small knife, keeping all the meat you can, plus the liver and kidneys.
set aside.
set aside.
Stage 2 - ⌛ 5 min.
Cut 150 g pork loin and 200 g belly (streaky) bacon into pieces.
Set aside.
Set aside.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 12 hours
Choose a large bowl and put all the meat into it with the chopped onion and garlic, 2 bayleaves, 1 sprig thyme and 1 sprig rosemary, then mix well.
Pour in 500 ml dry white wine and 50 ml Brandy (Cognac or Armagnac), cover with plastic film and refrigerate for at least 2 hours or, better still, overnight.
Pour in 500 ml dry white wine and 50 ml Brandy (Cognac or Armagnac), cover with plastic film and refrigerate for at least 2 hours or, better still, overnight.
Stage 5 - ⌛ 2 min.
Next day, drain the meat.
Stage 6 - ⌛ 5 min.
Keep about 1/3 of the rabbit meat, the better-looking pieces, and cut into morsels about the size of your thumbnail.
Set aside.
Set aside.
Stage 7 - ⌛ 10 min.
Mince all the rest of the meat with the garlic and onion, using the coarsest setting.
Stage 8 - ⌛ 5 min.
Mix the minced meat with the morsels of rabbit and 2 eggs.
Weigh this mixture and calculate the seasoning with the exact proportions of 20g salt and 2g pepper per kilo of meat mixture.
You can calculate seasoning with this small calculator:
Weigh this mixture and calculate the seasoning with the exact proportions of 20g salt and 2g pepper per kilo of meat mixture.
You can calculate seasoning with this small calculator:
Stage 9 - ⌛ 5 min.
Add 2 pinches "Quatre-épices" spice blend, fine (or table) salt, pepper and 80 ml Brandy (Cognac or Armagnac) and mix well.
Yout terrine mixture is now ready to be cooked.
Yout terrine mixture is now ready to be cooked.
Stage 10 - ⌛ 5 min.
Preheat the oven to 300°F (150°C).
Pack the terrine mixture into dishes, making sure to dome the tops, as the terrine will sink a little when cooked.
If you wish, add a bayleaf from the marinade in the bottom of each dish before filling.
Pack the terrine mixture into dishes, making sure to dome the tops, as the terrine will sink a little when cooked.
If you wish, add a bayleaf from the marinade in the bottom of each dish before filling.
Stage 11 - ⌛ 2 hours 30 min.
Cook the terrines the oven, standing them in a bain-marie: a large tray filled with boiling water.
Leave to cook for a good 2 or 3 hours, half with the lid on, then uncovered for the remaining time.
Leave to cook for a good 2 or 3 hours, half with the lid on, then uncovered for the remaining time.
Stage 12
When cooked, take out of the oven and leave to cool before frigerating.
Do be patient - it's best to wait for several days to allow the terrine to develop its full flavour before eating.
You can fill any space that has appeared between the edge of teh terrine and its dish with a little jelly, but this is not essential.
Do be patient - it's best to wait for several days to allow the terrine to develop its full flavour before eating.
You can fill any space that has appeared between the edge of teh terrine and its dish with a little jelly, but this is not essential.
Stage 13
Nothing goes to waste
It's quite likely, if you are a beginner, that you will leave quite a lot of rabbit meat on the bones when preparing it, as mentioned above. Here's a way to get all that meat:Put all the bones into a cooking bag, salt and pepper them, add a bayleaf, a sprig of thyme and a glass of the leftover marinade.
Stage 14
Seal the bag, sit it in an ovenproof dish and cook in the oven at the same time as the terrine.
Stage 15
Take the bag out of the oven after 1 hour, leave to cool and you will then be able to slip the meat easily from the bones, giving you lots of small pieces to add to a salad, pilau rice, or other recipe of your choice.
Remarks
If you are using salted bacon, do take care to reduce the amount of salt added: use only around 15 g per kilo of meat instead of 20 g.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 2 kg : 29.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rabbit meat
Like these other recipes: Rabbit civet, Rabbit with mustard, Rabbit civet "à la normande", ... See them all 3
Dry white wine
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Cured Pork Belly With Lentils, Sausage mushroom and cheese crumble, Savoury French toast, Veal Marengo, ... See them all 70
Belly (streaky) bacon
Like these other recipes: Stuffed pumpkin gratin, Winemaker's toast, Cured Pork Belly With Lentils, Involtini-Style Filet Mignon , Potato wallets, ... See them all 31
Pork loin
Like these other recipes: Paté en croute (terrine in a pie crust), Pâté de campagne, ... See them all 2
Other recipes you may also like
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012315 K5 35 min.
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself. February 5th 2017162 K4.5 1 hour 5 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts. November 21th 2018230 K4.7 35 min.
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese). June 13th 202480 K4 40 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011342 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 7 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.