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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.
150 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 with mustard, Rabbit civet "à la normande", Rabbit civet, ... See them all 3
Dry white wine
Like these other recipes: Cheese tart, Filet mignon with mustard and tarragon sauce, Beurre blanc sauce, Scallops with crunchy vegetables and wine sabayon, Curried prawn risotto, ... See them all 70
Belly (streaky) bacon
Like these other recipes: Meatballs, Potatoes with bacon and herbs, Potted meat (rillettes), Larded pork tenderloin, Winemaker's toast, ... See them all 32
Pork loin
Like these other recipes: Pâté de campagne, Paté en croute (terrine in a pie crust), ... See them all 2
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