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.
56,9064.1/5 for 48 ratings
Grade this recipe: Last modified on: April 8th 2018
For 2 kg, you will need:
- 0
1 kg rabbit meat - 1
150 g pork loin - 2
200 g belly (streaky) bacon - 3
2 bayleaves - 4
1 onion - 5
1 sprig thyme - 6
1 sprig rosemary - 7
1 garlic clove - 8
500 ml dry white wine - 9
50 ml Brandy (Cognac or Armagnac) - 10
2 eggs - 11
2 pinches "Quatre-épices" spice blend - 12
fine (or table) salt - 13
pepper - 14 80 ml Brandy (Cognac or Armagnac)
- Total weight: 2,217 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 hours 2 min. | 2 hours 30 min. | 15 hours 32 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,570 Kcal or 14,947 Kj | 349 gr | 24 gr | 191 gr |
| 178 % | 134 % | 2 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 161 Kcal or 674 Kj | 16 gr | 1 gr | 9 gr |
| 8 % | 6 % | <1 % | 1 % |
How much will it cost?
- For 2 kg : 29.87 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit civet "à la normande", Rabbit with mustard, Rabbit civet, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Polenta with spinach and soft-poached egg, Quiche Bretonne, Langoustine gratin, Pea risotto "mantecare", ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Bacon and cabbage omelette, Sunday night pasta, Potato wallets, Melt-in-the mouth meat and vegetables in a sealed casserole, Eggs Arsène, ... All |
| Pork loin: You can check-out other recipes which use it, like for example: Pâté de campagne, Paté en croute (terrine in a pie crust), ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.77,7475/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.75,5584.0/5 for 20 ratings 1 hour 11 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.79,041 24.5/5 for 13 ratings 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.69,7284.3/5 for 18 ratings 1 hour 55 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...80,6274.6/5 for 19 ratings 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question