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Rabbit terrine recipe

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Created by Romeo Baudouin

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Cuisine: French
Cook Time: 2 hr(s)

Ingredients

300g rabbit meat, boneless, skinless
100g rabbit livers, cleaned
300g pork cheek, diced
300g pork fat, diced
20g Armagnac
20g white wine
18g fleur de sel
2g ground black pepper
100g eschalots, finely diced
¼ bunch parsley, chopped
¼ bunch tarragon, chopped
¼ bunch chervil, chopped
¼ bunch chives, chopped
100g egg whites
6 thin slices lardo or pancetta (optional)
100g caul fat

Glaze
500ml chicken stock
10 leaves gold strength gelatine

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Preparation

Marinate the rabbit, pork cheeks and fat overnight, in the Armagnac, white wine, salt and pepper.

Mince the marinated meat through the coarse plate of your mincer. Add the eschalots, and all the herbs, and mix well. Add the egg whites and combine well.

Line the base of the terrine dish with lardo or pancetta, if using. Press firmly into the mould to remove air pockets (this prevents the mixture from oxidising).

Fill a terrine dish with the mixture to just over full. Using damp hands. smooth the mixture. Cover with the caul fat and tuck down the sides of the terrine to encase.

Place the terrine into a deep baking dish and bake in a preheated oven at 200°C, for about 20 minutes or until the top is dark brown. Pour enough water to come halfway up the sides (to make a bain-marie) and reduce the temperature to 100°C. Cook until the internal temperature reaches 75°C (approx. 2½ hours).

Remove the terrine from the oven and set aside to cool.

To make the glaze, soak gelatine in cold water. Bring the stock to the boil. Squeeze the gelatine to remove excess water. Remove stock from heat and add the gelatine, whisking until dissolved. Set aside to cool slightly, until the glaze starts to set.

Pour the glaze over the cool terrine. Refrigerate for 24 hours before serving.

If you enjoyed this Rabbit terrine recipe then browse more French recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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