Rabbit terrine

Rabbit terrine

Terrine de lapin

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 rabbit
125g lean belly pork
125g boneless veal shoulder
1 teaspoon salt
freshly ground black pepper
1 tablespoon grated onion
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
2 tablespoons brandy
125ml dry white wine
2 sprigs fresh thyme or marjoram
1 garlic clove, bruised
thin slices pork back fat or bacon rashers, rind removed
1 bay leaf

Method

  1. Remove flesh from rabbit, and mince finely with pork and veal. Season with salt and pepper. Blend in onion, spices, brandy and wine. Bury herbs and bruised garlic in centre of mixture, cover and leave overnight.
  2. Line a 21 × 11 cm terrine or loaf tin with thin slices pork fat or bacon. Taste meat mixture and correct seasoning. Remove garlic and herbs. Pack meat mixture into prepared tin and place bay leaf on top. Cover well with foil and lid, if using terrine.
  3. Stand in roasting tin half-filled with water and cook in a preheated moderate oven (180°C) for about 1½ hours. Cool under heavy weight, then chill. Allow to mature 1–2 days before eating.
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