Rabbit and pistachio terrine

Rabbit and pistachio terrine

By
From
Encyclopedia of Food and Cookery
Serves
10-12

You will need 2 large or 3 small rabbits to obtain the amount of meat required – or you may be lucky enough to live near a butcher or delicatessen that stocks rabbit fillets.

Ingredients

Quantity Ingredient
750g boneless rabbit meat, minced
500g sausage mince
4 rashers bacon, rind removed, finely chopped
200g fresh white breadcrumbs
1 small onion, finely chopped
1 garlic clove, crushed
1/2 teaspoon dried thyme
2 tablespoons pernod
1 teaspoon salt
freshly ground black pepper
1 egg, beaten
65g pistachio nuts or walnuts, shelled and chopped
250g streaky bacon rashers, rind removed

Method

  1. Place rabbit meat in a large bowl with sausage mince, chopped bacon and breadcrumbs. Add remaining ingredients, except bacon rashers, and blend together thoroughly with a wooden spoon.
  2. Line a 2.5 litre terrine or loaf tin with bacon rashers, covering bottom and sides. Spoon rabbit mixture into tin and level top. Cut remaining bacon rashers into thin strips and arrange on top of mixture in a lattice design. Cover tightly with foil or a lid.
  3. Bake in a preheated moderate oven for 1½ hours. Take from oven, remove lid and place a weight on top. Leave until cool then refrigerate until required.
  4. Allow to mellow for 30 minutes at room temperature before serving. Serve in slices with tiny gherkins and crunchy French bread.

Note

  • Pernod gives a subtle aniseed flavour to the loaf, and is available in quarter-bottles from liquor stores. Otherwise, you may substitute a pinch ground aniseed and 1 tablespoon sherry or gin.
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