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Rabbit Terrine

chef.jackson's picture
Ingredients
  Rabbit fillets 1 Pound (500 Grams)
  Pork fillets 1⁄2 Pound, chopped (250 Grams)
  Pickled pork 1⁄2 Pound, chopped (250 Grams)
  Onion 1 Large, chopped roughly
  Parsley 1 Tablespoon, chopped
  Dried thyme 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Red wine 2 Tablespoon
  Brandy 2 Tablespoon
  Bacon rashers 4 , rinds removed
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Slice 1/4 rabbit fillets into strips and chop the rest.

MAKING
3) In a blender, blend the chopped rabbit meat, pork and onion together until smooth.
4) Then add the parsley, thyme, garlic, salt, pepper, wine and brandy;
mix thoroughly.
5) In a well greased terrine, spoon 1/2 this mixture, then top with the rabbit strips and cover with the bacon rashers.
6) Top with rest of the blended rabbit meat mixture.
7) Cover with a foil, stand the terrine in a roasting dish with 1 inch water.
8) Cook in the preheated oven for about 2 1/2 hours.
9) Remove from the oven and allow to cool.
10) Place a weight on top and refrigerate until required.

SERVING
11) Unmould the Rabbit Terrine on a serving platter and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
150 Minutes
Ready In: 
185 Minutes
Servings: 
8

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