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Home Orange Sauceroast Duck With Maple Syrup

Rabbit Terrine Recipe

Ingredients

How to make it

  • Scrape all the rabbit meat from the bones and discard the carcass. You'll be surprised how much meat there is on a rabbit!
  • Reserve the prettiest pieces of meat - about 1 cup or so, and mince the rest of the meat with shallots in a processor
  • Work in the eggs and cream
  • Add salt, pepper, parsley, nutmeg, pistachios and cranberries
  • Mix very well, resulting in fluffy, light, pink in color farce
  • -
  • Line the baking dish with bacon slices, allowing them overhang over the edges of the dish about half way. Overlap the bacon slices if necessary, leaving no spaces between them.
  • Spoon half of the farce into the baking dish
  • Lay the pretty meat pieces on top
  • Spoon the remaining farce into the baking dish
  • Cover the meat with overhanding parts of bacon, arranging them in a pattern, if desire
  • -
  • Cover the baking dish with foil snuggly
  • Bake in 400F oven for 2 hours, placing a pan filled with water underneath the baking dish.
  • -
  • Sprinkle gelatin over 1/2 cup non-warm stock
  • Warm up the rest of the stock (boiling is ok)
  • Pour the warm stock into the cold stock and mix for a few minutes until gelatin dissolves.
  • Slowly pour the stock over your baked rabbit to soak it in, until stock is level with meat.
  • -
  • Let cool and refrigerate until gelatin is firm.
  • Slice and serve cold
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Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    I love rabbit, I live in an Italian community and is easily available. Will try this! It has such a tender meat and the bacon will make it rich and tasty! Great recipe!
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  • dandelion 16 years ago
    THX for the new pics. Now I know I have to try this one. :)
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  • dandelion 16 years ago
    Ooohh I really want to try this. I don't know where to get a rabbit though. Here in the states we just don't raise them for food. I know that the rest of the world does. I ate something similar to this in Northern Germany. It was delicious. Are those rashers rather that bacon on the terrine? They look more meaty that bacon. THX
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The Cook

crainny Prattville, AL

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