Rabbit Terrine Recipe




 Rabbit1 Large, skinned and cleaned onion
 Salt pork1 Pound
 Lean pork9 Ounce
 Allspice1 Pinch
 Crushed thyme1 Teaspoon
 Crushed bay leaf1 Teaspoon
 Pepper To Taste
 Parsley1 Bunch (100 gm)
 Olive oil2 Tablespoon
 Brandy1⁄2 Cup (8 tbs)
 Finely sliced salt pork6 Ounce
 Salt To Taste
 Heavy cream2 Tablespoon
 Garlic1 Clove (5 gm)

Nutrition Facts

Serving size

Calories 699 Calories from Fat 462

% Daily Value*

Total Fat 51 g79%

Saturated Fat 18 g90.2%

Trans Fat 0 g

Cholesterol 233.2 mg77.7%

Sodium 891 mg37.1%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.47 g1.9%

Sugars 0.1 g

Protein 49 g98.1%

Vitamin A 16.1% Vitamin C 20.5%

Calcium 4.9% Iron 40.9%

*Based on a 2000 Calorie diet


1 Bone the rabbit entirely (you can have it done by your butcher). Cut the flesh of the saddle and legs into long slices 1/2 inch thick. Put them into a bowl. Peel the onion and cut into thin slices. Dice the rest of the rabbit flesh and the lean pork and the salt pork into strips. Put everything into the bowl with the allspice, thyme, bay leaves, pepper, parsley, oil and brandy. Mix. Cover the bowl and leave to marinate for 12 hours in a cool place.
2 Put the fine slices of salt pork to soak for at least 30 minutes in a large bowl of water. Change the water 2 or 3 times.
3 Drain, the rabbit and pork Mixture and keep the marinade. Put the long thin Slices of flesh aside. Put the rest of the ingredients through the grinder or chop them. Weigh the mixture obtained. Measure 2 teaspoons of salt for each 1 lb. of mixture.
4 Put the mixture in a bowl with the salt, the egg, the cream and the marinade liquid. Peel and crush the garlic. Add it to the stuffing. Mix with a wooden spoon until smooth.
5 Drain the fine slices of salt pork and dry it on absorbent paper. Spread it and line the sides and base of a terrine. Cover the bottom with a layer of stuffing. Over it place a few long slices of rabbit. Put another layer of stuffing and so on until all the ingredients have been used, finishing with a layer of stuffing. Cover with another round of salt pork to enclose it. Preheat the oven to 400°F.
6 Cover the terrine. Put it in a shallow dish full of water. Cook in the oven for approximately 1 hour 30 minutes.
7 When the pate is cooked, uncover it. Over it place a small board with a weight on top and let it cool. Keep it in the refrigerator until served.
Tip: To find out if the pate is cooked, make sure that the fat that comes up to the surface is quite clear.