📝 About This Recipe
Transport your senses to the rolling hills of the French countryside with this elegant, rustic Rabbit Terrine. This classic charcuterie centerpiece balances the lean, delicate flavor of rabbit with rich pork fatback and a sophisticated splash of Cognac. Slow-cooked in a water bath to ensure a buttery, spreadable texture, it is a testament to the timeless art of French preservation and flavor layering.
🥗 Ingredients
The Meats
- 500 grams Rabbit meat (boneless, cut into 1cm cubes)
- 300 grams Pork shoulder (ground once through a medium die)
- 200 grams Pork fatback (finely ground)
- 200 grams Smoked streaky bacon (thinly sliced for lining the terrine)
The Marinade & Seasoning
- 3 tablespoons Cognac or Brandy (high quality)
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 2 pieces Shallots (very finely minced)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 2 cloves Garlic (mashed into a paste)
- 18 grams Kosher salt (or about 1.5 tablespoons)
- 2.5 grams Pink curing salt (Prague Powder #1) (optional, for color retention)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Allspice (ground)
The Binding Agents
- 1 large Egg (beaten)
- 2 tablespoons Heavy cream (chilled)
- 50 grams Pistachios (shelled and peeled for texture)
👨🍳 Instructions
-
1
In a large glass bowl, combine the cubed rabbit meat, ground pork, and ground fatback. Add the Cognac, white wine, minced shallots, garlic, thyme, salt, curing salt, pepper, and allspice.
-
2
Mix the meat and seasonings thoroughly with your hands until well incorporated. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, to allow the flavors to develop.
-
3
Preheat your oven to 150°C (300°F). Prepare a large roasting pan that can act as a water bath (bain-marie) for your terrine mold.
-
4
Remove the meat mixture from the fridge. Stir in the beaten egg, heavy cream, and whole pistachios. Mix vigorously for 2-3 minutes; the mixture should become slightly tacky and emulsified.
-
5
Line a 1-liter terrine mold or loaf pan with the bacon slices, overlapping them slightly and letting the ends hang over the sides of the dish.
-
6
Pack the meat mixture into the mold, pressing down firmly to ensure there are no air pockets. Smooth the top with a spatula.
-
7
Fold the overhanging bacon slices back over the top of the meat. Place a couple of bay leaves or a sprig of thyme on top for decoration.
-
8
Cover the mold tightly with a lid or a double layer of aluminum foil. Place the mold into the roasting pan.
-
9
Fill the roasting pan with boiling water until it reaches halfway up the sides of the terrine mold.
-
10
Bake in the center of the oven for 90 to 105 minutes. The terrine is done when an instant-read thermometer inserted into the center reaches 68-70°C (155-160°F).
-
11
Remove from the oven and the water bath. Let it cool at room temperature for 1 hour. Place a weighted object (like a brick wrapped in foil or heavy cans) on top of the terrine to compress it as it cools further.
-
12
Refrigerate for at least 48 hours before serving. This 'resting' period is crucial for the texture to set and the flavors to fully mature.
💡 Chef's Tips
Always keep your meat and equipment as cold as possible during the mixing phase to prevent the fat from breaking. If you don't have a meat grinder, ask your butcher to grind the pork and fatback together for you. To check the seasoning before cooking the whole loaf, fry a small teaspoon of the mixture in a pan, taste it, and adjust the salt if necessary. Don't skip the weighting process; it creates the dense, professional sliceable texture characteristic of a great terrine. If you cannot find rabbit, this recipe works beautifully with chicken thighs or pheasant as a substitute.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp, crunchy cornichons to cut through the richness. Accompany with a toasted, crusty sourdough baguette or rustic walnut bread. A dollop of Dijon mustard or a sweet onion marmalade provides a perfect flavor contrast. Pair with a chilled glass of Beaujolais or a crisp, dry Chenin Blanc. Include a small side salad of bitter greens like frisée tossed in a light vinaigrette.