📝 About This Recipe
This elegant French classic marries the lean, delicate flavor of rabbit with the richness of fatty pork belly and the sweet complexity of Armagnac-soaked prunes. Traditionally served as a centerpiece for a 'Grand Buffet,' this terrine is a masterclass in texture, alternating between coarse-ground meats and silky, hand-cut lardoons. The addition of vibrant green pistachios provides a satisfying crunch and a beautiful visual contrast when sliced.
🥗 Ingredients
The Meats
- 800 grams Rabbit meat (boneless, half ground coarsely and half cut into 1cm strips)
- 400 grams Pork belly (skinless, finely ground)
- 200 grams Pork fat back (Lardo) (cut into small cubes)
- 12-15 slices Smoked streaky bacon (thinly sliced for lining the mold)
The Marinade & Aromatics
- 4 tablespoons Armagnac or Brandy
- 100 ml Dry white wine (such as Riesling or Sauvignon Blanc)
- 3 Shallots (finely minced and sautéed in butter)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 2 grams Pink curing salt (Prague Powder #1) (optional, for color retention)
- 18 grams Fine sea salt (precise measurement is key for charcuterie)
- 1 teaspoon Black pepper (freshly cracked)
Garnish & Texture
- 100 grams Dried prunes (pitted and halved)
- 50 grams Shelled pistachios (peeled if possible)
- 2-3 pieces Bay leaves (for the top)
👨🍳 Instructions
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1
In a large glass bowl, combine the ground rabbit, rabbit strips, ground pork belly, and diced pork fat. Add the Armagnac, white wine, minced shallots, thyme, salt, pepper, and curing salt. Mix thoroughly by hand until the liquid is absorbed.
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2
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, preferably 24. This allows the seasoning to penetrate the meat fibers and the proteins to bind.
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3
Preheat your oven to 150°C (300°F). Prepare a 1.5-liter terrine mold or loaf pan.
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4
Stretch the bacon slices slightly with the back of a knife and line the terrine mold, overlapping them slightly and leaving the ends hanging over the sides.
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5
Remove the meat mixture from the fridge. Fold in the halved prunes and whole pistachios, ensuring they are evenly distributed throughout the farce.
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6
Pack half of the meat mixture into the lined mold, pressing down firmly with a spatula to remove any air pockets.
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7
Layer the remaining mixture on top, mounding it slightly in the center. Fold the overhanging bacon slices over the top to seal the meat.
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8
Place the bay leaves on top and cover the mold with its lid or a double layer of aluminum foil.
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9
Place the terrine mold inside a deep roasting tin. Pour boiling water into the tin until it reaches halfway up the sides of the mold to create a bain-marie.
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10
Bake for approximately 75-90 minutes, or until the internal temperature reaches 70°C (158°F) when tested with a meat thermometer.
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11
Remove the mold from the water bath and let it cool for 30 minutes. Place a heavy weight (like a brick wrapped in foil or canned goods) on top of the terrine to compress it as it cools.
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12
Once at room temperature, refrigerate the weighted terrine for at least 24 hours before slicing. This 'setting' period is essential for the flavor to mature and the texture to firm up.
💡 Chef's Tips
Use a digital thermometer to avoid overcooking; rabbit is lean and can become dry if it exceeds 72°C. Always weigh your salt precisely (roughly 1.5% to 2% of total meat weight) for the best cure and flavor. If you don't have a meat grinder, ask your butcher to grind the pork belly and rabbit for you on a coarse setting. To easily unmold, dip the bottom of the terrine mold in hot water for 30 seconds before inverting onto a board. For a cleaner slice, use a very sharp knife dipped in hot water between each cut.
🍽️ Serving Suggestions
Serve thick slices with a side of tart Cornichons and pickled pearl onions. A dollop of Dijon mustard or a sweet Onion Jam complements the gamey notes of the rabbit. Pair with a crusty sourdough baguette or toasted brioche for a luxurious texture contrast. Enjoy with a glass of chilled Beaujolais or a crisp, dry Chenin Blanc. A light salad of frisée with a lemon vinaigrette helps cut through the richness of the pork fat.