📝 About This Recipe
A cornerstone of French charcuterie, this Rabbit Terrine is a sophisticated celebration of rustic country flavors and refined technique. Tender rabbit meat is marinated in aromatic Armagnac and layered with rich pork fatback, toasted pistachios, and warm spices to create a mosaic of textures. Perfectly chilled and pressed, it offers a savory, melt-in-the-mouth experience that captures the essence of a traditional Parisian bistro.
🥗 Ingredients
The Meats
- 700 grams Rabbit meat (boneless, half cut into 1cm cubes, half ground)
- 400 grams Pork shoulder (ground)
- 250 grams Pork fatback (finely ground)
- 200 grams Thinly sliced pancetta or barde (to line the terrine mold)
The Marinade and Aromatics
- 4 tablespoons Armagnac or Brandy (high quality)
- 3 pieces Shallots (finely minced)
- 1 tablespoon Fresh thyme (leaves stripped and chopped)
- 2 pieces Garlic cloves (minced into a paste)
- 1 teaspoon Quatre Épices (French four-spice blend)
- 18 grams Sea salt (precise weight is key for curing)
- 1 teaspoon Black pepper (freshly cracked)
The Binding and Texture
- 50 grams Shelled pistachios (toasted and left whole)
- 1 piece Large egg (lightly beaten)
- 3 tablespoons Heavy cream (chilled)
- 3 pieces Bay leaves (for garnish)
👨🍳 Instructions
-
1
In a large glass bowl, combine the cubed rabbit meat with the Armagnac, minced shallots, thyme, garlic, salt, pepper, and Quatre Épices. Toss thoroughly, cover with plastic wrap, and refrigerate for at least 12-24 hours to develop the deep flavors.
-
2
Once marinated, add the ground rabbit, ground pork shoulder, and ground fatback to the bowl. Mix in the beaten egg and heavy cream. Use your hands to mix until the farce (filling) becomes slightly tacky and well-emulsified.
-
3
Fold in the toasted pistachios gently so they remain whole; these will provide beautiful green jewels of color when the terrine is sliced.
-
4
Preheat your oven to 150°C (300°F). Line a 1.5-liter terrine mold or loaf pan with the thin slices of pancetta, overlapping them slightly and leaving enough overhang to fold over the top later.
-
5
Pack the meat mixture into the lined mold, pressing down firmly to remove any air pockets. Smooth the top with a spatula.
-
6
Fold the overhanging pancetta over the meat and place the bay leaves on top for decoration and aroma.
-
7
Cover the mold tightly with its lid or a double layer of aluminum foil. Place the mold into a larger roasting pan.
-
8
Create a bain-marie (water bath) by pouring boiling water into the roasting pan until it reaches halfway up the sides of the terrine mold.
-
9
Bake for approximately 1 hour and 45 minutes. The internal temperature should reach 68-70°C (155-160°F) when checked with a meat thermometer.
-
10
Remove the mold from the water bath. Let it cool at room temperature for 1 hour. Place a piece of cardboard cut to fit the inside of the mold over the top, and weigh it down with heavy cans or a brick to compress the terrine.
-
11
Refrigerate the weighted terrine for at least 24 hours. This compression is vital for the classic dense texture and clean slicing.
-
12
To serve, run a thin knife around the edges and dip the bottom of the mold briefly in hot water to loosen. Invert onto a cutting board, slice into thick rounds, and serve chilled.
💡 Chef's Tips
Always use a high fat-to-meat ratio; rabbit is very lean, so the pork fatback is essential to prevent a dry terrine. To check the seasoning before baking, fry a tiny nugget of the meat mixture in a pan, taste it, and adjust the salt if necessary. Don't skip the pressing step; it forces out excess air and binds the fats and proteins for a professional finish. If you can't find Quatre Épices, make your own by blending ground pepper, cloves, nutmeg, and ginger. Ensure all meat and equipment are kept very cold during the mixing process to maintain a proper emulsion.
🍽️ Serving Suggestions
Serve with a side of sharp Cornichons and a dollop of grainy Dijon mustard to cut through the richness. Pair with a crusty, toasted sourdough baguette or traditional French pain de campagne. Accompany with a glass of chilled Beaujolais or a crisp, dry Alsatian Riesling. A simple side salad of frisée with a light shallot vinaigrette balances the dish beautifully. Add a spoonful of onion marmalade or fig jam for a sweet-and-savory contrast.