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Terrine de Lapin de Madame Milbert
Madame Milbert’s rabbit terrine
Preparation info
- Serves
10–12
- Difficulty
Medium
- Ready in
35 min
Appears in
By Anne Willan
Published 1987
Fifty yards from my kitchen, Madame Milbert’s rabbits are munching away in the barn. Bred by the dozen in brown or white, dark or blue-eyed, flop-eared or perky, they must reconfirm Mendel’s laws of heredity several times a year. On our family table they need to be disguised, hence the popularity of this terrine.
Ingredients
Method
With a sharp-pointed knife, cut the meat from the legs of the rabbit, discarding the sinews. Cut the saddle meat from the backbone, keeping it in two pieces and then remove the fillets from under the ribs.
Finely chop one slice of bacon and fry it until the fat runs. Slice the saddle meat and fillets in thick strips, and