Terrine of Rabbit

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • half a rabbit
  • 1 onion
  • tablespoon brandy
  • 2 oz.


Cook the rabbit gently in water with the onion until tender. Remove all the flesh and mince finely. Mince the uncooked bacon and mix with the rabbit. Stir in a pinch of sage and thyme, chopped very finely – just a pinch. Add the brandy, mixing well. Put 2 rashers of bacon over the bottom and up the sides of a small earthenware casserole. Press the mixture well on to these and down into casserol