Terrine de lapin

Name: Terrine de lapin (Rabbit Terrine)
Cuisine: France
Ingredients: Pinch of dried mixed Provençal herbs; Salt and pepper; Thin slices bacon; 1¾ lb (875 g) belly of pork, minced; Bayleaves; 2 shallots, finely chopped; 1 onion, chopped; Salt and pepper; 2 lb (1 kg) rabbit meat; White wine; 1 calf’s foot; 1 sprig thyme

Rabbit Terrine

Preparation info

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Here is the rabbit dish I was talking about in the introduction to this section.

Ingredients

2 lb (1 kg) rabbit meat
White wine
1 calf’s foot<

Europe
France
Main course
Gluten-free
Mediterranean

Method

Remove the bones from the rabbit and reserve. Cut the meat into cubes and marinate for at least 2 hours in white wine.

In the meantime, prepare a stock with the calf’s foot, rabbit bones, thyme, 1 bayleaf, shallots, onion and 2 pints (1 litre) water. Season with salt and pepper and leave to simmer and reduce until you have a cup or two of really strong stock.

Mince the rabbit me