Rabbit Terrine with Onion Marmalade

Name: Rabbit Terrine with Onion Marmalade
Prep time: 35 min
Cook time: 12 h
Total time: 22 h 35 min
Yield: Serves 12–14
Ingredients: 1 thyme sprig; 2 tbsp white balsamic vinegar; 500 ml/17 fl oz/2 cups dry white wine; 200 ml/7 fl oz/scant 1 cup cider vinegar; 175 g/6 oz/heaped ¾ cup caster (superfine) sugar; 1 kg/2 lb 4 oz large white onions, cut in half and thinly sliced; 2 tbsp olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tsp roughly chopped flat-leaf parsley leaves; 6 rabbit fillets, about 300 g/10½ oz total weight; 8 spring onions (scallions); 12 silverskin baby onions, peeled and cut in half; 4 thyme sprigs; 16 small rabbit legs, about 3kg/6lb 8oz total weight; 2 tbsp olive oil, plus extra for brushing

Preparation info

Serves
12–14

Difficulty
Medium
Ready in
23 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Ingredients

16 small rabbit legs, about 3kg/6lb 8oz total weight
2 tbsp olive oil, plus extra for brushing
4

Starter
Gluten-free

Method

Preheat the oven to 70°C/150°F/gas ¼. Put the rabbit legs on a baking sheet, season with salt and pepper, drizzle with the oil, then scatter over the thyme and cove