Rabbit with Mustard Terrine

Name: Rabbit with Mustard Terrine
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 1¼ pounds (650 g) whole pork belly or 14 ounces (400 g) minced pork belly; 1¼ pounds (650 g) whole pork belly or 14 ounces (400 g) minced pork belly; 2¼ pounds (1 kg) rabbit legs; 3 teaspoons salt; 4 pinches freshly ground pepper; 1 large egg; ¼ cup (60 g) heavy cream; 3 tablespoons brown or Dijon mustard; 3 tablespoons brown or Dijon mustard

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1¼ pounds (650 g) whole pork belly or 14 ounces (400

Europe
France
Starter
Gluten-free

Method

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approximately ¼-inch (7mm) pieces (see Workshop).

Debone the rabbit legs and cut into ½-inch (1½ cm) cubes (see Workshop)