Name: Rabbit & pickled walnut terrine
Yield: Serves 6
Cuisine: French
Ingredients: 2 garlic cloves, finely chopped; 2 young rabbits (or 1 large adult rabbit if young ones are not available), liver, kidneys and heart reserved if possible, or 6 rabbit portions; 1 medium onion, finely chopped; 50 g butter, softened, plus extra for greasing; 150 g very fatty pork belly (weight once rind has been removed), roughly chopped; a grating of nutmeg; flaked sea salt and black pepper; 3 tablespoons medium sherry; 8 large sage leaves, finely shredded; hot buttered toast, to serve; 3 tablespoons finely chopped curly-leaf parsley; 10 pickled walnuts, well drained (you may need more), sliced into coins; 300 g rindless unsmoked streaky bacon rashers

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Terrines are handy to have around for those moments when distraction can only be overcome with buttered toast and a snoop into the fridge.

If you feel skint, wild rabbit is pocket-friendly. Small, young rabbits - the best ones to eat - are born through most of the year, but you will not find them at the butchers. Should you find them elsewhere, it might interest you to know that the correct term for baby or bunny rabbits is ‘kittens’, although I imagine ‘Kitten and Pickled Walnut Te