Terrine of Wild Rabbit & Pistachios

Name: Terrine of Wild Rabbit & Pistachios
Yield: Serves 12
Cuisine: French
Ingredients: Onion-ginger compote, horseradish mustard, or tart beets; 3½ tablespoons (50 ml) cognac; 14 ounces (400 g) bacon (or more if not using caul fat); 14 ounces (400 g) chicken livers; 3 dried bay leaves; 4 small cloves garlic, minced; 3½ tablespoons (50 ml) dry sherry; 1 wild rabbit, deboned (14 to 18 ounces/400 to 500 g meat) (available throughout most of the year—you can also buy farm raised, but wild rabbit has a little more flavor); 1 tablespoon juniper berries; A pinch of Freshly grated nutmeg; 1¼ teaspoons regular (kosher) salt; ⅔ cup (75 g) shelled pistachios; A knob of butter for greasing the baking pans; A piece of pork caul fat (crépinette) or an additional 11 ounces (300 g) bacon, cut into thin strips; 2 eggs, beaten; A pinch of freshly ground black pepper; 2 teaspoons fresh thyme; Heaping ½ teaspoon (3 g) curing salt

Preparation info

Serves
12

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

1 wild rabbit, deboned (14 to 18 ounces/400 to 500 g meat) (available throughout most of the ye

Europe
France
Starter
Mediterranean

Method

A terrine is a pâté that is made in a . . . wait for it: terrine, a ceramic dish that conducts heat evenly. Traditionally a pâté is baked in a dough crust. In French the word pâte means “dough,” but these days the official names have become somewhat mixed up. In France a pâté baked in a crust is now referred to as a pâté en croûte, which you could argue is in fact redundant. But b