Rabbit terrine with prunes and marc de bourgogne


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

You could garnish each serving of this terrine with a little green salad tossed with some walnuts.


  • 1 small plump rabbit
  • 2 pig’s trotters or 5 leaves of gelatine


Put the rabbit in a pot with the pig’s trotters, if using, the vegetables, garlic, peppercorns and herbs. Cover generously with water. Put a sheet of greaseproof paper over the top of the pot and then the lid to make a good seal. Bring to the boil, then reduce the heat and simmer for 40-45 minutes or until the rabbit is cooked through and tender.

Remove the rabbit to a tray, cover with