Name: Rabbit terrine with prunes and marc de bourgogne
Yield: Serves 10-12
Ingredients: 1 tablespoon marc de bourgogne; coarse sea salt to finish; 12 Agen prunes, stoned and rehydrated in tea if not ready-to-eat; 2 pig’s trotters or 5 leaves of gelatine; salt and freshly ground black pepper; 3 carrots, peeled; walnut oil; 4-5 celery sticks, trimmed and halved; 1 small plump rabbit; 1 onion, peeled and halved; 6 black peppercorns, coarsely crushed; 2 garlic cloves, peeled; a few sprigs of fresh thyme; 1 bay leaf

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

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.

Ingredients

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

Method

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

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Ingredients

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