Rabbit Terrine

Name: Rabbit Terrine
Ingredients: 1 small rabbit with its liver and heart, boned to give about 225 g/8 oz meat; 250 g/9 oz skinless belly pork; 110 g/4 oz pork back fat; 4 rindless streaky bacon rashers; 75 g/3 oz pork fillet; 2 garlic cloves, peeled and finely chopped; 1 onion, peeled and finely chopped; 1 egg; 50 g/2 oz butter; ½ small wine glass of Cognac; salt and pepper; 1 heaped tsp herbes de Provence; 2 tbsp fresh breadcrumbs; salt and pepper

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                   

Ingredients

               


Main course

Method

                                                    