Name: Rabbit Terrine (Terrine de Lapin)
Cuisine: French
Ingredients: Seasonings: 1 teaspoon mixed herbs (same as marinade), 3 heads of cloves, allspice, and a suspicion of nutmeg, all ground to a powder, freshly ground pepper to taste, a pinch of cayenne, salt; Rinds from fat pork and ham; Melted lard (optional); 2 eggs; The rabbit’s bones, neck, and head (split); 1 rabbit, approximately 3½ pounds, skinned and cleaned; Imported bay leaves; The rabbit’s heart, liver, and lungs, finely chopped; Thyme, bay leaf, salt, branch celery, parsley; 7 ounces lean raw ham (prosciutto type), finely chopped; 1 quart water; 1 carrot, sliced or chopped coarsely; 1 onion, finely sliced or coarsely chopped; About 8 ounces thin sheets of fresh fat pork; 2 ounces shelled, unroasted pistachio nuts; 1 healthy pinch finely crumbled mixed herbs (thyme, oregano, savory); 1 tablespoon olive oil; Bay leaf; Salt, pepper; 2 ounces stale bread, crusts removed, crumbled; 1 large clove garlic; 10 ounces firm fresh fatback, cut into tiny cubes; ⅓ cup dry white wine; ⅓ cup Cognac; 7 ounces lean veal (all fat and nervous tissue removed), chopped; The remaining rabbit flesh—about 14 ounces (the flesh from the saddle and the tender white meat from the hind legs removed), finely chopped

Preparation info

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Any small game, furred or feathered, may replace the rabbit in this recipe—with glorious results. The ham, although still welcomed by wild rabbit, pheasant, partridge, or wild duck, no longer plays an essential supporting role in relation to those flavors, all more distinctive than that of domesticated rabbit, and it could be replaced by a supplement of pork, veal, or the primary element. Rabbits have large livers; terrines made of game birds or duck need the addition of a couple of chicken