Rabbit Terrine

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

Terrine de Lapin

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

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method