Rabbit and Pork Terrine

Last week I went into a local store (Quercy Frais) to buy some pork to make a terrine.  On asking the advice of the butcher, I was informed that if I wanted meat for a pâté I should wait until Thursday when they held their weekly pâté promotion for seasoned pâté meat at 3€ / kg.  Thinking this was a great deal we decided to go for it.  So, on Wednesday we placed an order for the number of kilos we were after (15kg) and went back in to collect it on Thursday.  What we got is a combination of pork meat, pork liver and pig fat that had been seasoned and coarsely ground.

Please note when I set out to make my terrine I was looking to buy 1kg at most.  However, after much discussion at home we decided to make up a variety of different pâtés in various quantities.  I think in total we have around forty 400g pots which are now stashed away in the larder ready to be opened when they are needed.  Despite our forward thinking and marking each of the pots with a marker pen before they were placed into a huge vat, the pen markings came off the pots during the cooking process – so now it is a case of a lucky dip when selecting our pâtés…

Over the course of the next week or so I will blog all of the pâté recipes.  First up is a Rabbit and Pork Terrine,  I made it by first poaching the rabbit simply because I find it easier to get the meat off the bone after cooking.  I then added a selection of spices, fruit and vegetables that complimented both of the meats very well.  By wrapping the terrine in streaky bacon it held its shape making it far easier to cut into slices.

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Rabbit and Pork Terrine

Ingredients:

Poaching the rabbit:

  • 1 large rabbit
  • 2 onions (cut into quarters)
  • 2-3 carrots (cut into chunks)
  • 2-3 garlic cloves (keep in their skins)
  • 1 tbsp juniper berries
  • 1 – 2 litres chicken stock (enough to cover the rabbit)
  • seasoning

For the terrine:

  • 800g poached rabbit meat (removed from the bone)
  • 800g pork meat for pâté (alternatively use a combination of pork belly, pork shoulder and pig liver and season well)
  • 2 onions (diced)
  • 1 tbsp juniper berries (crushed)
  • ¼ tsp allspice (crushed)
  • ½ tsp mustard seeds
  • 2 garlic cloves (from the poaching pot squeezed out of their skins)
  • 400g apricots (roughly chopped)
  • 2 eggs
  • 15-18 thinly sliced rashers of streaky bacon
  • 3 bay leaves (for decoration)
  • 1 tsp peppercorns (for decoration)
  • butter (for greasing)

Steps:

Step 1 – Prepare your rabbit:

1.  Preheat oven to 160C fan.

2.  Place the rabbit, onions, carrots, garlic, juniper berries and seasoning in a casserole dish (with a lid) pour over the stock until the meat is covered.

3.  Cover and place in the oven and cook for 2 hours.

4.  Once cooked remove from the oven and allow to cool.

5.  Strip the meat from the bones of the rabbit and cut up roughly.  (Keep the stock to make a soup later in the week).

 

Step 2 – Prepare your terrine

1.  Combine the rabbit meat, spices, onions, garlic, apricots and eggs in a bowl.

2.  Add the pork meat and mix well.

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3.  Prepare your terrine dish by greasing with butter and then lining the sides with the streaky bacon.

4.  Pack the rabbit and pork meat into the terrine dish pressing down firmly.

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5.  Wrap in the bacon, place the bay leaves and peppercorns on top with a final knob of butter.  Cover with the lid.

6.  Place in a roasting tin that has been half filled with boiling water.

7.  Place in an oven at 160C fan for 1 ½ hours.

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8.  Remove from oven and allow to cool completely before placing in the fridge for at least 24 hours.

9.  To serve, remove the terrine from the dish by warming in a little hot water for a few minutes, run a knife around the edges and then tip out onto a plate.

10.  Serve with, some French bread and gherkins and/or chutney and/or red onion and port marmalade.

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2 thoughts on “Rabbit and Pork Terrine

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