Tag Archives: rabbit

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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Changing the way I think about some foods – Rabbit…

Living in France has opened my eyes to many things in terms of food – the most notable of which has been the versatility of rabbit. Growing up in England, the only rabbit that I had eaten was wild rabbit.  Wild rabbit tends to look like a red meat that has a lovely gamey taste.  In France the rabbit is different because they are reared for their meat much like chickens in the UK, subsequently their meat is white.

It is a dream of my parents to become self-sufficient (if any of you have ever read John Seymour’s book The Concise guide to Self-sufficiency – you will know that if you are successful the only thing you should ever need to buy is salt).  In terms of the production of fruit, vegetables, honey and meat my parents do pretty well.  I am not sure they will every go the whole hog and plant wheat/barley in order for us to have our own flour but the possibility is there should they wish.

One of their best producers is their rabbits.  We have three breeding rabbits, Hop, Skip and Jump who have a maximum of two broods during the winter and spring months.  In our experience the rabbits produce roughly 6-9 kittens (baby rabbits) each time, which means we get anywhere between, 24-36 rabbits each year for consumption.  This makes rabbit a very economical animal to rear, particularly when one rabbit can comfortably feed 5-6 people.

I am not going to pretend that the first time I was told that we were going to eat rabbit for supper I was a little sceptical.  This is because my first pet was a huge white rabbit, called Snowy (I know it was a very original name).  Once I got past the fact that I was not in fact eating Snowy but an animal that had been reared for eating and it not the type of animal you can pick up and cuddle, I was pleasantly surprised at how nice it tasted.   People often make a comparison between the taste of rabbit and chicken and it is probably the best way to describe the flavour.  The meat to all intents and purposes is fairly bland, but it absorbs flavour wonderfully which makes it very good to cook with.  I fully appreciate that rabbit is not for everyone, but I would definitely recommend everyone try it once.

Yesterday I had some friends around for supper.  When I asked them what meat they would like for supper they replied ‘rabbit’ because they don’t eat it that often and, when they do, it is wild.  I have had an idea about how I wanted to try cooking it for some time with apple, cider and mustard and this presented me with a perfect opportunity.  The meal does take quite a long time to make as initially you have to poach the rabbit very slowly in the oven.  However it is certainly worth the effort.

 

Rabbit in an apple, mustard and cider sauce

Ingredients:

Stage 1

  • 1 rabbit (whole)
  • 2 small onions (roughly chopped)
  • 2 garlic cloves (minced)
  • 2 carrots (peeled and roughly chopped)
  • 2 apples (cored and roughly chopped)
  • 1 – 1 ½ litres stock
  • 1 bay leave
  • 1 large sprig of thyme
  • 5-6 juniper berries
  • Oil (for cooking with)
Stage 2

  • rabbit meat (stripped off the bone from stage 1)
  • ½ – 1 pint stock (that is left over from stage 1)
  • 2 medium onions (sliced)
  • 2 garlic cloves (minced)
  • handful of plain flour
  • handful of lardons
  • 2 apples (peeled, cored and sliced)
  • 2 heaped tsp Dijon mustard
  • 250ml medium dry cider
  • seasoning
  • oil (for cooking with)

 

Steps:

Stage 1:

  1. Preheat oven to 150C fan.
  2. Place the onions, garlic and oil in a large casserole dish, cook on a low heat until the onions are soft.
  3. Add the herbs, apples, carrots and rabbit to the pan.
  4. Pour over the stock until the rabbit is about ¾ covered.
  5. Bring to the boil, cover with a lid and then place in the oven for 2 hrs.
  6. Remove for the oven and leave to cool.
  7. Once cool, strip the meat off the rabbit and place in a bowl and pass the stock and vegetables through a sieve into a measuring jug so they are both ready to be used in stage 2.

 

Stage 2:

  1.  Place the onions, garlic and oil in a large casserole dish, cook on a low heat until the onions are soft.
  2. Add the lardons and the flour, stir together well.
  3. Gradually add in the stock and mustard and allow it to thicken, stirring occasionally.
  4. Add half of the cider, the meat from the rabbit and apples.  Cover with a lid and leave to gently simmer for around 20-30 minutes.
  5. Add the remaining cider and cook for a further 5 minutes then taste and season as necessary before serving with green beans and mashed potatoes or roasted vegetables.