Rabbit Terrine Recipe
Studded with pistachio and apricot served with mustard and pickles
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Ingredients
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Terrine Ingredients
Method
Terrine Preparation
- 1
Prepare the Meat Mixture
In a large bowl, combine the rabbit meat, pork fatback, shallots, garlic, thyme, salt, and black pepper. Mix well.
- 2
Add Flavorings
Stir in the chopped dried apricots, pistachios, and cognac into the meat mixture until evenly distributed.
- 3
Incorporate Eggs
Add the eggs to the mixture and combine thoroughly until the mixture is cohesive.
- 4
Prepare the Terrine Mold
Preheat your oven to 160°C (320°F). Line a terrine mold or loaf pan with parchment paper, leaving some overhang for easy removal.
- 5
Fill the Mold
Spoon the meat mixture into the prepared mold, pressing down firmly to eliminate air pockets.
- 6
Bake the Terrine
Cover the mold with foil and place it in a larger baking dish filled with hot water (water bath). Bake in the preheated oven for about 1.5 hours, or until the internal temperature reaches 70°C (160°F).
- 7
Cool and Chill
Remove the terrine from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight.
- 8
