Prosciutto-wrapped Rabbit Terrine Recipe

Prepare meat

Trim any silver skin from the rabbit and pork fatback. Cut rabbit into 2–3 cm pieces. Chill meat briefly so it is cold but not frozen (this helps for a clean grind).

Mince or grind

Pass the chilled rabbit and the diced fatback through a coarse grinder plate or mince very finely with a sharp knife for a rustic terrine texture. Combine in a large bowl.

Sauté aromatics

In a small skillet over medium heat, add 1 teaspoon neutral oil and sauté the minced shallots and garlic until translucent and fragrant, 2–3 minutes. Cool slightly and add to the meat mixture.

Bind and season

To the bowl with meat add the beaten egg, heavy cream, cognac, chopped thyme, chopped parsley, salt, pepper and ground allspice. Mix thoroughly by hand or with a spoon until the mixture becomes sticky and well combined (3–4 minutes). Chill mixture 15–20 minutes to firm slightly if it feels too soft.

Prepare terrine mold

Preheat oven to 150°C (300°F). Butter a 1.5–2 kg (about 3–4 pint) terrine mold or loaf pan. Line the mold lengthwise with overlapping prosciutto slices so that they hang over the edges by an inch—these will wrap over the top later. If using bay leaves, place them flat on the bottom where visible.

Fill in layers

Pack about one-third of the rabbit mixture into the lined mold and press down firmly to remove large air pockets. Add another thin layer of prosciutto if you like visible streaks, then add the remaining meat in two more additions, pressing each layer down firmly with a spatula or spoon. Leave about 1–1.5 cm space at top for cooking liquid.

Wrap and cover

Fold the overhanging prosciutto over the top to cover the meat. Cover the terrine tightly with a sheet of buttered parchment or cheesecloth. Place the terrine lid or a piece of foil on top.

Prepare braising liquid

Combine the stock and white wine in a small saucepan and bring to a simmer. If using gelatin sheet, soak it in cold water until soft, squeeze out excess water and stir into the hot liquid until dissolved. If using powdered gelatin, bloom in 30 ml cold water for 5 minutes then stir into the hot liquid until dissolved. Remove from heat and let cool slightly (still warm but not hot).

Bain-marie and bake

Place the covered terrine mold into a roasting pan. Pour the warm braising liquid into the roasting pan until it reaches halfway up the sides of the terrine mold (not into the terrine). Carefully transfer to the preheated oven and bake at 150°C (300°F) for 60–75 minutes, or until the internal temperature of the terrine reaches 68–70°C (155–158°F).

Press and cool

Remove the terrine from the oven and very carefully lift it out of the water bath. Pour any fat and cooking juices from the mold into a separate container and skim fat if desired. While still warm, place a piece of parchment directly on the terrine surface, then weigh the terrine by placing a flat board and a heavy can or a terrine press on top to apply gentle, even pressure. Refrigerate with the weight on for at least 12 hours (overnight) to compact and fully set. Reserve any clarified cooking juices — once cooled they can be poured back in around the edges for extra flavor before final chill.

Unmold and slice

Remove weight and unwrap terrine. Run a thin-bladed knife dipped in hot water around the inside of the mold to loosen. Invert onto a cutting board or unmold right-side-up and slice with a sharp serrated or chef's knife into 1–1.5 cm slices. Wipe the knife between cuts for clean slices.

Plate

Arrange slices on a platter with cornichons and grainy mustard alongside. Sprinkle a light pinch of sea salt and freshly ground black pepper over slices and garnish with chopped fresh herbs. Serve chilled or at cool room temperature.

Storage

Store the terrine tightly wrapped in the refrigerator for up to 5 days. Leftover juices can be poured back over slices to keep them moist when serving.