A Guide To Eating Rabbit Terrine: Techniques And Tips

Rabbit terrine is a French dish that is often thought of as difficult to prepare and cook, but it is actually quite simple. A typical terrine takes two to three days from start to finish to complete. It is made by mincing, grinding, or pureeing meats with spices, fat, and salt. The meat is then left to marinate for a day or more in the refrigerator under a weight, which pushes out excess water and collagen and allows the flavours to infuse. It is then cooked in a water bath until the meat is cooked through and cooled. Once cooled, the meat and collagen solidify, allowing you to slice the loaf for serving. Rabbit terrine is best served cold with fresh buttered sourdough and a woodland preserve, such as rowan jelly or lingonberry jam.

How to prepare rabbit meat for a terrine

Preparing rabbit meat for a terrine is a simple process, but it takes time and patience. Here is a step-by-step guide on how to prepare rabbit meat for a delicious and impressive terrine:

Step 1: Sourcing and Butching the Rabbit

The first step is to source and butcher the rabbit. You can ask your butcher to remove the meat from the rabbit, or you can do it yourself. If you are butchering the rabbit yourself, start by removing the hind leg joints, followed by the front legs. Strip the meat from the bones and set it aside in a bowl. Once you are left with the torso, use your chef knife to slice through the base of the rib cage and neck, pushing down and away from you to split the sternum and rib cage. Finally, slice down either side of the spine and gently clean the meat from the bones.

Step 2: Marinating the Meat

Once you have prepared the rabbit meat, it's time to start creating your terrine. Begin by marinating the rabbit meat in a mixture of spices, herbs, and other flavourings. This could include ingredients such as garlic, shallots, thyme, rosemary, and white wine. Place the meat in a bowl, cover it with the marinade, and leave it to refrigerate for at least 2 hours or overnight. This allows the flavours to infuse into the meat.

Step 3: Preparing the Terrine Mixture

While the rabbit meat is marinating, you can prepare the other ingredients that will go into your terrine. This may include chopping and sautéing onions, shallots, and herbs, as well as preparing any additional meats such as pork belly or chicken livers. You can also line your terrine mould or loaf tin with bacon or fatback, draping it over the sides.

Step 4: Mixing and Layering the Terrine

After the rabbit meat has finished marinating, remove it from the refrigerator and finely chop it or use a mincer to create a rough mince. Combine the marinated rabbit meat with the other prepared ingredients, using your hands to mix everything together thoroughly.

Now it's time to layer your terrine. Start by spooning one-third of the rabbit mixture into your prepared terrine mould or loaf tin. If using rabbit loins, lay half of them lengthwise on top of the meat. Repeat these layers, ending with a layer of meat. Tap the bottom of the terrine against a wooden surface a few times to settle its contents.

Step 5: Cooking the Terrine

Before cooking, cover the top of the terrine with overlapping bacon rashers or fatback slices, folding over any overhanging pieces. You can also add bay leaves and thyme on top. Cover the terrine with foil and place it in a roasting pan or baking dish. Add enough boiling water to the pan to come about halfway up the sides of the terrine.

Place the terrine in an oven preheated to around 160°C for 1¼ to 2 hours, or until the terrine is cooked through. You can check if it's cooked by inserting a skewer into the centre – it should come out feeling too hot to touch comfortably.

Step 6: Cooling and Refrigerating the Terrine

Once the terrine is cooked, remove it from the oven and carefully lift it out of the roasting pan. Allow the terrine to cool completely before chilling it in the refrigerator. It is recommended to weight down the terrine during this process to help compress the ingredients together. The terrine should be chilled for at least one day before serving, and it will keep for 2-3 days covered in the refrigerator.

How to cook rabbit terrine

Rabbit terrine is a special occasion dish that will take a while to make but is well worth the effort. Here is a guide on how to cook rabbit terrine, with some recipe variations included.

Ingredients

• 1 rabbit (or 2-3lb whole rabbits)
• 1 cup dry white wine
• 3-4 shallots, finely chopped
• 2 garlic cloves, crushed
• Fresh thyme
• Salt and pepper
• 12 oz. cold fresh fatback, sliced into thin sheets
• 3/4-500g boneless pork belly, finely chopped
• 200g fatty bacon, finely chopped
• 1 juniper berry, ground
• 1/4 tsp dried savory
• 50g shelled pistachio nuts, roughly chopped
• 1 medium free-range egg, beaten
• Grated zest of 1 lemon
• 1/2 tsp freshly grated nutmeg
• 175-200g thinly sliced pancetta or rindless streaky bacon rashers
• Butter
• Vegetable oil
• Cornichons, to serve

Method

Firstly, remove the meat from the rabbit, keeping the loins intact and separate from the other meat. Set the bones aside.

Add the loins, white wine, and shallots to a bowl, season with salt and pepper, cover, and refrigerate for 4 hours or overnight.

To make a stock, add the bones to a pot with water, onions, a bay leaf, thyme, and salt and pepper. Bring to a boil, then reduce the heat and simmer for about 2.5 hours. Strain the stock, discarding the solids, then boil the liquid until it is reduced to about 1/2 a cup. Set aside to cool.

Finely chop the reserved meat and transfer to a large bowl. Line the bottom and sides of a 4-5 cup terrine with fatback, draping it over the sides, and cut the rest into cubes. Add the fatback cubes, pork belly, egg, juniper, savory, and stock to the bowl, and season with salt and pepper. Use your hands to mix the ingredients together.

Preheat the oven to 350°F. Drain and discard the marinade from the rabbit loins. Spoon one-third of the rabbit mixture into the prepared terrine. Lay half the loins on top, then repeat the layers, ending with meat. Tap the bottom of the terrine against a wooden surface to settle the contents. Fold over the overhanging fatback, and layer the remaining fatback slices on top, wrapping the mixture completely. Cover with foil.

Place the terrine in a roasting pan and add enough boiling water to come two-thirds of the way up the sides. Bake until the internal temperature reaches 160°F, which should take 1.5-2 hours.

Remove from the oven and pour off the water. Cover the terrine with plastic wrap, then place a piece of heavy cardboard, cut to fit, inside. Weight it down with cans and refrigerate for 1-3 days before serving.

Variations

You can vary the recipe by adding ingredients such as ginger, green olives, allspice, brandy, or peppercorns. You can also serve the terrine with dressed green salad, French bread, cornichons, toast, or chutney.

How to serve rabbit terrine

Rabbit terrine is a classical French dish that is often served as a starter or light lunch. It is best served cold, after being left to cool to room temperature and then chilled in the refrigerator for at least a day, and ideally two days or more, to allow the flavours to infuse.

To serve rabbit terrine, cut it into slices and leave it for 10 minutes so that it loses its chill. It is best eaten within two days, as without preservatives, the meat will turn greyer.

Rabbit terrine is often served with toast, cornichons, and buttered sourdough or rye bread. It can also be served with a chutney or preserve, such as rowan jelly or lingonberry jam, and a salad, such as watercress or pickled cucumber and shallots.

For a more elaborate presentation, the terrine can be plated with a watercress and pea puree, black garlic mustard, smoked quail eggs, and a salad.

How to store rabbit terrine

Rabbit terrine is a French dish that requires a significant amount of time and effort to prepare. It is important to follow the proper storage guidelines to ensure that your culinary creation remains safe and delicious. Here is a detailed guide on how to store your rabbit terrine:

Refrigeration

After preparing your rabbit terrine, it is crucial to store it properly to ensure freshness and longevity. The terrine should be covered tightly with plastic wrap or placed in an airtight container. It can then be stored in the refrigerator, where it will keep for up to three days, as recommended by some sources. However, one source suggests that it can be stored for up to a week.

Freezing

If you wish to extend the shelf life of your rabbit terrine, freezing is a viable option. Wrap the terrine tightly in multiple layers of plastic wrap and then place it in an airtight container or heavy-duty freezer bag. Frozen rabbit terrine can be stored for up to 365 days from the printed date sticker, according to one source. This extended storage time allows you to enjoy your creation at a later date or have it readily available for unexpected guests.

Marinating

Before cooking your rabbit terrine, it is essential to allow the flavours to develop through marination. Place the rabbit mixture in a covered container and refrigerate for at least six hours or even overnight. This process enhances the flavours and helps to tenderize the meat, resulting in a more delicious and succulent terrine.

Post-Cooking

Once your rabbit terrine is cooked, it is important to follow the proper cooling and storage procedures. After removing it from the oven, let the terrine cool down, and then cover it with plastic wrap. Place a piece of cardboard, cut to size, on top of the terrine and weigh it down with a couple of heavy cans. This step helps compress the terrine and ensure it holds its shape. Finally, refrigerate the weighted terrine for one to three days before serving.

By following these storage guidelines, you can ensure that your rabbit terrine remains fresh, flavourful, and safe to consume. Proper storage will allow you to enjoy your culinary creation for several days or even extend its shelf life through freezing.

How to eat rabbit terrine with bread

Rabbit terrine is a special occasion dish that is well worth the effort. Here is a step-by-step guide on how to eat rabbit terrine with bread:

Preparation

Before eating rabbit terrine with bread, it is important to prepare the dish properly. Here are the steps to prepare rabbit terrine:

• Source your ingredients. Rabbit meat can be purchased from a butcher or grocery store. For a 900g terrine, you will need about 750g of boneless rabbit meat.
• Marinate the meat. This step is optional but adds flavour to the terrine. Place the rabbit meat in a bowl with other ingredients such as garlic, shallots, thyme, and brandy. Cover and refrigerate for at least two hours or overnight.
• Prepare the baking dish. Line a 900g loaf tin or terrine dish with bacon or pancetta slices, overlapping them slightly to avoid any gaps. Stretch each slice with the back of a knife to ensure full coverage.
• Mix the ingredients. In a large mixing bowl, combine the minced rabbit meat with the shallot and wine mixture, lemon zest, thyme leaves, nutmeg, beaten egg, and season with salt and black pepper. Use your hands to mix everything together thoroughly.
• Fill the baking dish. Press the terrine mixture evenly and firmly into the corners of the dish. Fold the overhanging bacon or pancetta slices over the mixture to cover it completely.
• Cook the terrine. Preheat the oven to 160-170°C. Place the terrine dish in a roasting tin and pour freshly boiled water into the tin until it reaches halfway up the sides of the dish. Cover the terrine with foil and cook for about 1¼ hours. The terrine is cooked when the juices run clear when pierced in the centre with a skewer.
• Cool and chill the terrine. Remove the terrine from the oven and roasting tin, then leave it to cool for about an hour. After cooling, chill the terrine overnight in the refrigerator.

Serving

Now that your rabbit terrine is prepared and chilled, it's time to serve it with bread:

• Choose your bread. French bread or rye bread goes well with rabbit terrine. Slice the bread and lightly toast the slices.
• Remove the terrine from the refrigerator. Take the chilled terrine out of the refrigerator and remove it from the dish by turning it out onto a platter or cutting board.
• Slice the terrine. Using a sharp knife, cut the terrine into even slices. For a neat presentation, wipe the knife with a damp cloth between cuts to ensure clean slices.
• Plate the terrine and bread. Arrange the slices of terrine on individual plates or a serving platter. Place the toasted bread slices alongside the terrine, either stacked or fanned out.
• Garnish and serve. Add a garnish of your choice, such as quartered figs, watercress, or cornichons (small pickles). You can also offer condiments like butter and chutney on the side. Serve the rabbit terrine and bread to your guests, enjoying the combination of flavours and textures.

Storage

It is important to note that rabbit terrine is best consumed within a couple of days of preparation. Without preservatives, the meat may start to look greyer. To extend the shelf life, you can freeze the terrine by dipping the tin briefly in hot water, then wrapping it in cling film and foil before freezing.

Frequently asked questions