The Mystery Of Rabbit Terrine: What Does It Mean?

Rabbit terrine is a French dish made from rabbit meat, often mixed with pork belly, spices, and herbs. The meat is deboned, marinated, and cooked in a water bath (known as a bain-marie) before being served cold, typically with bread and condiments such as chutney or jam. The process of making rabbit terrine can take several days, but modern cooking techniques and equipment can reduce this time significantly.

Rabbit terrine ingredients

Rabbit terrine is a type of meatloaf, and like most meat dishes, it can be made in a variety of ways. However, there are some common ingredients used in rabbit terrine, which we will discuss in this article.

Firstly, the star of the dish, rabbit meat. Most recipes call for boned rabbit meat, with the amount varying depending on the desired serving size. Some recipes suggest using a whole rabbit, while others recommend using only the legs or a combination of the back legs and loins. It is important to note that wild rabbit is often preferred over tame rabbit due to the better living conditions of wild rabbits.

The second key ingredient is fat, which is essential for creating the desired texture and flavour in the terrine. Pork belly, fatty bacon, and pork shoulder are commonly used, with some recipes calling for the addition of fatback, a type of uncured salt pork. The amount of fat added can vary, but it is typically chopped or ground and mixed with the rabbit meat.

Herbs and spices are also important components of rabbit terrine. Thyme, rosemary, and garlic are commonly used, with some recipes also incorporating peppercorns, allspice, bay leaves, juniper berries, and dried savory. These ingredients add flavour and aroma to the dish.

To bind the ingredients together, eggs are sometimes used, although this is not always necessary as the meat and fat will hold together to some extent on their own. Bread is also an optional ingredient, which can be used to add bulk and soak up some of the juices released during cooking.

Finally, rabbit terrine is often served with various accompaniments, such as cornichons, chutney, onion jam, crusty bread, or fresh buttered sourdough. Figs and watercress can also be paired with the terrine for a refreshing contrast.

How to prepare rabbit meat

Rabbit terrine is a French dish that involves cooking rabbit meat in a bain-marie (a bed of water). Here is a guide on how to prepare rabbit meat for a terrine:

Step 1: Deboning and Chopping the Rabbit Meat

Start by deboning a large rabbit or 2 small rabbits. It is generally easier to debone a rabbit after it has been refrigerated overnight. Once deboned, chop the rabbit meat into small pieces, typically around 1-4 cm in size.

Step 2: Marinating the Meat

Prepare a marinade by mixing together ingredients such as garlic, onion, thyme, rosemary, and other desired herbs and spices. You can also add in some form of fat, such as pork belly or fatty bacon. Mix the rabbit meat with the marinade and leave it to marinate for at least 2 hours or overnight in the refrigerator.

Step 3: Preparing the Terrine Dish

Line a terrine dish or a loaf tin with bacon or pork fat. Make sure to cover the bottom and sides of the dish, allowing some to drape over the sides to cover the top later. You can also add herbs like bay leaves and thyme to the base of the dish for extra flavour.

Step 4: Assembling the Terrine

Spoon the marinated rabbit mixture into the prepared terrine dish, pressing it down firmly. If you are layering the rabbit meat with other ingredients, such as sausage meat or ground pork, do so in alternating layers, seasoning each layer as you go. Make sure to end with a layer of meat and cover it with the overhanging bacon or pork fat.

Step 5: Cooking the Terrine

Place the terrine dish in a roasting tin or baking pan filled with enough water to come up about halfway or two-thirds of the way up the sides of the dish. Cook the terrine in the oven at a temperature between 150-180°C for about 1 hour to 2 hours, until the internal temperature reaches 65°C. The terrine is cooked when it begins to come away from the sides and the fat runs clear.

Step 6: Cooling and Weighting the Terrine

Remove the terrine from the oven and bain-marie and allow it to cool slightly. Cover the dish with cling film or aluminium foil, then place a weight on top, such as a tin of food, to compress the meat. Leave it to cool to room temperature, then refrigerate for at least 12 hours or up to a few days before serving.

Step 7: Serving the Terrine

Slice the rabbit terrine and serve it chilled with your choice of accompaniments. Some suggestions include toast, cornichons, fresh buttered sourdough, rye or wholemeal bread, chutney, quartered figs, and watercress. Enjoy your homemade rabbit terrine!

How to cook rabbit terrine

Rabbit terrine is a type of meatloaf, cooked in a bain-marie (a bed of water). It is often thought of as difficult to prepare and cook, but it is actually quite simple. Here is a step-by-step guide on how to cook rabbit terrine:

Ingredients:

• 1 rabbit, boned and chopped into 4cm pieces (1kg rabbit - 400g meat)
• 2 garlic cloves, finely chopped
• 1 onion, peeled and finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 400g boneless belly pork, chopped into 4cm pieces
• 200g fatty bacon, finely chopped
• 50g pistachio nuts, blanched and skins removed
• Freshly ground black pepper
• 12 rashers of rindless streaky bacon
• Slices of fresh bread

Method:

• Melt 2 tbsp of butter in a saucepan over moderate heat. Add the onions and sweat them until they are transparent.
• Add the garlic, thyme, and rosemary to the onions and cook the mixture for another minute.
• Remove the saucepan from the heat and allow the mixture to cool.
• Place all the terrine ingredients except the pistachios in a bowl, including the cooled onion mixture. Mix the ingredients together until well combined.
• Cover the bowl with cling film and refrigerate overnight or for at least 6 hours to allow the flavours to mingle.
• After marinating, chop the meat finely by hand or use a mincer for a coarser texture.
• Return the mixture to a bowl and mix in the pistachios so that they are well distributed.
• Preheat the oven to 160°C.
• Place 2 bay leaves and a sprig of thyme on the base of an 800ml-1 litre terrine container or loaf tin.
• Line the container with 8 slices of streaky bacon.
• Fill the container with the terrine mixture, pressing it down firmly.
• Place the remaining slices of bacon over the top of the terrine, along with the remaining bay leaves and thyme.
• Place the lid on the terrine or cover it with foil.
• Place the terrine container in a roasting dish and fill it with enough water to come up to two-thirds of the container (bain-marie).
• Put the terrine in the centre of the preheated oven and cook for 1 hour and 30 minutes to 2 hours. The terrine is cooked when it begins to come away from the sides and the fat runs clear.
• Remove the terrine from the oven and bain-marie, and take off the lid or foil.
• Allow the terrine to cool, then cover it with cling film.
• Place a weight on top, such as a tin of food.
• Refrigerate the weighted terrine for one day before serving.
• The terrine will keep for 2-3 days covered in the refrigerator.

Serving Suggestions:

Serve slices of the rabbit terrine with quartered figs, a handful of watercress, and slices of buttered rye or wholemeal bread and chutney.

What to serve with rabbit terrine

Rabbit terrine is a type of meatloaf, made with rabbit meat and various other ingredients, such as pork belly, herbs, and spices. It is cooked in a bain-marie, which is a bed of water, and typically served cold.

When it comes to serving rabbit terrine, there are several options that can complement the dish well. Here are some suggestions:

Bread

Slices of fresh bread, such as sourdough, rye, or wholemeal bread, can be served alongside the terrine. Buttered bread is a particularly popular choice, as the richness of butter can balance the flavours of the terrine.

Chutney or Jam

A chutney, such as onion jam or a chutney of your choice, can add a sweet and tangy dimension to the dish. A woodland preserve, such as rowan jelly or lingonberry jam, can also be a delightful pairing.

Salad

A pickle salad, such as the one suggested in the Rabbit & Pork Terrine with Peppercorns recipe from BBC Good Food, can provide a refreshing contrast to the richness of the terrine. The recipe also includes cornichons, which can be served on the side for an extra tangy bite.

Fruits

Fresh fruits, such as quartered figs, can be a wonderful addition to the plate. They offer a sweet and juicy contrast to the savoury terrine.

Greens

Watercress or other fresh greens can be served alongside the terrine to add a crisp and slightly bitter element to the meal.

Alcoholic Beverages

A cold pint of golden ale can be a refreshing pairing with rabbit terrine, especially during the springtime. For a heartier meal, a glass of red wine could also be a good choice.

When serving rabbit terrine, it is a good idea to consider the flavours and textures that will complement the dish. Fresh bread, chutney, and fruits are classic pairings, while greens and alcoholic beverages can also enhance the overall dining experience.

Rabbit terrine recipes

A rabbit terrine is a type of meatloaf, often served as a starter or light lunch. It can be made with either wild or farmed rabbit, and often includes other meats such as pork belly or shoulder, and bacon. The meat is typically ground or finely chopped and combined with herbs and spices, before being cooked in a bain-marie (a bed of water). The terrine is then weighted down and chilled before serving, often with bread, salad, or chutney.

Rabbit and Bacon Terrine

This recipe from delicious. magazine includes lemon and thyme for extra flavour. It serves as a great starter or light lunch, especially when served with a dressed green salad and French bread.

Rabbit and Pistachio Terrine

For something a little different, try this recipe from Gourmet Traveller, which includes pistachios. This terrine is best served at room temperature with gherkins and crusty bread.

Rabbit and Pork Terrine with Peppercorns

BBC Good Food's recipe includes peppercorns and allspice for a rich, flavourful dish. This terrine is best made ahead and served as a starter or light lunch, perhaps with a pickle salad and cornichons.

Rabbit Terrine with Wild Boar or Pork

This recipe from Mosswoodland includes wild boar or high-welfare pork belly fat. It's a great spring dish, perfect for serving with a cold ale.

Rabbit Terrine with Pork and Chicken

For a terrine with a difference, try this recipe which includes chicken. It's a simple dish, best served as a starter or for lunch with a salad and bread.

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