A Tasty Adventure: Rabbit And Bacon Terrine Explained

Rabbit and bacon terrine is a special occasion dish that takes a while to make but is well worth the effort. It is an excellent starter for a dinner party and can be served with a rich chutney or onion jam with crusty bread. The dish is made by lining a terrine mould with pancetta or bacon, adding a mixture of rabbit, chicken, herbs, and spices, and then folding the pancetta or bacon over the top. The terrine is then cooked in a bain-maire or roasting tin of boiling water in the oven until it reaches the desired temperature. It is then allowed to cool and press overnight before being served.

Ingredients and preparation

A rabbit and bacon terrine is a special occasion dish that requires time, preparation, and care. Here is a detailed guide on the ingredients and preparation process:

Ingredients:

• Rabbit meat: You will need 750g of boneless rabbit meat or two whole rabbits, boned to 1kg of leg and saddle meat.
• Bacon: 200g of British free-range cubed pancetta or rindless streaky bacon, and 175g of thinly sliced pancetta or streaky bacon rashers for lining the terrine dish.
• Chicken: 250g of skinned and boned chicken breast and thigh meat.
• Wine: A dry white wine, about 5-6 tablespoons.
• Shallots: 100g, finely chopped.
• Lemon: Finely grated zest of one lemon.
• Thyme: A small bunch of fresh thyme leaves, picked and chopped (about 2 tablespoons).
• Nutmeg: ½ teaspoon, freshly grated.
• Egg: One medium free-range egg, beaten.
• Salt and Pepper: For seasoning.
• Sunflower oil: For greasing.

Optional Ingredients:

• Chicken livers, rabbit livers, and kidneys: 250g.
• Cognac or brandy: For marinating.
• Rosemary: For flavour.
• Bay leaves: For flavour and garnish.
• Garlic: Finely chopped or grated.
• Lardo: Diced.
• Madeira wine: 50ml.
• Pork shoulder or plain sausages: Finely minced (about 200g).
• Sage: Two leaves, finely chopped.
• Pistachios: 50g, shelled.
• Ginger: Grated to make 2 teaspoons.
• Pedro Ximénez sherry: A slug.
• Fatback: 12 ounces, sliced into thin sheets.
• Pork belly: ¾ pound, finely chopped.
• Juniper berry: One, ground.
• Dried savory: ¼ teaspoon.
• Saltpeter: For seasoning.
• Sugar: A pinch.

Preparation:

• Prepare the rabbit: Remove the meat from the rabbit, keeping the loins intact if using whole rabbits. Set the meat, including the livers, and bones aside separately.
• Brine the rabbit (optional): In a separate container, soak the rabbit meat in a 5% brine solution for 24 hours. After brining, rinse the rabbit for 2 hours.
• Marinate the rabbit: Place the rabbit loins, white wine, and shallots in a bowl. Season with salt and pepper, cover, and refrigerate for 4 hours or overnight.
• Prepare the stock (optional): In a medium pot, add the reserved bones, onions or shallots, bay leaf, thyme, and salt and pepper. Bring to a boil, reduce the heat, and simmer for about 2½ hours. Strain the stock, discard the solids, and return the stock to the pot. Boil until reduced to about ½ cup. Set aside to cool.
• Prepare the meat mixture: Finely chop the reserved meat and livers and transfer them to a large mixing bowl. Add the remaining ingredients, including the bacon, chicken, wine, lemon zest, thyme, nutmeg, egg, and seasoning. Mix well, using your hands.
• Line the terrine dish: Grease a 900g terrine dish or loaf tin with sunflower oil. Gently stretch the sliced pancetta or bacon rashers and line the dish, overlapping slightly to ensure no gaps. Leave the ends overhanging the edges.
• Assemble the terrine: Press the terrine mixture evenly and firmly into the corners of the dish. Fold the overhanging pancetta or bacon ends over the mixture to cover it completely. You may need a few extra slices to cover the top lengthwise.
• Preheat the oven: Preheat the oven to 170°C/fan 150°C/gas 3½.
• Prepare the water bath: Cover the terrine with a lightly oiled sheet of foil and place it in a small deep roasting tin. Pour freshly boiled water into the roasting tin until it comes halfway up the sides of the terrine dish.
• Bake the terrine: Place the roasting tin with the terrine in the oven and bake 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 the roasting tin. Leave it to cool for 1 hour, then chill it overnight in the fridge.
• Serve: Turn out the terrine from the dish, slice, and serve. The terrine is best served within 2 days to maintain its appearance.

Cooking methods

A rabbit and bacon terrine is a French dish that requires a fair bit of preparation and cooking time. It is a rich, special occasion dish that is well worth the effort.

Firstly, you'll need to brine the rabbit. Mix the brine solution and rabbit in a bowl, bring to a boil, then remove from the heat and leave to cool. Once cool, add the rabbit and leave for 24 hours. After this, you'll need to rinse the rabbit for 2 hours.

Next, you'll need to prepare the meat. Bone the rabbit and dice the meat into small, even pieces. You can use a food processor to finely chop the meat if you wish. You can also add chicken to the terrine—if so, you'll need to mince or finely chop the chicken in the same way as the rabbit.

Now, you can prepare the vegetables and herbs. Finely chop the shallots and garlic, and sweat them in a pan with butter, herbs, and spices. You can also add wine to the pan and simmer until the mixture becomes thick and syrupy. Allow this mixture to cool.

Once the meat and vegetable mixtures are prepared, you can combine them in a large bowl, adding any further herbs, spices, and seasoning. Mix the ingredients thoroughly, using your hands to ensure an even texture.

To assemble the terrine, line a terrine mould or loaf tin with bacon or pancetta. Stretch the bacon slices with the back of a knife to ensure the tin is completely covered, with some overhang. Pack the meat mixture into the mould, then fold the overhanging bacon over the top.

To cook the terrine, preheat the oven to around 160-180°C. Place the terrine in a roasting tin and add boiling water until it comes halfway up the side of the mould. Cook for around 1-2 hours, or until a skewer inserted into the centre comes out hot and the juices run clear.

Once cooked, remove the terrine from the oven and leave to cool for at least an hour. Then, chill the terrine overnight in the fridge before serving.

The terrine can be served with a dressed green salad and French bread. It is best eaten within a couple of days to ensure it looks its best.

Serving suggestions

Rabbit and bacon terrine is a special occasion dish that makes an impressive starter for a dinner party. It can be served in a variety of ways, including:

As a Starter

Rabbit and bacon terrine is a rich dish that can be served as a starter for a multi-course meal. It pairs well with a dressed green salad and French bread.

For Lunch

The terrine can also be served as a light lunch option, again with a dressed green salad and French bread.

As Part of a Sharing Platter

The terrine can be sliced and served as part of a larger sharing platter, perhaps with other meats, cheeses, and condiments.

With Specific Accompaniments

Some recipes suggest serving the terrine with specific accompaniments, such as cornichons, toast, or a pickle salad.

For a Special Occasion

Rabbit and bacon terrine is a dish that takes time and effort to prepare, so it is perfect for a special occasion or celebration. It can be made ahead of time and chilled or frozen, ready to be served as an impressive centrepiece.

Freezing and storage

Freezing and storing a rabbit and bacon terrine is a straightforward process. Once the terrine has been cooked and cooled, it can be stored in the fridge, still in its dish, and then served the next day.

If you want to freeze the terrine, it is recommended to dip the tin in hot water and turn out the terrine—you may lose a little jelly. Then, wrap it in a few layers of cling film and foil before placing it in the freezer. Alternatively, you can freeze the terrine in portions. Make sure to defrost it well before serving.

The rabbit and bacon terrine can be stored in the freezer for up to a couple of months, according to one source. Another source recommends freezing the terrine in 1.150kg bags.

Recipe origin

The origin of the rabbit and bacon terrine recipe can be traced back to England and France. In England, it is a signature dish of Chef Patron Dominic Chapman at The Crown pub in Burchetts Green, Berkshire. Chapman's version of the dish uses a combination of rabbit, chicken livers, and kidneys, along with pancetta and a variety of herbs and spices.

In France, a variation of the recipe can be found at Chez la Vieille "Adrienne," a bistro in Paris. Their recipe includes rabbit loins marinated in white wine and shallots, along with fresh herbs and spices. The rabbit and bacon terrine has also been featured in publications like the Telegraph Newspaper in the UK and "Cuisine Grand Mere" by Marie-Pierre Moine, showcasing its popularity and longevity in culinary circles.

The rabbit and bacon terrine is considered a special occasion dish, often served as a starter or for lunch, accompanied by a dressed green salad and French bread. It requires time, preparation, and care, but the end result is a rich and flavourful dish that can be frozen and enjoyed at a later date.

Frequently asked questions