Appetizer

Terrine de Lapin

Name: Terrine de Lapin
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 1 d 4 h 15 min
Yield: 8 servings
Cuisine: french
Ingredients: 500 g rabbit meat deboned, cut into 2cm cubes; 250 g pork shoulder fatty, cut into 2cm cubes; 250 g streaky bacon thinly sliced, unsmoked; 1 tbsp butter; 80 g shallot finely chopped; 2 clove garlic minced; 30 ml brandy; 1 pcs egg large, lightly beaten; 3 tbsp parsley fresh, finely chopped; 1 tbsp thyme fresh, leaves only; 50 g pistachio shelled and unsalted; 12 g salt; 2 g black pepper freshly ground; 2 pcs bay leaf dried

A classic French country-style pâté made with rabbit and pork, seasoned with herbs and a touch of brandy. It is slowly cooked in a water bath, then chilled and pressed to create a firm, sliceable appetizer with rich, complex flavors.

An original recipe by Forkin

Total time: 1 day 4 hr
Serves: 8
Difficulty: Hard
Per serving: 390 kcal

Allergen information: may contain eggs, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 grabbit meat, deboned, cut into 2cm cubes
250 gpork shoulder, fatty, cut into 2cm cubes
250 gstreaky bacon, thinly sliced, unsmoked
1 tbspbutter
80 gshallot, finely chopped
2 clovegarlic, minced
30 mlbrandy
1 pcsegg, large, lightly beaten
3 tbspparsley, fresh, finely chopped
1 tbspthyme, fresh, leaves only
50 gpistachio, shelled and unsalted
12 gsalt
2 gblack pepper, freshly ground
2 pcsbay leaf, dried

Equipment

skillet · large roasting pan · mixing bowl · aluminum foil · meat thermometer · terrine mold · cutting board · knife · oven

The method

Step by step

1
Preheat your oven to 160°C (325°F). Line a 1.5-liter terrine mold with the bacon slices, overlapping them slightly and leaving enough overhang to fold over the top.
About 5 min
Cook’s note: If you don't have a terrine mold, a standard loaf pan will work as a substitute.
2
Melt the butter in a small skillet over medium heat. Add the shallots and cook until soft, about 5 minutes, then add the garlic and cook for 1 minute more until fragrant. Remove from heat and set aside to cool.
About 8 min
3
In a large mixing bowl, combine the cubed rabbit meat and pork shoulder. For a more traditional texture, finely chop about one-third of the meat mixture by hand, leaving the rest in cubes.
About 10 min
Cook’s note: Alternatively, you can use a meat grinder on a coarse setting for half the meat to achieve a similar varied texture.
4
Add the cooled shallot mixture, brandy, beaten egg, parsley, thyme, salt, and pepper to the bowl with the meats.
About 2 min
5
Add the pistachios and use your hands to mix all the ingredients until they are thoroughly combined, but be careful not to overwork the mixture.
About 3 min
6
Firmly pack the meat mixture into the bacon-lined terrine mold, pressing down to eliminate any air pockets.
About 5 min
Cook’s note: A solid pack ensures the terrine will slice cleanly without crumbling.
7
Place the bay leaves on top of the meat and fold the overhanging bacon slices over to completely enclose the filling.
About 2 min
8
Cover the terrine with its lid or a tight double layer of aluminum foil. Place the mold into a larger roasting pan.
About 2 min
9
Create a water bath (bain-marie) by carefully pouring enough hot water into the roasting pan to come about two-thirds of the way up the sides of the terrine mold.
About 3 min
Cook’s note: The water bath ensures the terrine cooks gently and evenly, preventing it from drying out.
10
Carefully place the pan in the oven and bake for 90 minutes, or until the terrine is firm and an instant-read thermometer inserted into the center reads 74°C (165°F).
About 1 hr 30 min
11
Remove the roasting pan from the oven. Lift the terrine mold out of the water bath and let it cool on a wire rack to room temperature, which will take about 2 hours.
About 5 min
Cook’s note: Don't discard the liquid that has cooked out; it's flavorful fat and jelly that will set as it cools.
12
Once cool, place a piece of cardboard cut to size on top of the terrine, and place a weight on it (like a few cans or a brick wrapped in foil). Refrigerate and press for at least 24 hours.
About 5 min
Cook’s note: Pressing the terrine is essential for a dense, sliceable texture and helps the flavors meld.
13
To serve, run a thin knife around the edges and unmold the terrine. Scrape off any excess solidified fat from the outside, then slice and serve cold with cornichons, mustard, and crusty bread.
About 5 min

Per serving

Nutrition

10%Score

Calories: 390.3kcal
Protein: 29.8g
Carbs: 6.6g
Fat: 26.3g
Fibre: 1.2g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the terrine tightly wrapped in plastic wrap or in an airtight container in the refrigerator.

Reheating

This dish is served cold and should not be reheated.