Terrine de Lapin

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1. 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.

   Cirka 5 min

   Kockens tips: If you don't have a terrine mold, a standard loaf pan will work as a substitute.

2. 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.

   Cirka 8 min

3. 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.

   Cirka 10 min

   Kockens tips: Alternatively, you can use a meat grinder on a coarse setting for half the meat to achieve a similar varied texture.

4. 4

   Add the cooled shallot mixture, brandy, beaten egg, parsley, thyme, salt, and pepper to the bowl with the meats.

   Cirka 2 min

5. 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.

   Cirka 3 min

6. 6

   Firmly pack the meat mixture into the bacon-lined terrine mold, pressing down to eliminate any air pockets.

   Cirka 5 min

   Kockens tips: A solid pack ensures the terrine will slice cleanly without crumbling.

7. 7

   Place the bay leaves on top of the meat and fold the overhanging bacon slices over to completely enclose the filling.

   Cirka 2 min

8. 8

   Cover the terrine with its lid or a tight double layer of aluminum foil. Place the mold into a larger roasting pan.

   Cirka 2 min

9. 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.

   Cirka 3 min

   Kockens tips: The water bath ensures the terrine cooks gently and evenly, preventing it from drying out.

10. 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).

    Cirka 1 tim 30 min

11. 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.

    Cirka 5 min

    Kockens tips: Don't discard the liquid that has cooked out; it's flavorful fat and jelly that will set as it cools.

12. 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.

    Cirka 5 min

    Kockens tips: Pressing the terrine is essential for a dense, sliceable texture and helps the flavors meld.

13. 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.

    Cirka 5 min