RABBIT & PORK TERRINE WITH PEPPERCORNS
This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch
Provided by Jane Hornby
Categories Lunch, Starter, Supper
Time 2h45m
Yield Serves 8 as a starter or lunch
Number Of Ingredients 12
Steps:
- Ask your butcher to remove the meat from the rabbit, or do it yourself. The leg meat can be as roughly prepped as you like, but keep the loins as neat as you can.
- Put the leg meat, trimmings and pork belly in a processor, finely chop, then tip into a large bowl. Melt the butter and cook the garlic, shallots and thyme together gently for 8 mins or until the shallots are soft but not coloured. Tip onto the minced meat, add the allspice, peppercorns and 3 tbsp brandy, then mix well. Leave to mingle for 1 hr, or longer if you like, in the fridge.
- Add the oil to the pan and quickly brown the loins; you don't need to cook them through. If you fancy, add 1 tbsp brandy to the pan and flambé them to finish. Set aside on a plate and tip any pan juices into the minced mixture.
- Heat oven to 160C/140C fan/gas 3. Remove the garlic from the mince and season generously. It's a good idea to fry a small ball of the mixture, let it cool, then taste to check the seasoning. Line a 900g loaf tin with a strip of foil. Stretch each piece of bacon a little with your knife. Arrange the rashers so that the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer and overhang generously. Boil a kettleful of water.
- Press a third of the mince into the tin. Make a lengthways channel along one side, then poke in a line of loin pieces, so that they meet end-to-end. Scatter half the cornichons over the other side. Add the next third of mince and repeat, this time with the loins and cornichons on the opposite sides. Cover with the remaining mince, then bring the bacon over to seal. Wrap tightly in foil and put in a deep roasting tin. Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. Top up the water if needed.
- To press the terrine, sit the loaf tin on a rack in a roasting tin. Tear some cardboard to fit the top of the loaf tin as neatly as you can (we used egg box lids). Add a few layers and sit something extremely heavy on top to press the cardboard and terrine down (we used a cast-iron dish). Cool to room temperature, then chill completely, ideally overnight. Remove the weight and re-wrap the terrine in clean foil or cling film. Ideally, let it mature for 2 days in the fridge before eating. Serve with the pickle salad, below, and remaining cornichons.
Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.5 milligram of sodium
More about "rabbit pork terrine with peppercorns recipes"
RABBIT TERRINE WITH CUMBERLAND SAUCE | CUISINE …
Web Instructions. Two days before service, debone rabbit legs, shoulders, and loin. Reserve carcass and meat on ribs and neck for stock. Remove any silverskin from the loin. Dice the rabbit and pork …
From greatchefs.com
From greatchefs.com
RABBIT TERRINE RECIPE WITH PICKLED WALNUTS | OLIVEMAGAZINE
Web Dec 19, 2014 Line a 1.2 litre terrine or ovenproof dish with 3-4 sheets of clingfilm, leaving some overhanging the edge. Stretch each rasher of bacon on a board with the back of a …
From olivemagazine.com
From olivemagazine.com
RABBIT TERRINE RECIPE | RECIPELAND
Web Rabbit Terrine recipe. Ready In: 1 hr 30 min Makes 8 servings, 390 calories per serving Ingredients: rabbit, pork, black pepper, garlic cloves, thyme, onions, dijon mustard, …
From recipeland.com
From recipeland.com
RABBIT AND PISTACHIO TERRINE | GOURMET TRAVELLER
Web Sep 16, 2007 Method. Main. 1. Set aside rabbit loins and cut leg meat into 1cm dice and combine with pork, veal, pork fat and pistachios in a large bowl and set aside. 2. Heat …
From gourmettraveller.com.au
From gourmettraveller.com.au
RABBIT TERRINE RECIPE | OLIVEMAGAZINE
Web Dec 19, 2014 Mix all the ingredients except the bacon, butter and bay leaves in a bowl and season well. Leave to marinate for at least 2 hours, or overnight. STEP 2. Heat the oven …
From olivemagazine.com
From olivemagazine.com
RABBIT & PORK TERRINE RECIPE | SPARKRECIPES
Web Put the rabbit, pork mince, red wine, whiskey, juniper berries, rosemary, mixed spice, garlic and the bacon in a large bowl. Mix well, cover and marinate in the refrigerator for 3-24 …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
EASY PORK & VEAL TERRINE RECIPE - BELLY RUMBLES
Web Oct 2, 2019 Preheat your oven to 180°C (360°F) or 160°C (320°F) fan forced. Line a 10cm x 22cm (4" x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of …
From bellyrumbles.com
From bellyrumbles.com
RABBIT & PORK TERRINE WITH PEPPERCORNS RECIPE | THE COOK BOOK
Web Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. Top up the …
From thecookbook.pk
From thecookbook.pk
RABBIT & PORK CHEEK TERRINE, 8 OZ - BUY AT REGALIS FOODS
Web Rabbit & Pork Cheek Terrine, 8 oz. 15% discount on every order placed for 1 year. Learn more. This is a country-style terrine, with rabbit and pork cheeks seasoned with black …
From regalisfoods.com
From regalisfoods.com
RABBIT & PORK BELLY TERRINE WITH ROASTED POMEGRANATE CIPPOLINES …
Web 2- 2 1/2 pounds ground rabbit (include livers) and pork belly mixture* 1/4-1/2 tablespoon kosher salt 1/4-1/2 tablespoon ground pepper 1/3 cup (shelled) coarsely chopped …
From annarbor.com
From annarbor.com
RABBIT AND HERB TERRINE | SAVEUR
Web Meanwhile, pour 6 cups water in a medium pot, add reserved bones, onions, 1 of the bay leaves, thyme, and salt and pepper to taste, then bring to a boil over medium heat.
From saveur.com
From saveur.com
RABBIT & PORK TERRINE WITH PEPPERCORNS - PINTEREST.COM
Web Aug 20, 2017 - This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch. Pinterest. Today. …
From pinterest.com
From pinterest.com
RABBIT TERRINE: THE PERFECT RECIPE - WINE DHARMA
Web pepper. How to prepare the rabbit terrine. Prepare the marinade. Cut the boned rabbit and pork neck into chunks, place everything in a bowl and sprinkle with the marinade. Leave …
From winedharma.com
From winedharma.com
RABBIT & PORK TERRINE WITH PEPPERCORNS RECIPE
Web Jun 25, 2021 Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. …
From recipecialist.com
From recipecialist.com
RABBIT PORK TERRINE WITH PEPPERCORNS FOOD - HOMEANDRECIPE.COM
Web Web Bone the rabbit completely, reserve the 2 pitiful ones. 2. Chop the rest of the meat, as well as the pork spine, and pour the two minced types of meat into a salad bowl.
From homeandrecipe.com
From homeandrecipe.com
RABBIT & PORK TERRINE WITH PEPPERCORNS RECIPE
Web Ingredients: Hare Terrine Recipe. 1/2 boned rabbit and cut into pieces (thighs and saddle) 200 g pork loin; 200 g of veal in the near; 200 g bacon; slices of bacon or sausage; salt, …
From foodguruusa.com
From foodguruusa.com
RABBIT & PORK TERRINE WITH PEPPERCORNS - BBC GOOD FOOD …
Web Put the leg meat, trimmings and pork belly in a processor, finely chop, then tip into a large bowl. Melt the butter and cook the garlic, shallots and thyme together gently for 8 mins or …
From bbcgoodfoodme.com
From bbcgoodfoodme.com
RABBIT TERRINE RECIPE | DELICIOUS. MAGAZINE
Web Method. To make the terrine, melt the butter in a small pan, then add the shallots, cover and cook gently for 7-10 minutes until soft but not browned. Add the wine and simmer for 3-4 …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
RABBIT AND PIG TROTTER TERRINE - THE FARMER-GOURMAND
Web Instructions. Place the pig trotter in a pot of cold water and bring it to a boil, then drain, rinse, and return to a clean pot. Add the onion, celery, carrot, garlic, and wine. Top off the pot …
From farmer-gourmand.com
From farmer-gourmand.com
RABBIT AND PICKLED WALNUT TERRINE RECIPE - FOODGURUUSA.COM
Web 9 Rabbit & pork terrine with peppercorns recipe; 10 14 terrines and pâtés for a French-style picnic; 11 Pheasant and pickled walnut terrine recipe; 12 Country-Style Pork and …
From foodguruusa.com
From foodguruusa.com
RABBIT TERRINE RECIPE : SBS FOOD
Web 300 g boneless rabbit meat, diced; 100 g rabbit livers, cleaned and diced; 300 g trimmed pork cheek, diced; 300 g skinless pork fat (ideally from the loin), diced; 18 g sea salt; 2 …
From sbs.com.au
From sbs.com.au
RABBIT RECIPES | BBC GOOD FOOD
Web Rabbit recipes; Rabbit recipes. 16 Recipes. Magazine subscription – your first 5 issues for only £5! Cook rabbit in a range of comforting dishes. This rich game meat is delicious …
From bbcgoodfood.com
From bbcgoodfood.com
RABBIT AND PORK TERRINE RECIPE BY CREATIVE.CHEF | IFOOD.TV
Web Rabbit And Pork Terrine is an irresistible mouth-watering recipe. An easy to prepare non-veg recipe, Rabbit And Pork Terrine is a dish that you would surely love to try. ...
From ifood.tv
From ifood.tv
You'll also love