Hare or Rabbit Terrine (Terrine De Lievre Ou De Lapin) Recipes

Ingredients :

1 small hare or large rabbit (about 2-2.7 kg, 5-6 lb)

225g (8 oz) lean pork, cut into chunks

225g (8 oz) fat salt pork (if salt pork is not available substitute bacon), cut into chunks

1 large onion, skinned and quartered

30ml (2 tbsp) chopped fresh parsley

10ml (2 tsp) chopped fresh thyme

6 juniper berries, crushed

2 garlic cloves, crushed

salt and freshly milled black pepper

60ml (4 tbsp) red wine

30ml (2 tbsp) brandy

4 rashers smoked streaky bacon, rinded

Method :

Bone the hare or rabbit and cut the meat from the back carefully into strips. Put the meat from the back carefully on one side. Mince the remainder with the fresh pork, salt pork or bacon and the onion. Alternatively use a food processor. Combine the minced ingredients with the parsley, thyme, juniper, garlic, seasoning, wine and brandy, and mix well.

Thoroughly grease a 1.5 liter (2.5 pint) terrine. Place half the minced mixture in the base of the terrine, pressing it down evenly. Lay the reserved strips of meat and the rashers of streaky bacon on top, then spoon the remaining minced mixture into the terrine and smooth it down evenly.

Cover the pate with a piece of greased foil and put the lid on the terrine. Pour hot water into a large rectangular oven dish to a depth of 2.5cm (1 inch). Stand the terrine in the oven dish and bake at 160C (325F) mark 3 for 180 minutes.

Remove from the oven and place weights evenly on top of the foil. Allow to cool, then chill overnight or for several hours. Remove the weights and put the lid back on the terrine. Store in the refrigerator until required.

Serves 10-12

This terrine should be matured in the refrigerator for a couple of days before eating so that the flavors develop. Boning the hard or the rabbit is a rather long and tedious process but it is a great deal easier if you use a small, very sharp knife. The bones should be used to make stock.

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