Rabbit, bacon, lemon and thyme terrine
- September 2013
- Serves 12
- Takes 30 minutes to make, 1 hour 15 minutes to cook, plus cooling and chilling
This rabbit and bacon terrine recipe is great either as a starter or for lunch served with a dressed green salad and French bread.
- 13.7g (5.3g saturated)
- 1g (0.5g sugars)
All the meat for the terrine needs to be minced. Ask your butcher or do it in a food processor.
To freeze, dip the tin very briefly in hot water and turn out the terrine (you may lose a little jelly). Wrap in a few layers of cling film, then foil, then freeze. Alternatively, freeze in portions. Defrost well before serving.
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