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)
- 25g butter
- 100g shallots, finely chopped (about 3 round shallots)
- 5-6 tbsp dry white wine
- 750g boneless rabbit meat (see tip)
- 250g skinned and boned chicken (breast and thigh meat, see tip)
- 200g British free-range cubed pancetta or rindless streaky bacon (see tip)
- Finely grated zest of 1 lemon
- Small bunch of fresh thyme, leaves picked and chopped (about 2 tbsp)
- ½ tsp freshly grated nutmeg
- 1 medium free-range egg, beaten
- 1 tsp salt
- ½ tsp freshly ground black pepper
To line the dish
- 175g thinly sliced British free-range pancetta or rindless streaky bacon rashers (about 24-26 rashers)
- 4 fresh bay leaves
- Sunflower oil for greasing
- 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 minutes until the wine has reduced and the mixture is thick and syrupy. Set aside to cool completely.
- If the rabbit and chicken meat is not yet minced, put it into a food processor and finely chop using the pulse button. Mince the 200g pancetta (or bacon) in the same way.
- Put the minced meats into a large mixing bowl with the shallot and wine mixture, lemon zest, thyme leaves, nutmeg, beaten egg, salt and black pepper. Mix using your hands.
- Gently stretch the 175g pancetta slices (or streaky bacon rashers) one at a time with the back of a knife and use to line a 900g terrine dish (or loaf tin), overlapping slightly so there are no gaps. Leave the ends overhanging the edges of the dish. Press the terrine mixture evenly and firmly into the corners of the dish, then fold over the overhanging pancetta/bacon ends to cover. You may need a few extra slices lengthways on the top to cover the filling. Arrange the bay leaves on top along the centre of the terrine.
- Preheat the oven to 170°C/fan150°C/gas 3½. Cover the terrine with a lightly oiled sheet of foil and ?a lid if there is one, put into a small deep roasting tin in the oven and pour freshly boiled water into the roasting tin until it comes halfway up the side of the terrine dish. Cook for about 1¼ hours until the juices run clear when pierced in the centre with a skewer. Remove from the oven and the roasting tin, then leave to cool for 1 hour. Chill overnight in the fridge, still in the terrine dish, then turn out and slice to serve.
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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