Rabbit, bacon, lemon and thyme terrine

Rabbit, bacon, lemon and thyme terrine
  • Serves icon Serves 12
  • Time icon 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.

Nutrition: per serving

Calories
229kcals
Fat
13.7g (5.3g saturated)
Protein
24.5g
Carbohydrates
1g (0.5g sugars)
Fibre
0.2g
Salt
1.5g
Calories
229kcals
Fat
13.7g (5.3g saturated)
Protein
24.5g
Carbohydrates
1g (0.5g sugars)
Fibre
0.2g
Salt
1.5g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. All the meat for the terrine needs to be minced. Ask your butcher or do it in a food processor.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas starters

Salmon terrine

A recipe that everyone should have in their repertoire, this classic salmon terrine comes with...

Save recipe icon Save recipe icon Save recipe

Trout recipes

Trout terrine with capers, chopped egg, dill and chives

Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller’s trout terrine is studded...

Save recipe icon Save recipe icon Save recipe

Christmas starter recipes

Ham hock terrine

This stunning terrine is a great way to use up leftover Boxing Day ham, as...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas starters

Individual smoked salmon terrines for Christmas

After a classic smoked salmon starter? Make these easy to prepare individual smoked salmon terrines...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine