Terrine de Lapin
A classic French country-style pâté made with rabbit and pork, seasoned with herbs and a touch of brandy. It is slowly cooked in a water bath, then chilled and pressed to create a firm, sliceable appetizer with rich, complex flavors.
An original recipe by Forkin
- Total time
- 1 day 4 hr
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 390 kcal
Allergen information: may contain eggs, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 grabbit meat, deboned, cut into 2cm cubes
- 250 gpork shoulder, fatty, cut into 2cm cubes
- 250 gstreaky bacon, thinly sliced, unsmoked
- 1 tbspbutter
- 80 gshallot, finely chopped
- 2 clovegarlic, minced
- 30 mlbrandy
- 1 pcsegg, large, lightly beaten
- 3 tbspparsley, fresh, finely chopped
- 1 tbspthyme, fresh, leaves only
- 50 gpistachio, shelled and unsalted
- 12 gsalt
- 2 gblack pepper, freshly ground
- 2 pcsbay leaf, dried
Equipment
skillet · large roasting pan · mixing bowl · aluminum foil · meat thermometer · terrine mold · cutting board · knife · oven
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Line a 1.5-liter terrine mold with the bacon slices, overlapping them slightly and leaving enough overhang to fold over the top.
About 5 min
Cook’s note: If you don't have a terrine mold, a standard loaf pan will work as a substitute.
- 2
Melt the butter in a small skillet over medium heat. Add the shallots and cook until soft, about 5 minutes, then add the garlic and cook for 1 minute more until fragrant. Remove from heat and set aside to cool.
About 8 min
- 3
In a large mixing bowl, combine the cubed rabbit meat and pork shoulder. For a more traditional texture, finely chop about one-third of the meat mixture by hand, leaving the rest in cubes.
About 10 min
Cook’s note: Alternatively, you can use a meat grinder on a coarse setting for half the meat to achieve a similar varied texture.
- 4
Add the cooled shallot mixture, brandy, beaten egg, parsley, thyme, salt, and pepper to the bowl with the meats.
About 2 min
- 5
Add the pistachios and use your hands to mix all the ingredients until they are thoroughly combined, but be careful not to overwork the mixture.
About 3 min
- 6
Firmly pack the meat mixture into the bacon-lined terrine mold, pressing down to eliminate any air pockets.
About 5 min
Cook’s note: A solid pack ensures the terrine will slice cleanly without crumbling.
- 7
Place the bay leaves on top of the meat and fold the overhanging bacon slices over to completely enclose the filling.
About 2 min
- 8
Cover the terrine with its lid or a tight double layer of aluminum foil. Place the mold into a larger roasting pan.
About 2 min
- 9
Create a water bath (bain-marie) by carefully pouring enough hot water into the roasting pan to come about two-thirds of the way up the sides of the terrine mold.
About 3 min
Cook’s note: The water bath ensures the terrine cooks gently and evenly, preventing it from drying out.
- 10
Carefully place the pan in the oven and bake for 90 minutes, or until the terrine is firm and an instant-read thermometer inserted into the center reads 74°C (165°F).
About 1 hr 30 min
- 11
Remove the roasting pan from the oven. Lift the terrine mold out of the water bath and let it cool on a wire rack to room temperature, which will take about 2 hours.
About 5 min
Cook’s note: Don't discard the liquid that has cooked out; it's flavorful fat and jelly that will set as it cools.
- 12
Once cool, place a piece of cardboard cut to size on top of the terrine, and place a weight on it (like a few cans or a brick wrapped in foil). Refrigerate and press for at least 24 hours.
About 5 min
Cook’s note: Pressing the terrine is essential for a dense, sliceable texture and helps the flavors meld.
- 13
To serve, run a thin knife around the edges and unmold the terrine. Scrape off any excess solidified fat from the outside, then slice and serve cold with cornichons, mustard, and crusty bread.
About 5 min
Per serving
Nutrition
- Calories
- 390.3kcal
- Protein
- 29.8g
- Carbs
- 6.6g
- Fat
- 26.3g
- Fibre
- 1.2g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the terrine tightly wrapped in plastic wrap or in an airtight container in the refrigerator.
This dish is served cold and should not be reheated.
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