Hare or Rabbit Terrine

Hare or Rabbit Terrine

This recipe was suggested by an ArdMoor customer whose husband had been tasked with patrolling her vegetable patch which had come under attack from a burgeoning rabbit population. At least she was confident their diet had been organic…….


  • 9000g hare/rabbit meat

  • 450g belly of pork boned and with rind off

  • 225g streaky bacon rashers – thin sliced (half chopped, half whole)

  • Salt & pepper, tsp thyme & marjoram

For the marinade

  • 4 bay leaves

  • 8 crushed juniper berries

  • peppercorns

  • 600ml brandy/white wine


  1. Day 1 – Place Rabbit and Belly of Pork (whole) in marinade overnight and lots of black pepper

  2. Day 2 – 150C Gas 2

  3. Line terrine container with streaky bacon.

  4. Strain off marinade and keep

  5. Mince hare/rabbit (in magimix)

  6. Mince Pork belly

  7. Put meats into terrine in alternate layers (1-2cm thick) sprinkling with thyme, marjoram, s+p

  8. Cover with bacon rashers and use bay leaves for decoration!

  9. Pour in marinade. Cover with greaseproof paper (+lid if using Le Creuset.)

  10. Put in oven for 3 hours.

  11. Remove lid for final 5 – 10 mins to brown (so it looks nice!)

  12. Leave to cool c.30 mins, then weight down.

  13. Leave for 2 days in fridge for flavours to infuse before scoffing.

You will need a terrine dish around 30cm x 10cm x 10cm. This can be made in a Le Creuset straight into the oven or use a loaf tin in a bain marie.

Additional Tips

Waste not, want not – you can also add all the ‘hideous’ parts of rabbit/hare = heart, kidneys, liver – mince up then mix in as further flavours….. she didn’t!

Find more inspiration in our recipes section.