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
600ml brandy/white wine
Day 1 – Place Rabbit and Belly of Pork (whole) in marinade overnight and lots of black pepper
Day 2 – 150C Gas 2
Line terrine container with streaky bacon.
Strain off marinade and keep
Mince hare/rabbit (in magimix)
Mince Pork belly
Put meats into terrine in alternate layers (1-2cm thick) sprinkling with thyme, marjoram, s+p
Cover with bacon rashers and use bay leaves for decoration!
Pour in marinade. Cover with greaseproof paper (+lid if using Le Creuset.)
Put in oven for 3 hours.
Remove lid for final 5 – 10 mins to brown (so it looks nice!)
Leave to cool c.30 mins, then weight down.
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.
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.