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.

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