A classic French-style terrine made with tender rabbit meat, subtly seasoned and wrapped in pancetta or caul fat. Served with fig jam for a sweet counterpoint, this dish is earthy, complex, and sophisticated.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 40 minsCook Time 1 hr 15 minsTotal Time 1 hr 55 minsFor the Terrine
1.30 lbs rabbit meat, deboned and diced (or substitute with rabbit loin/thigh)
9 oz pork shoulder, coarsely ground
3 ½ oz smoked bacon or pancetta, chopped
1 small shallot, finely minced
2 cloves garlic, minced
2 tsp fresh thyme leaves
½ tsp ground allspice
1 tbsp brandy or cognac
1 egg, lightly beaten
Salt & freshly ground pepper to taste
For Assembly
12 slices pancetta or caul fat (for wrapping)
Optional: 1–2 tablespoons pistachios or dried figs, chopped
To Serve
Fig jam or fig chutney
Cornichons, crusty bread, or baguette slices
Microgreens or fresh herbs for garnish
Prepare the Filling
1
In a large bowl, combine rabbit, ground pork, bacon, shallot, garlic, thyme, allspice, and brandy.
Mix in the egg and season generously with salt and pepper.
Optional: Fold in chopped pistachios or dried figs for extra texture.
Chill mixture for 15–30 minutes to let flavors marry.
Line the Terrine Mold
2
Preheat oven to 160°C / 325°F .
Line a 1-liter (8x4 inch) loaf pan or terrine mold with pancetta or caul fat, letting edges overhang.
Fill & Bake
3
Pack the meat mixture into the mold, pressing out air pockets.
Fold pancetta or caul over the top to seal.
Cover with foil or a terrine lid. Place in a bain-marie (water bath) in a roasting pan.
Bake for 75–85 minutes , or until internal temp reaches 70°C / 160°F .
Remove from oven and cool with a weight on top for a compact texture.
Chill & Slice
4
Refrigerate overnight before slicing.
Serve chilled or room temp with fig jam , cornichons , and toasted baguette .
Variations
5
Swap rabbit for duck or pheasant .
Add a layer of spinach , mushrooms , or foie gras in the center.
Use juniper berries for an extra gamey note.
Pairing Suggestions
6
Wine: Pinot Noir, Côtes du Rhône, or a rustic red Burgundy
Cocktail: Cognac or fig-infused Old Fashioned
NA: Black tea with thyme or plum shrub soda
Ingredients For the Terrine
1.30 lbs rabbit meat, deboned and diced (or substitute with rabbit loin/thigh)
9 oz pork shoulder, coarsely ground
3 ½ oz smoked bacon or pancetta, chopped
1 small shallot, finely minced
2 cloves garlic, minced
2 tsp fresh thyme leaves
½ tsp ground allspice
1 tbsp brandy or cognac
1 egg, lightly beaten
Salt & freshly ground pepper to taste
For Assembly
12 slices pancetta or caul fat (for wrapping)
Optional: 1–2 tablespoons pistachios or dried figs, chopped
To Serve
Fig jam or fig chutney
Cornichons, crusty bread, or baguette slices
Microgreens or fresh herbs for garnish
Directions Prepare the Filling
1
In a large bowl, combine rabbit, ground pork, bacon, shallot, garlic, thyme, allspice, and brandy.
Mix in the egg and season generously with salt and pepper.
Optional: Fold in chopped pistachios or dried figs for extra texture.
Chill mixture for 15–30 minutes to let flavors marry.
Line the Terrine Mold
2
Preheat oven to 160°C / 325°F .
Line a 1-liter (8x4 inch) loaf pan or terrine mold with pancetta or caul fat, letting edges overhang.
Fill & Bake
3
Pack the meat mixture into the mold, pressing out air pockets.
Fold pancetta or caul over the top to seal.
Cover with foil or a terrine lid. Place in a bain-marie (water bath) in a roasting pan.
Bake for 75–85 minutes , or until internal temp reaches 70°C / 160°F .
Remove from oven and cool with a weight on top for a compact texture.
Chill & Slice
4
Refrigerate overnight before slicing.
Serve chilled or room temp with fig jam , cornichons , and toasted baguette .
Variations
5
Swap rabbit for duck or pheasant .
Add a layer of spinach , mushrooms , or foie gras in the center.
Use juniper berries for an extra gamey note.
Pairing Suggestions
6
Wine: Pinot Noir, Côtes du Rhône, or a rustic red Burgundy
Cocktail: Cognac or fig-infused Old Fashioned
NA: Black tea with thyme or plum shrub soda
Rabbit Terrine with Fig Jam
