Rabbit Terrine with Fig Jam

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

Prepare the Filling

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

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

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

Refrigerate overnight before slicing.
Serve chilled or room temp with fig jam, cornichons, and toasted baguette.

Variations

Pairing Suggestions