Dish

Terrine de lapin

Rabbit Terrine

Terrine de lapin is made by cooking rabbit meat with a variety of herbs and spices. The meat is then pressed into a loaf and chilled until it is firm. The dish is typically served with a side of cornichons and crusty bread. The rabbit meat has a delicate and slightly sweet flavor that is complemented by the herbs and spices.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Terrine de lapin is a French dish that has been enjoyed for centuries. It is believed to have originated in the Burgundy region of France. The dish is typically served as an appetizer and is enjoyed by people of all ages. The name Terrine de lapin comes from the French word "terrine" which means "earthenware dish" and "lapin" which means "rabbit".

Dietary considerations

Gluten-free

Variations

Terrine de lapin can be made with a variety of herbs and spices. Some recipes call for the addition of bacon or foie gras. The dish can be customized to suit your taste and dietary preferences.

Presentation and garnishing

Terrine de lapin can be presented in a variety of ways. It can be served on a platter with a side of cornichons and crusty bread. The dish can be garnished with fresh herbs or a sprinkle of paprika for added flavor.

Tips & Tricks

When pressing the rabbit meat into a loaf, be sure to use a terrine mold that is lined with plastic wrap. This will make it easier to remove the terrine from the mold. Chill the terrine for at least 24 hours before serving to allow the flavors to develop.