Rustic Rabbit Terrine

Ingredients

• 2 pounds (900g) rabbit meat, boneless and skinless 2 pounds (900g) rabbit meat, boneless and skinless
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of bacon, thinly sliced 4 slices of bacon, thinly sliced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped shallots, red wine, thyme, rosemary, bay leaves, salt, and pepper.
2. 2.
   Add the rabbit meat to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Remove the rabbit meat from the marinade and pat dry with paper towels. Reserve the marinade.
5. 5.
   Heat the olive oil in a large skillet over medium heat. Sear the rabbit meat on all sides until browned.
6. 6.
   Transfer the rabbit meat to a terrine dish, arranging it in an even layer. Pour the reserved marinade over the meat.
7. 7.
   Lay the bacon slices over the top of the rabbit meat, covering it completely.
8. 8.
   Cover the terrine dish with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water, creating a water bath.
9. 9.
   Bake the terrine in the preheated oven for 2 hours, or until the rabbit meat is cooked through and tender.
10. 10.
    Remove the terrine from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
11. 11.
    To serve, remove the terrine from the refrigerator and let it sit at room temperature for 30 minutes. Slice and serve with crusty bread, cornichons, and Dijon mustard.

Treat your ingredients with care...

• Rabbit meat — Make sure to choose fresh and high-quality rabbit meat from a reputable source. If rabbit meat is not available, you can substitute it with chicken or turkey.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, for the marinade. The wine adds depth of flavor to the terrine.
• Bacon — Opt for thinly sliced bacon to ensure it cooks evenly and becomes crispy during baking.

Tips & Tricks

• For a more intense flavor, marinate the rabbit meat overnight.
• Serve the terrine with a dollop of cranberry sauce for a touch of sweetness.
• If you prefer a smoother texture, you can blend a portion of the cooked rabbit meat with the marinade before assembling the terrine.
• The terrine can be made a day in advance, allowing the flavors to develop further.
• Leftover terrine can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the rustic rabbit terrine chilled or at room temperature. Accompany it with crusty bread, cornichons (pickled gherkins), and Dijon mustard for a traditional French experience.

Presentation advice

To present the terrine beautifully, slice it into thick slices and arrange them on a platter. Garnish with fresh herbs, such as thyme or rosemary, for an elegant touch.