Rabbit & Pork TerrineSubmitted by: IMELDASHOEQUEEN
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
500g rabbit meat
500g pork or chicken thigh mince (neither low fat)
100ml pinot noir
2 Tbl whiskey
8 juniper berries, lightly crushed
1 1/2 tsp mixed spice
2 cloves garlic, crushed
50g streaky bacon, finely sliced
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup cream
2 tsp sea salt
Freshly ground black pepper to taste
1/3 cup craisins
3 slices streaky bacon
3 bay leaves
Transfer the mixture to the baking dish and smooth the top. Lay the bacon over the terrine and tuck in the bay leaves.
Put the terrine in a baking dish and add enough boiling water to come half way up the side of the dish. Cook for 55-60 minutes or until the terrine has shrunk away from the sides of the dish and is firm to the touch. Remove from the water and cool for 1 hour. Place the terrine in another dish - to catch the liquid that will spill out - and cover with a piece of aluminium foil.
Weigh down with a chopping board and heavy cans and refrigerate for 1 day before serving. Remove the terrine from the dish and slice. Serve with beetroot or black cherry relish, damoson plum paste, cornichons and a loaf of crusty bread.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.