Rabbit & Pork Terrine
- Number of Servings: 6
Ingredients
500g rabbit meat500g pork or chicken thigh mince (neither low fat)100ml pinot noir2 Tbl whiskey8 juniper berries, lightly crushed1 1/2 tsp mixed spice2 cloves garlic, crushed50g streaky bacon, finely sliced1 small onion, finely chopped2 eggs, lightly beaten1/4 cup cream2 tsp sea saltFreshly ground black pepper to taste1/3 cup craisins3 slices streaky bacon3 bay leaves
Preheat the over to 180C. Cut the raabbit meat into chunks and grind coarsely using a food processor or meat grinder. Put the rabbit, pork mince, red wine, whiskey, juniper berries, rosemary, mixed spice, garlic and the bacon in a large bowl. Mix well, cover and marinate in the refrigerator for 3-24 hours. Add the remaining ingredients and mix by hand until thoroughly combined.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 463.6
- Total Fat: 18.2 g
- Cholesterol: 244.2 mg
- Sodium: 291.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.6 g
- Protein: 57.9 g
Member Reviews