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Terrine de Lapin
Created by: Howcan Team
Ingredients
- 2 lbs rabbit meat, deboned and diced
- 1/2 lb pork belly, diced
- 1/2 cup white wine
- 1/4 cup brandy
- 1/4 cup heavy cream
- 2 eggs
- 1/4 cup pistachios, shelled and chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Butter, for greasing the terrine mold
Instructions
- Preheat the oven to 325°F (165°C).
- In a large bowl, combine the diced rabbit meat, diced pork belly, white wine, brandy, heavy cream, eggs, chopped pistachios, chopped parsley, salt, black pepper, and nutmeg. Mix well to combine all the ingredients.
- Grease a terrine mold with butter and line it with parchment paper, leaving some overhang on the sides.
- Transfer the meat mixture into the prepared terrine mold, pressing it down firmly to remove any air pockets.
- Cover the terrine with the overhanging parchment paper and then cover it with aluminum foil, sealing it tightly.
- Place the terrine mold in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the terrine mold.
- Bake in the preheated oven for 1 hour, or until the terrine is firm and cooked through.
- Remove the terrine from the oven and let it cool to room temperature. Once cooled, place a weight on top of the terrine and refrigerate for at least 8 hours, or overnight.
- To serve, remove the terrine from the mold, slice it, and enjoy with crusty bread and cornichons.
Terrine de Lapin, a classic French dish, has a rich history dating back to the medieval times. This delectable rabbit terrine was traditionally prepared by French chefs in the Burgundy region, where rabbits were abundant. The dish gained popularity in the 18th century and became a staple in French cuisine. Renowned chefs like Auguste Escoffier and Paul Bocuse have contributed to its refinement. Today, the best versions of Terrine de Lapin can be found in traditional French bistros and Michelin-starred restaurants. The key to a perfect Terrine de Lapin lies in the quality of the rabbit meat, the right blend of herbs and spices, and the precise cooking technique. For a unique twist, some chefs incorporate pistachios or prunes into the terrine for added flavor and texture.
90 min
8
320 calories
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