Let’s meat again!


Rabbit terrine

Earlier this year, our friend Andreas, one of the owners of www.midihideaways got together with friends to explore the making of terrines and pates. Some were to be for the store cupboard and others were to be eaten right away.

The terrine that Andreas is talking about today was for storage back in February, but now it’s ready! The recipe for rabbit terrine came from Simon Hopkinson’s book Roast Chicken and Other Stories, with a chef’s super touch to make it his own.

Here it is.

* * *

The recipe called for a small rabbit, pork back fat, skinless belly pork, pork fillet, bacon rashers, onion, garlic, butter, egg, herbs, breadcrumbs, cognac, salt and pepper.

The butcher had already boned the rabbit, which was very helpful.

In his introduction to the recipe, Simon Hopkinson calls for all ingredients to be chopped by hand, as the resulting texture is nicer. We chopped everything into small pieces, but the results were still a little too coarse for our liking. The hand-chopping took a lot of time and elbow-grease, so we put some of the meat through an old-fashioned meat grinder.

The remaining ingredients were mixed with the chopped meat.… and then we packed the mixture into terrine jars – the kind that seal with a clip and a rubber seal.

The terrines were put in a deep baking dish. Hot water was added to come halfway up the jars, and then the dish went into the oven for just over an hour.

Of course then it was time for an apero and some lovely smoked mackerel pate, but that’s another story.

At the end of that delicious meal, our terrines were ready to come out of the oven.

They were looking very good! The jars would have to cool completely before the clips could be taken off, and then they would have to stand for at least a week or two for the flavour to fully develop, or more if you can stand the wait.

The pate is absolutely delicious – well worth the effort, and definitely one to make again!