This recipe was suggested by an ArdMoor customer whose husband had been tasked with patrolling her vegetable patch which had come under attack from a burgeoning rabbit population. At least she was confident their diet had been organic…….
Ingredients
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9000g hare/rabbit meat
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450g belly of pork boned and with rind off
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225g streaky bacon rashers – thin sliced (half chopped, half whole)
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Salt & pepper, tsp thyme & marjoram
For the marinade
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4 bay leaves
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8 crushed juniper berries
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peppercorns
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600ml brandy/white wine
Method
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Day 1 – Place Rabbit and Belly of Pork (whole) in marinade overnight and lots of black pepper
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Day 2 – 150C Gas 2
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Line terrine container with streaky bacon.
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Strain off marinade and keep
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Mince hare/rabbit (in magimix)
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Mince Pork belly
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Put meats into terrine in alternate layers (1-2cm thick) sprinkling with thyme, marjoram, s+p
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Cover with bacon rashers and use bay leaves for decoration!
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Pour in marinade. Cover with greaseproof paper (+lid if using Le Creuset.)
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Put in oven for 3 hours.
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Remove lid for final 5 – 10 mins to brown (so it looks nice!)
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Leave to cool c.30 mins, then weight down.
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Leave for 2 days in fridge for flavours to infuse before scoffing.
You will need a terrine dish around 30cm x 10cm x 10cm. This can be made in a Le Creuset straight into the oven or use a loaf tin in a bain marie.
Additional Tips
Waste not, want not – you can also add all the ‘hideous’ parts of rabbit/hare = heart, kidneys, liver – mince up then mix in as further flavours… she didn’t!
Find more inspiration in our recipes section.