Rabbit and pistachio terrine
A terrine may seem daunting but really is worth the effort. It can be made a week in advance.
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Serves
10
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2
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farmed white rabbits (about 1.2kg each), boned (see note)
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200 gm
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pork belly, coarsely minced
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200 gm
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veal shoulder, coarsely minced
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100 gm
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pork fat, cut into 1cm dice and blanched
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150 gm
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pistachios, blanched and peeled
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1 tbsp
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olive oil
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1
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onion, finely chopped
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1 clove
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garlic, crushed
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½ bunch
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thyme, leaves picked
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500 gm
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thinly sliced smoked streaky bacon
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To serve:
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gherkins and crusty bread
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1
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Set aside rabbit loins and cut leg meat into 1cm dice and combine with pork, veal, pork fat and pistachios in a large bowl and set aside.
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2
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Heat olive oil in a saucepan over low-medium heat, add onion and garlic and cook for 5 minutes or until translucent. Add thyme and remove from heat. Cool slightly, add to meat mixture and mix to combine. Season with sea salt and freshly ground white pepper.
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3
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Preheat oven to 150C. Line a 11cm x 30cm, 2-litre capacity terrine mould with bacon, overlapping each slice and allowing slices to overhang edge by about 4cm. Place one-third of the meat mixture in the terrine, then place two loins on top and repeat. Fill mould with remaining meat mixture and fold over bacon to enclose. Cover with foil and place in a paper towel-lined roasting tray. Pour in enough hot water to come halfway up sides of mould and cook for 1 hour 45 minutes. Cool at room temperature for 1 hour, then refrigerate overnight, using weights to press the terrine.
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4
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To serve, dip terrine mould in hot water for 2-3 minutes, remove foil and invert onto a chopping board. Slice and serve at room temperature with gherkins and crusty bread.
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Note Rabbit is available from most butchers but may need to be ordered in advance. Ask your butcher to bone the rabbit for you.
RECIPE Jeremy and Jane Strode
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles