Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Rabbit terrine with plums and Mirabelle eau-de-vie

You'll need to start this recipe the day before.

You'll need

  •  
  • Rabbit terrine
  • 300 gm
  • small mirabelle plums or tinned plums, drained (see note)
  • 1 (about 1.3kg)
  • rabbit, deboned (about 600gm meat), liver and kidneys reserved and coarsely chopped
  • 350 gm
  • pork sausages, skins removed
  • 150 gm
  • pork loin, finely diced
  • 50 gm
  • fine dry breadcrumbs
  • 2
  • eggs, lightly beaten
  • 1 tbsp
  • thyme leaves
  • 60 ml (¼ cup)
  • mirabelle eau-de-vie (see note)
  • 180 gm
  • pork back fat, thinly sliced into long, thin pieces to line terrine lengthways
  • ¼ cup
  • goose fat, to seal terrine
  • 200 gm (1½ cups)
  • cornichons, to serve
  •  
  • Dandelion salad
  • ¼ cup
  • extra-virgin olive oil
  • 1½ tbsp
  • white wine vinegar
  • 1 tbsp
  • Dijon mustard
  • 35 gm (1½ cups)
  • firmly packed dandelion leaves, washed (see note)

Method

  • 01
  • Score bases of plums, using a small sharp knife, and place in a saucepan of boiling water for 1 minute or until skins begin to split, then drain, cool and peel. Halve plums and remove stones. Set aside until needed.
  • 02
  • Place rabbit meat between 2 pieces of plastic wrap and, using a meat mallet, gently flatten to 4mm thick. Set aside until needed.
  • 03
  • Combine sausage meat, pork loin, rabbit liver and kidneys, breadcrumbs, eggs, thyme and eau-de-vie in a bowl and season to taste with sea salt and freshly ground white pepper.
  • 04
  • Preheat oven to 180C. Line the base and sides of a 1.75 litre-capacity (30cm long x 11cm wide) terrine with 6 slices of slightly overlapping pork back fat laid lengthways. Add one-third of the sausage mixture and press down well. Trim rabbit to fit terrine and arrange half of the rabbit in a layer over sausage mixture. Add half of the remaining sausage mixture, pressing down well, top with a layer of plums, then top with remaining sausage meat, pressing down well. Add remaining rabbit, pressing down well, and cover with remaining pork back fat. Cover tightly with foil, place on a wire rack in a roasting tray and fill with enough hot water to come halfway up the sides of the terrine and bake for 1¼ hours. Remove and place on a tray to cool.
  • 05
  • Cut a piece of thick cardboard to fit inside the top of the terrine and wrap in foil. Place on top of terrine, weigh down with food cans and refrigerate overnight. Remove from refrigerator and remove foil. Remove top layer of back fat and discard. Carefully wipe top of terrine with a damp cloth, spoon goose fat over, cover with plastic wrap and refrigerate for another 3 hours or until goose fat is firm.
  • 06
  • For salad, whisk oil, vinegar and mustard in a small bowl and season to taste. Drizzle over dandelion leaves and toss gently to coat.
  • 07
  • To serve, unmould terrine, thickly slice and arrange on plates with salad and cornichons to the side. Remove back fat from around terrine and discard before eating.

Note Mirabelle plums are very sweet and have a golden skin. They're typically found in Europe. If unavailable, substitute with small blood or sugar plums. Mirabelle eau-de-vie is a clear plum-flavoured brandy. It's available from Vintage Cellars. If unavailable, substitute with normal brandy. Dandelion leaves have a slightly bitter taste and are best picked wild. If unobtainable, substitute rocket or watercress.


At A Glance

  • Serves 8 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Floral Alsatian gewürztraminer.

Featured in

Jul 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.