Rabbit Terrine with Hazelnuts

About the Dish

This country-style terrine combines delicately flavored rabbit with pork, aromatic herbs and toasted hazelnuts. Preparing it a day or two ahead allows the flavors to develop and makes it ideal for a cold starter or picnic.

Ingredients

• 700 g boneless rabbit meat, cut into small pieces
• 300 g fatty ground pork
• 100 g toasted hazelnuts, roughly chopped
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 eggs
• 60 ml brandy or dry white wine
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley
• 1 teaspoon ground black pepper
• Salt
• Bay leaves
• Thin bacon slices, optional, for lining the dish

Method

1. Combine the rabbit, pork, shallots, garlic, brandy or wine, thyme, parsley, pepper and salt. Cover and refrigerate for several hours or overnight.
2. Heat the oven to 160°C. Line a terrine mold or loaf pan with bacon, if using, leaving enough overhang to cover the filling.
3. Mix the eggs into the marinated meat, then fold in the hazelnuts. Pack the mixture firmly into the mold so that no large air pockets remain.
4. Place bay leaves on top and fold over the bacon. Cover the mold with its lid or foil.
5. Set the mold in a deep roasting pan and add enough hot water to reach halfway up its sides. Bake until the center reaches at least 71°C, approximately 1½ to 2 hours depending on the mold.
6. Remove the terrine from the water bath and let it cool slightly. Weight the top gently for a compact texture, then refrigerate overnight.

Serving

Serve the terrine chilled or at cool room temperature in thick slices. Crusty bread, cornichons, mustard and a lightly dressed green salad make suitable accompaniments.

Storage

Keep the terrine covered and refrigerated. For best quality, eat it within three days and do not leave it at room temperature for extended periods.