Recipe

Rabbit and hazelnut terrine

Tender and flavoursome rabbit and hazelnut terrine - the perfect addition to your next dinner party or afternoon tea!

Jul 31, 1976 2:00pm
  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
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Ingredients

Rabbit and hazelnut terrine
  • 2 rabbits (1.8kg)
  • 400 gram pork sausages
  • 1 cup (250ml) red wine
  • 3 clove garlic, crushed
  • 1 tablespoon fresh thyme, chopped finely
  • 1/2 cup (70g) hazelnuts, roasted
  • 3 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 18 thin slices streaky bacon (540g)

Method

Rabbit and hazelnut terrine
  • 1
    Cut the boneless rabbit loin into 2cm strips; reserve. Coarsely chop remaining rabbit, removing and discarding all bones. Process rabbit meat using the pulse button until coarse. Remove and discard casings from sausages.
  • 2
    Combine chopped rabbit, sausage meat, wine, garlic and thyme in large bowl. Cover; refrigerate 4 hours or overnight.
  • 3
    Stir nuts, salt, pepper and nutmeg into meat mixture.
  • 4
    Preheat oven to 180°C. Line base and two long sides of 9cm x 23cm loaf pan with baking paper, extending paper 5cm over edges of pan. Line pan with bacon, overlapping each slice and allowing slices to overhang edges by about 4cm.
  • 5
    Press half the meat mixture into pan; place rabbit loin strips on top, cover with remaining meat mixture. Cover pan with foil; place pan in large baking dish, pour enough boiling water into dish to come halfway up sides of pan.
  • 6
    Bake terrine 45 minutes; remove foil, bake another 45 minutes or until cooked when tested.
  • 7
    Remove pan from dish; cover terrine with baking paper. Cool at room temperature 1 hour. Place another dish or same-sized loaf pan, filled with heavy cans on terrine to weight; refrigerate overnight. Refrigerate 2 days.

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