Main content

Rustic French Rabbit and Pork Terrine

Be inspired by Baguette Bistro+Bar's rustic French dish.


  • 1 rabbit around 1.2 kilo

  • 1 glass of white wine

  • 500ml pork stock

  • 80gms shelled and roasted pistachios

  • Zest of one lemon

  • Zest of half an orange

  • 5gm chopped thyme and rosemary

  • 5 cloves garlic crushed

  • 2 golden shallots, finely diced

  • 300gms diced speck (1cm cubes)

  • 100gms San Danielle ham, sliced thinly

  • Sea salt and cracked black pepper


  • 1.

    Cut the rabbit into 4 pieces and season with salt and pepper.

  • 2.

    Fry the rabbit lightly in oil to seal and transfer to a roasting tray.

  • 3.

    Pour over the wine and pork stock, cover with foil and roast at 180c for half an hour until the rabbit is just cooked.

  • 4.

    Rest the rabbit for half an hour then pick of all the meat, meanwhile strain all the cooking juices and rapidly reduce by two thirds volume and set aside.

  • 5.

    Line a terrine mould with cling film and then the san Danielle ham.

  • 6.

    Mix the rabbit with all the other ingredients except the cooking juices and check seasoning.

  • 7.

    Pack the rabbit mixture into the terrine mould and pour in the cooking juices , fold over the ham and cling film.

  • 8.

    Place a weight on top (a similar terrine mould is perfect) and refrigerate overnight.

  • 9.

    Serve with cornichons, prune chutney, pickled mushrooms and toast.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings