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Rabbit Terrine

Romeo Baudouin joins Guillaume Brahimi and shares this delicious recipe.


  • 300 gm boneless, skinless rabbit meat

  • 300 gm diced pork fat

  • 300 gm diced pork cheek

  • 100 gm cleaned rabbit livers

  • 18 gm fleur de sel

  • 2 gm ground black pepper

  • 100 gm eschallots finely diced

  • 100 gm egg whites

  • ¼ bunch chopped parsley

  • ¼ bunch chopped tarragon

  • ¼ bunch chopped chervil

  • ¼ bunch chopped chives

  • 20 gm armagnac

  • 20 gm white wine

  • 100 gm caul fat


  • 1.

    Marinate the rabbit, cheeks and fat, overnight in the armagnac, white wine, salt and pepper.

  • 2.

    Next day, mince the marinated meat through the coarse plate of your mincer.

  • 3.

    Add to this the eschallot, and all the herbs and mix well.

  • 4.

    Add the egg whites and combine well.

  • 5.

    Fill a terrine dish to just over full and cover with the caul fat.

  • 6.

    Place the terrine into a deep baking dish and bake in a pre-heated oven at 200ºC until the top has nicely coloured to a dark brown, pour a little water into the baking dish to make a bain-marie and reduce the temperature to 100ºC and cook for a further hour and a half.

  • 7.

    Remove the terrine from the oven when the internal temperature has reached 75ºC

  • 8.

    Cool the terrine before refrigerating and set for 24 hours before serving.


Preparation Time: 36hrs
Cooking Time: 2 hrs

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