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Romeo Baudouin joins Guillaume Brahimi and shares this delicious recipe.
Marinate the rabbit, cheeks and fat, overnight in the armagnac, white wine, salt and pepper.
Next day, mince the marinated meat through the coarse plate of your mincer.
Add to this the eschallot, and all the herbs and mix well.
Add the egg whites and combine well.
Fill a terrine dish to just over full and cover with the caul fat.
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.
Remove the terrine from the oven when the internal temperature has reached 75ºC
Cool the terrine before refrigerating and set for 24 hours before serving.
Preparation Time: 36hrs
Cooking Time: 2 hrs
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