Rabbit Terrine

This elegant rabbit recipe delivers sophisticated appetizer worthy of fine dining. Using traditional French charcuterie, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Elegant charcuterie for special occasions

Classic Charcuterie This sophisticated preparation transforms rabbit into elegant pâté suitable for cocktail parties and fine dining appetizers.

Ingredients (Serves 15-20 as appetizer)

• 2.5 lbs rabbit meat, ground fine
• 1 lb pork fat, ground
• 1/2 lb chicken livers, cleaned
• 2 eggs, beaten
• 1/4 cup cognac
• 2 shallots, minced fine
• 4 cloves garlic, minced
• 2 tsp salt, 1 tsp white pepper
• 1/2 tsp nutmeg, 1/4 tsp cloves
• 1/4 cup pistachios, chopped (optional)
• Caul fat for lining

Professional Terrine Method

1. Liver Preparation: Grind with pork fat. Soak the livers in milk for 2 hours to mellow their flavor. Sauté quickly until just pink, then process until smooth.

2. Forcemeat Assembly: Combine all the ground meats and seasonings. Mix until the texture becomes sticky and cohesive.

3. Molding Process: Line your terrine mold with caul fat. Pack the mixture firmly, pressing out any air pockets as you go.

4. Water Bath Cooking: Cover with foil and bake for 45-60 minutes in a water bath at 325°F until the internal temperature reaches 160°F for food safety.