Rabbit and brandy terrine

1 rabbit (about 1.5kg)
750g bacon
2 medium onions
4 bay leaves
2 garlic cloves
200g pancetta
5 tbsp brandy
a bit of butter and vegetable oil
salt and pepper

terrine dish (with lid, or use tin foil)
baking tray
cling film

Chop the rabbit meat roughly and place in a large bowl.

Mince the bacon: if you don’t have a mincer, chop very finely by hand. Add to the rabbit meat.

Slice the onions and crush the garlic. Fry in a saucepan with the bay leaves, butter and onion. Keep stirring. Before the onions change colour, add the brandy and light with a match. Stir again. The alcohol should burn for a minute or so. Once there is no more flame stir again. Remove the bay leaves and keep aside.

Add the onion mix to the meat and mix well with your hands. Crush some black pepper over  – be generous as it’ll give extra flavour – and add a little sea salt (not too much as the bacon is already salty).

Preheat the oven to 180°c. Put a spoonful of water in the terrine dish; this will help the cling film to stick. Lay down a long piece of cling film in the dish, leaving 5cm to either side. It’s important there is enough cling film to close around the mix. Lay down the sliced pancetta over the bottom and sides of the dish, leaving enough to close around the terrine.

Add the meat mix with all the juice, and press well. Close the pancetta around it, adding more if needed so you can’t see the meat mix. Put the four bay leaves on top. Close with cling film to make airtight and put on the lid. If you don’t have a lid, close tight with foil.

Put the terrine on a baking tray and add some water at the bottom – about 2 fingers deep. Put it in the oven and bake for 1hr 30min. Keep an eye on it while cooking: you might need to add water a couple of times. Don’t let it dry out.

Once cooked, remove the terrine from the tray, and allow to cool in the dish before turning out. Enjoy cold in slices, with salad, pickles and rustic bread.

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