Mike's Wild Rabbit Terrine Recipe

Have you ever had wild rabbit? This incredible field to table recipe is a great addition to any wild game chef's cookbook. 

Note: The portions of meat used in this recipe are a movable feast and very dependent on the size of your baking tin. I always use a standard 4×8 inch bread loaf tin, non-stick, and about 3 inches deep with tapered outsides to give a nice shape to the Terrine and to also aid getting it out when cooked. As such, you will need about a third of the volume of your tin of each Meat.

Ingredients

• 1 – 2 skinned and de-boned Rabbits, depending on size (you want about ½ lb of wild rabbit meat)
• ¼ lb Ground Pork
• ¼ lb Ground Venison
• Enough smoked streaky Bacon to line your tin (about ½ lb should suffice)
• ½ tsp Ground White Pepper
• ½ tbsp Sea Salt
• A handful of finely chopped Parsley
• A handful of chopped Pistachio Nuts
• Plastic cling wrap

​​Method

1. Take your rabbits and cut the back straps out, keeping them whole (these will run through the center of your terrine when you layer it together
2. Blitz/blend/grind the remaining rabbit meat (NO BONES!)
3. Mix the blitzed rabbit meat with the ground venison and pork along with the white pepper, sea salt, and parsley
4. Add the chopped pistachio nuts and get your hands in to mix very well
5. Layer your baking tin with plastic cling wrap. Then layer your bacon North to South and East to West, leaving a 2 inch overlap that will fold back over the mix
6. Press about an inch of the seasoned meat mix into the bacon bed
7. Lay your rabbit loins / back straps along the length of the tin, then fill the tin with remaining meat mixture to cover them
8. Tuck it all in with a bacon comb-over from each overlapping edge to the center of the tin
9. Wrap the cling wrap over tightly to make a neat sealed parcel
10. Place the tin in a larger tray. Pour water into the larger tray – this is a ‘Bain Marie’ (a hot water bath)
11. Place the whole shooting match into a warm oven (200 F) for 3 hours
12. Remove the terrine package from the tin and allow to cool
13. Press with a weight in your fridge overnight
14. To serve, be sure to use a clean and very sharp broad knife to slice the terrine into serving portions (be sure to wipe the blade with clean warm water between slices)