This dish is so pretty, but essentially my rabbit terrine is a big slab of meat, freshened by the addition of peas and asparagus. Served with a pickled salad and a few truffle shavings, it made a delicious lunch on a recent shoot.
Serves: 6-8 people
Prep time: 15 minutes
Cooking time: 90 minutes
1 rabbit, skinned and cleaned. Reserve the kidneys and liver
150g pork belly, meat and fat separated
500ml warm vegetable stock
2 sheets of gelatine
8 asparagus spears, blanched
20 slices of pancetta
200g of petit pois
1 tbsp salt
Pepper to season
- Heat the oven to 150°C.
- Mince the rabbit and pork belly meat, and finely slice the fat (or get your butcher to do it for you). Add the rabbit, pork, fat, salt, and a good twist of pepper to a bowl and mix well.
- Soften the gelatine in a little water for ten minutes, then drain and squeeze out, then set aside.
- Line a terrine dish with the pancetta, hanging the edges over, so that you can fold them back and cover the top.
- Spoon a layer of the rabbit and pork into the bottom and spread well. Cover with a layer of peas. Add another layer of rabbit and pork mix. Add a layer of asparagus. Cover with the remaining meat.
- Pour in the gelatine and stock, then press down. Fold over the pancetta. Place the terrine in a baking tray half-filled with hot water and cook for one and a half hours.
- Remove from the oven, take the lid off and weight down with a piece of cardboard and some tin cans, then leave it in the fridge overnight.
- Remove from the fridge half an hour before serving, turn upside down onto a board and slice. Serve with a pickled salad.