Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

sample image

Most Popular Recipes

Search our recipes


Recipes for Game


My Favorites
Add recipe
Search Recipes

Latest Recipes

Try our new recipe

recipe image
Mixed Game Pie

Try this recipe


Mixed Game Pie

Recipes arrow Occasionarrow Rabbit Terrine
 Add to Favorites
 My Favorites
 Email this recipe
 Print this recipe
Rabbit Terrine
Created by admin, Monday, 29 November 1999
Description
Ideal for picnics or salad lunches. This can also be made with any of the white-meated game birds.

Ingredients
At a glance
Other Recipes
Occasion
Methods/steps

Ingredients

6 rashers streaky bacon 1 1/2lbs / 675g rabbit 1 1/2 lbs / 675g fat pork, finely minced 2 tbsp brandy 2 garlic cloves crushed 1 tsp dried thyme or 2 tsp fresh thyme leaves chopped freshly ground sea salt and mixed black and white peppercorns a pinch of sugar and a dash of worcester sauce

Notes

180 degC, 350 deg F, gas mark 4. Aga - medium oven (Also see - Rabbit Pate with Beer)
Rabbit Terrine

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 1 Hours & 30 Mins

Using the flat of a knife blade, thins and stretch the bacon rashers and then line a 1lb / 500g loaf tin or an earthenware rectangular container.
Mince the rabbit very finely - if necessary ask the butcher but do not use the metal blades of the food processor.

Mix together with the minced pork and stir in all the other ingredients to mix well.

Add salt and pepper to taste

Spread the mixture in the terrine, fold over any overhanging bits of bacon, cover with foil and cook in the bain marie in a pre-heated oven for one and a half hours.

Remove from oven, allow to cool off for 1/2 hour then cover with weights and leave to cool completely.

Decorate with parsley or sprigs of thyme and serve either straight from the terrine or turned out and sliced.

Serving Suggestion

Decorate with parsley or sprigs of thyme and serve either straight from the terrine or turned out and sliced.

Serve with crusty bread or toast


Reviews
Rate this recipe
 

Recipe of the Day

Fallow Venison Cutlets with oranges and redcurrant jelly
Created by admin
{mosimage}
This recipe is for fallow deer but can be used for any venison cutlets.