Rabbit Terrine Recipe

/Rabbit Terrine Recipe

Rabbit Terrine recipe, the weekend is right around the corner. Our lives can be so hectic during the week, that it is often challenging to come up with a special meal, one that says, “I love you”. This weekend, create a meal that says just that. With just a few extra minutes of extra attention, it will make that Saturday or Sunday a bit more special. Enjoy a full day at home and plan ahead a little and grab your ingredients at the grocery on your way home on Friday

Rabbit Terrine Recipe

For this recipe you will need a Rabbit terrine recipe mould and about 2 rabbits. See the preparation below to prepare the different cuts.


  • Mince Rabbit 2 * 1.2kg
  • Rabbit Liver 2 livers
  • Rabbit Chunks 200kg
  • Rabbit Filets For 1st line of terriene
  • Keisler bacon, smoked slices
  • Bread crumbs, fresh, dry 250g
  • Leeks, cleaned and trimmed 1 bunch
  • Eggs 2
  • Chopped Thyme ¼ bunch
  • Chopped Parsely ½ bunch
  • Chopped Sage ¼ bunch
  • Sea salt pinch
  • Cracked pepper 15g


  1. Preheat your oven to 150-160º.
  2. First, remove the bones from the rabbit.
  3. Mince the leg portions of the rabbit, leaving some parts whole.
  4. Remove the fillets and set aside.
  5. Add the eggs to the mince and season with the herbs and breadcrumbs. Mix well until it is all evenly blended.
  6. With a couple tablespoons of olive oil, cook the leeks in a frying pan over medium heat for about five minutes, turning occasionally so they cook evenly. Remove them from the heat and set them aside to cool a little.
  7. Line the terrine mould with gladwrap.
  8. Then, for the first layer in the mould pan with the sliced bacon. It should come up over the sides so you can finish the terrine by folding them over the final layer.
  9. Mix the rabbit pieces, loins and livers with the mince.
  10. For the second layer add the mince and pieces mix.
  11. Finally, layer the terrine with the cooked leeks and fold over the sliced bacon.
  12. Cover the mould well with gladwrap and place in your preheated oven for 40 minutes.

When the terrine has finished, remove the gladwrap and allow it to sit for about ten minutes. Slice and serve. Want a good wine suggestion? Try the De Bortoli Riorret Abbey Yarra Valley 2010 Pinot Noir, a most perfect pairing for rabbit. Happy Weekend!

Image thanks to Ross Brungles, Contact one of our private chefs if you’re interested in this classic French dish for private or business catering.

By |2018-05-05T09:46:53+00:00June 26th, 2014|Game Meats|0 Comments

Leave A Comment