Paté de Campagne (Country-Style Terrine)

Jean-Christophe Novelli brings together rabbit legs, smoked pork belly and a Madeira jelly to make this scrumptious rustic paté loaf
By Jean-Christophe Novelli
Paté de Campagne (Country-Style Terrine)
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 10 minutes plus 45 minutes proving
  • Prep Time: 1 hour 30 minutes plus 12 hrs marinating
  • Effort: hard

Ingredients

For the paté

  • 2 rabbit legs
  • 400 g lean pork
  • 200 g fresh pork fat
  • 1.5 tsp salt
  • 1/2 tsp freshly ground black pepper
  • pinch nutmeg
  • 13 juniper berries
  • 4 bay leaves
  • 1 tbsp dried mixed herbs, (marjoram, thyme, sage and savory)
  • 1.5 tbsp brandy
  • 2 eggs
  • 250 g smoked pork belly, thinly sliced
  • butter, for greasing

For the Madeira aspic

  • 10 g powdered gelatine
  • 450 ml water
  • 75 ml madeira

For the bread dough

  • 750 g strong bread flour
  • 1x7 g sachet fast-action yeast
  • 25 g unsalted butter, melted
  • pinch sugar
  • 10 g salt
  • 450 ml warm water
  • 1 egg, lightly beaten, to glaze

Method

1. On the day before, bone the rabbit legs and remove the skin and ligaments. Dice the rabbit meat, as well as the pork and pork fat. Transfer the meat to a bowl and sprinkle with the salt, pepper, nutmeg, juniper berries, bay leaves and dried herbs. Pour over the brandy and mix, cover with foil and leave to marinate overnight in the fridge.

2. To make the bread dough, mix the flour, yeast, butter, sugar and salt in a large bowl. Stir in just enough of the water to form a soft dough, then turn out onto a floured surface and knead well for 10 minutes, or 5 minutes in an electric mixer with a dough hook.

3. When it is smooth and springy, place the dough in a large bowl, cover with a damp tea towel leave in a warm place to prove for 45 minutes. It's ready when it has doubled in size.

4. Pre-heat the oven to 220C/gas 7.

5. Mince the seasoned diced meat and fat a little at a time in a food processor, chill thoroughly, and then mix in the 2 eggs and beat thoroughly for 5-10 minutes.

6. Remove the rind from the pork belly, cut the pork into small cubes and work into the forcemeat mixture. Check the seasoning, adding more if necessary.

7. Once the dough has proved, knock it back and cut off a small piece for the top of the terrine. Roll out the larger piece on a floured surface and line the buttered terrine mould with it, leaving an extra 1-2cm of the dough over the edge. Fill the terrine with the forcemeat and smooth the top, covering it with the edges of the dough.

8. Roll out the smaller piece of dough and seal it onto the excess overlap with egg wash. Make a small opening in the dough and insert a funnel to let the steam escape while baking. You can make a small funnel with foil.

9. Brush with the remaining egg wash and bake in the preheated oven for 10 minutes, then reduce the heat to 180C/ gas 4 and bake for another 45-60 minutes until cooked. If you are using a meat thermometer, you need to read a temperature of 65-70C in the exact middle of the terrine.

10. While the terrine is baking, make the Madeira aspic. Soak the gelatine granules in some of the water for 3-5 minutes until they soften and swell. Gently heat the rest of the water with the Madeira, and whisk in the softened granules until they are completely dissolved. Leave to cool slightly.

11. Remove the baked terrine from the oven and leave to cool. Pour the Madeira aspic through the funnel, and leave the terrine to set in the fridge.

12. Heat the outside of the terrine mould in a hot water bath to melt the butter, then remove the paté from the mould, slice and serve with toasted rustic bread.

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