Rabbit and prune terrine

This robust country terrine from Tamasin Day Lewis is richly flavoured with wine, brandy and fragrant herbs
By Tamasin Day-Lewis
Rabbit and prune terrine
  • Rating:
  • Serves: 6-8
  • Cook Time: 3 hours 10 minutes
  • Prep Time: 45 minutes plus overnight soaking
  • Effort: medium



  • 6-8 prunes, soaked overnight in tea
  • 200 ml robust red wine
  • 3 tbsp brandy
  • 1/2 tsp ground cinnamon
  • 1 rabbit, chopped into 6 or 8 pieces
  • 2 pig's trotters
  • 4 carrots, cut into large chunks
  • 4 sticks celery
  • sprigs bay, thyme, parsley and rosemary, tied with string
  • stock or water
  • 2 tbsp walnut oil
  • 2 tsp sherry vinegar
  • 1 small glass of marc or brandy
  • freshly ground salt and black pepper
  • toast, to serve


1. Drain the prunes, put in bowl and cover with the wine and brandy. Stir in the cinnamon. Leave to soak for 1 hour.

2. Preheat the oven to 170°C/gas 3.

3. Place the rabbit pieces and pig's trotters in a large flameproof casserole. Add the prunes and their juice, carrots, celery and herbs. Season with salt and pepper to taste. Pour in enough stock to just cover.

4. Bring to the boil, then cover and bake in the oven for 2 1/2-3 hours until the rabbit is tender.

5. Remove from oven and allow to cool in the casserole .

6. Remove the rabbit pieces using a perforated spoon. Break the flesh into flaky pieces and put in a bowl. Chop up the celery and carrots and add to the bowl. Break up the prunes, discarding the stones, and add to the bowl as well.

7. Add the walnut oil, sherry vinegar and marc. Season to taste and mix well.

8. Press the mixture into a terrine dish. Strain the stock from the stew and pour over the rabbit mixture. Put into the fridge for 2-3 hours until set.

9. Serve with hot triangles of toast.

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