Terrine de Lapin et Jambon (Rabbit and Ham Terrine)

Merrilees Parker's mouthwatering terrine is accompanied by a simple but tasty leek salad and is perfect for a light summer meal or starter
By Merrilees Parker
Terrine de Lapin et Jambon (Rabbit and Ham Terrine)
  • Rating:
  • Serves: up to 10
  • Cook Time: 4 hours 45 minutes
  • Prep Time: 20 minutes plus up to 3 hrs chilling
  • Effort: medium


For the terrine

  • 1 ham hock
  • 1 rabbit, cut into joints
  • 250 ml Chablis wine
  • 110 g parsley, chopped
  • 55 g tarragon, chopped
  • 1/2 onion, diced
  • 12 sheets leaf gelatine

For the leek salad

  • leeks
  • lemon juice
  • olive oil
  • 1 pinches sugar


1. Place the ham hock in a pan and cover with water. Bring to the boil and simmer for 4 hours.

2. When the ham is almost cooked, add the rabbit and wine and cook gently for 30 minutes. Remove from the heat and leave to cool.

3. When cool, remove the meats and cut into cubes. Reserve the stock.

4. Mix the rabbit and ham with the parsley, tarragon and onion and spoon into a terrine.

5. Soak the gelatine leaves in a little cold water for 5 minutes.

6. Squeeze the excess water from the soaked gelatine and add to the to ham stock.

7. Bring to the boil stirring and simmer for 2 minutes. Pour the ham stock onto the chopped meat mixture in the terrine and leave to set for 2-3 hours.

8. To make the leek salad: Cook the leeks in boiling water until tender. Drain, cut into strips and season with lemon juice, olive oil and a little sugar.

9. Serve the terrine with Dijon mustard and the leek salad.

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