- Serves: 12-16
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes plus chilling
- Effort: hard
- 2 tbsp butter
- 1 large sweet onion, such as Vidalia, finely chopped, sautéed in butter
- 500 g rabbit meat, inced
- 250 g pork shoulder, minced
- 250 g chicken livers, minced
- 2 clove garlic, finely chopped
- 2 tbsp parsley, chopped
- 1 tbsp ground allspice
- 2 tsp whiskey
- 5 eggs, lightly beaten
- pig's caul fat
- 100g cooked cep mushrooms, sliced
- 1 fresh bay leaves
- 1 tbsp salt
- 1 tsp freshly ground freshly ground white pepper
- warm toast, to serve
- sweet onions
- Dijon mustard
Tips and Suggestions
Caul fat is the lacy sheet of fat that lines an animal's stomach. Pork caul fat is traditionally used to line terrine moulds or to encase faggots. It is sold by traditional butchers.
1. Heat the butter in a frying pan over medium heat. Add the onion and gently fry for 5 minutes until soft but not coloured. Remove from the heat and set aside.
2. Put the rabbit, pork and chicken livers in a large bowl and mix well. Add the onion, garlic, parsley, allspice, whisky and the salt and pepper. Stir again, making sure everything is evenly mixed. Cover and leave in the fridge for 3 hours.
3. Preheat the oven to 180°C/gas 4.
4. Once the rabbit mix is chilled, stir in the eggs.
5. Lay about two-thirds of the caul fat in a 2-litre terrine mould, draping it over the base and up the sides. Half-fill the mould with the rabbit mix, pressing it flat with a palette knife. Arrange the mushrooms in a layer on top, then cover with the rest of the rabbit mix. Finish by covering with the remaining caul fat. Place the bay leaf on top and cover with a lid.
6. Place in roasting pan with enough hot water to come halfway up the sides of the mould. Bake for 1 hour and 30 minutes, until a knife plunged into the middle comes out clean.
7. Allow to cool completely, then chill for 4 hours before serving.
8. To serve, place a slice of the terrine on a plate and garnish with gherkins, pickles, sweet onions and Dijon mustard. Serve with warm toast.
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