Food and Travel Magazine | Country-style pork and rabbit terrine with…
Country-style pork and rabbit terrine with pickled plum relish
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Ingredients
- 350g smoked streaky bacon rashers, rind removed
- 500g skinless pork belly, diced
- 500g rabbit, diced
- 1 small onion, minced
- 2 garlic cloves, crushed
- 75ml dry cider
- 2tbsp brandy
- 75g whole pistachio nuts, shelled
- 1tbsp fresh thyme, chopped
- 2tbsp fresh parsley, chopped
- 1⁄2tbsp ground nutmeg
- 8 juniper berries, crushed
- 500g plums
- 1 piece stem ginger, plus 1tbsp syrup from jar
- 3tbsp red wine vinegar
- 75g brown sugar
- 1⁄2-1tsp salt
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