Rabbit & pig’s trotter terrine
A recipe to make the most of wild rabbit: a delicious, sustainable and economical meat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Terrine dish
- Fine-mesh sieve
- Oven
- Stove
- Pan
- Saucepan
- Plate
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Refrigerator
- Serving platter
Ingredients
- 1 wild rabbit, jointed
- 1 organic or free-range pig’s trotter, split in half and rinsed
- 150g streaky bacon, cut into lardons
- 1 onion, quartered
- 2 sticks of celery, halved
- 2 large carrots, peeled
- 4-5 sprigs of thyme
- 2 bay leaves
- 1 large glass of dry white wine
- 1 small bunch of parsley, leaves picked and chopped
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