Rabbit and pistachio terrine
Australian Gourmet Traveller and Jeremy and Jane Strode from Bistrode French entree recipe for rabbit and pistachio terrine
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 www.gourmettraveller.com.au.
Cooking tools:
- Terrine mould
- Roasting pan
- Weight
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Paper towel
- Aluminum foil
- Refrigerator
Ingredients
- 2 farmed white rabbits (about 1.2kg each), boned (see note)
- 200 gm pork belly, coarsely minced
- 200 gm veal shoulder, coarsely minced
- 100 gm pork fat, cut into 1cm dice and blanched
- 150 gm pistachios, blanched and peeled
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- ½ bunch thyme, leaves picked
- 500 gm thinly sliced smoked streaky bacon
- gherkins and crusty bread
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