Belgian Rabbit Terrine with Bacon and Shallot

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A Belgian rabbit terrine often balances lean game with richer pork and bacon. The result is firm enough to slice thinly but still moist enough to feel generous on bread.

Serves: 8 people

Preparation time: 120 min

Ingredients

• Rabbit meat – 600 g
• Pork mince – 300 g
• Bacon lardons – 150 g
• Shallots – 2
• Garlic – 1 clove
• Eggs – 2
• Brandy or genever – 2 tbsp
• Fresh parsley – 2 tbsp, chopped
• Fresh thyme – 1 tsp
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Bone the rabbit if needed and cut the meat into strips and cubes. Keep a small part in visible pieces and mince the rest so the finished terrine has a more interesting slice.
STEP 2
Mix the rabbit with the pork mince, bacon, shallots, garlic, eggs, parsley, thyme and the brandy or genever. Season well and leave the mixture in the fridge for an hour so it firms up before filling the mould.
STEP 3
Pack the meat into a lined terrine dish, pressing down between spoonfuls. A dense fill prevents the slices from crumbling later on.
STEP 4
Bake in a bain-marie at 170 degrees Celsius until the terrine is cooked through and lightly coloured on top. Start checking after 1 hour.
STEP 5
Cool the terrine completely, then chill it until well set before slicing. Serve with pickles, mustard and a lightly dressed salad.