Rabbit Terrine - Chef Recipe by Mark Best
Rabbit Terrine - Chef Recipe by Mark Best

Rabbit Terrine - Chef Recipe by Mark Best


Ingredients

"This recipe was adapted from a recipe by the great Gaston Len.tre, one of France's
greatest patissiers and chef–entrepeneur founder of the restaurant, catering, retail and
cooking school empire, LeN.tre. M. Len.tre took the savoir-faire of French country
cooking and turned it into high-art retail. This recipe eschews the fancy retail garnish
of high street Paris and strips it back to its peasant heart, the Sauternes the only thing
perhaps belying its origin." ~ Mark Best.

1 x 1.5 kg (3 lb 5 oz) rabbit,including heart, liver and kidneys
200 g (7 oz) chicken livers
700 g (1 lb 9 oz) skinless, bonelesschicken thighs, diced
800 g (1 lb 12 oz) diced porkshoulder
400 g (14 oz) diced pork back fat
2 celery stalks
2 eggs
200 g (7 oz/2 cups) rolled (porridge) oats
300 ml (10 fl oz) Sauternes
120 g (4 1/2 oz) wholegrain mustard
1 bunch of tarragon, chopped
25 g (1 oz) salt
2 tsp smoked paprika
1 tsp freshly ground coriander seeds
1 tsp freshly ground white pepper
Cornichons to serve (optional)

Method

Debone the rabbit and chop it into even-sized pieces.

Put the rabbit, including its heart, liver and kidneys, the chicken livers, thigh meat, pork shoulder, pork back fat and celery through a coarse mincer (grinder).

Put the minced meat and celery in a bowl and add the eggs, oats, Sauternes, mustard, tarragon, salt and spices and mix thoroughly with your hands.

Layer a traditional ceramic terrine mould (with a lid) with two layers of plastic wrap, making sure the wrap overhangs on all sides.

Put the mixture in the mould – you should have enough to protrude above the top by 1 cm ( ½ in) or so. Wrap the terrine tightly in the overhanging plastic wrap and put the lid on. Allow to rest for 1 hour.

Preheat the oven to 160°C (320°F).

Place the terrine in a bain-marie (water bath) so the water comes halfway up the sides of the terrine. Cook for 1 hour 20 minutes with the lid on, until the terrine
reaches a core temperature of 68°C (154°F).

When cooked, refrigerate for 24 hours with a 750 g (1 lb 11 oz) weight directly on top of the pate. Serve at 10–14°C (50–57°F) with the cornichons, if desired.

Credits: This is an edited extract from Best Kitchen Basics by Mark Best published by Hardie Grant Books RRP 59.95 and is available in stores nationally.

Photo Credits: Photography by Petrina Tinslay. This is an edited extract from Best Kitchen Basics by Mark Best published by Hardie Grant Books RRP 59.95 and is available in stores nationally.


More Recipes

Beef Sausages in Onion Curry by Adam Liaw

Keep calm and curry on. Spice up your sausages with this tasty curry.

Corn fed Chicken Wrapped in Jamon

with chorizo, smoked almonds & barbecued sweetcorn


Similar Recipes

GameBakingMainLunchDinnerChef RecipesBastille DayFrench