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This hare terrine recipe is a remarkable to do when “hunting” for a gourmet meal with friends.
Level of difficulty: medium
Preparation: 50 min
Baking: 3 h
Resting time: 12 h + 24 h
Ingredients: Hare Terrine Recipe
- 1/2 boned rabbit and cut into pieces (thighs and saddle)
- 200 g pork loin
- 200 g of veal in the near
- 200 g bacon
- slices of bacon or sausage
- salt, pepper
The Hare Terrine Marinade
2 cups dry white wine
2 tsp cognac or armagnac
2 tsp. thyme, crumbled
juniper berries
Cut all the meat in pieces of equal size.
Prepare the marinade by mixing all ingredients in a large bowl.
Place all the meat, they must be completely immersed.
Cover and marinate for 24 hours, turning occasionally.
Next day:
Shirt glasses with several slices of bacon by making them go well beyond the edges.
Preheat oven (gas mark 5).
Drain the meat, chop coarsely, leaving some whole pieces.
Season with salt and pepper.
Divide the meat on slices of bacon.
Place the whole pieces.
Finish with a layer of ground meat.
Fold the edges of the bards of the terrine.
Place the lid.
Bake in a water bath for 2 to 3 hours.
Monitor the cooking.
Add warm water in the bath as and as it evaporates.
Remove the glasses, cool.
Check the cooking by plunging a skewer in the center of the bowl, the juice is clear and not pink beading.
Keep in the refrigerator 24 hours before serving, pull it out at room temperature 1 hour in advance.
Wine suggestion for rabbit terrine: A Pouilly Fumé (Loire Valley)
