Rabbit terrine with hazelnuts

HealthyFoodMom.com - Rabbit terrine with hazelnuts - Healthy and gourmet meal idea

Rabbit terrine with hazelnuts

Prep Time45 mins
Cook Time1 hr
Total Time1 hr
Course: inputs
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Bistro cuisine, inputs, Meat and poultry
Servings: 6
Calories: 240kcal


  • 800 g Boneless rabbit
  • 400 g Pork belly
  • 3 Shallot
  • 4 branches Thyme
  • 3 leaves Laurier
  • 1/2 bouquet Parsley
  • 75 cl Dry white wine
  • 5 cl Cognac
  • 60 g Hazelnut
  • 1 Pork strainer
  • 3 Clove
  • Salt and pepper


  • Start the preparation of your rabbit terrine by cutting pork belly and rabbit (except râbles) in large dice and put everything in a salad bowl with thyme, bay leaf, parsley, peeled shallots and chopped. Add salt and pepper. Pour the white wine and cognac. Let marinate 24 hours in the fridge.
  • Drain the meat. Chop everything (except the saddle and the laurel). Mix the minced meat with the hazelnuts.
  • Preheat the oven to 140 ° C (th 4/5). Line a terrine with the strainer rinsed and drained. Put the bay leaves in the bottom. Lay a layer of stuffing, then the râbles cut into pieces. Cover with the remaining stuffing. Stitch the cloves on the stuffing. Close the strainer and cover with baking paper. Bake for about 1 hour 30 minutes in a bain-marie.
  • Remove the paper and cloves. Let cool and place 48 hours in the fridge before eating.

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