Terrine de Lapin

Terrine de Lapin is a classic French appetizer that combines tender rabbit meat with aromatic herbs and spices, creating a rich and flavorful dish. Served chilled, this terrine is perfect for showcasing the delicate flavors of rabbit and pairs beautifully with crusty bread and pickles.

Ingredients

• Rabbit meat - 300g, minced
• Pork fatback - 100g, diced
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Thyme - 1 tsp, dried
• Bay leaf - 1, crushed
• White wine - 50ml
• Egg - 1, beaten
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Nutmeg - 1/4 tsp
• Gelatin sheets - 2, soaked in cold water
• Fresh parsley - 2 tbsp, chopped

Steps

1. In a skillet, sauté the shallots and garlic in a bit of oil until translucent. Set aside to cool.
2. In a large mixing bowl, combine the minced rabbit meat, diced pork fatback, sautéed shallots, garlic, thyme, bay leaf, white wine, beaten egg, salt, black pepper, and nutmeg. Mix well until combined.
3. Drain the soaked gelatin sheets and melt them in a small saucepan over low heat. Once melted, stir into the meat mixture until fully incorporated.
4. Fold in the chopped parsley into the meat mixture.
5. Line a terrine mold or a loaf pan with plastic wrap, leaving enough overhang to fold over the top. Fill the mold with the meat mixture, pressing it down firmly to eliminate air pockets.
6. Cover the top with the overhanging plastic wrap and place a weight on top (like another pan or canned goods) to compress the terrine.
7. Refrigerate for at least 24 hours to allow the flavors to meld and the terrine to set.
8. To serve, remove the terrine from the mold, slice it carefully, and present it with crusty bread and pickles.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 700 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, making it great for muscle repair and growth.
• Contains essential vitamins and minerals, particularly B vitamins and iron.

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