History Cookbook: Rabbit (Hare) Terrine
Slice the rabbit fillets.
Finely mince the rabbit scraps. You could do this in a food processor.
Peel and grate the carrot.
Line the tin with the bacon. Let the long ends hang over the sides.
Split the skin on the sausages with a knife and peel it off.
Peel and halve the onion.
Grate or finely chop the onion.
Add the carrot, raisins, minced rabbit and onion into a bowl.
Add the sausage meat and eggs.
Mix well with your hands.
Put 1/2 of the mixture into the tin.
Layer on half of the sliced, rabbit fillets.
Put the last of the mixture on top of the fillet slices.
Layer on the last of the sliced fillets and lay the remaining bacon on top. Fold any overhanging bacon over neatly.
Bake the terrine in the oven. Once it is done, pour off any excess fat and leave it to go cold.
When the terrine is cold. Slice into thick slices and serve.
Mincing the rabbit finely takes some time and skill with a sharp knife. You can make this easier by using a food processor.
If the sausage meat is fatty, you will need to pour off the hot fat from the terrine soon after it comes out of the oven. The fat will be VERY hot and care should be taken.
Preparation Time: 20 minutes preparation, plus cooling time.
Cooking Time: 1 1/2 hours
Number of servings: Makes a 1lb loaf, 6-8 slices.
Serving suggestions: Serve with salads or with creamed vegetables.
This terrine is best served cold. Traditionally hare was used but rabbit was also common, when hare was out of season or not available. You can substitute the rabbit/hare for chicken as you can buy this in most supermarkets.
This dish is made by layering meat and dried fruit with sausagemeat. The terrine is wrapped in bacon. When cold it is served sliced, so you can see all the layers. It looks attractive and would make a pretty dish for many occasions.
Edwardian cooking was often lavish, with much attention given to presentation. Many game meats were used such as hare, pheasant, grouse etc when in season. Cold luncheons were popular, either in the form of picnics but also lunch parties related to events such as shooting or seasonal sports.
- 1 oven ready hare (rabbit) jointed and boned (or 3 chicken fillets)
- 225g (8 oz) pork sausage meat ( approx 4 sausages)
- 1 small onion, grated
- 2 egg yolks
- 1 small carrot grated
- 100g (4 oz) seedless raisins
- 30ml (2 tbsp) stock
- salt and pepper
- 225g (8 oz) streaky bacon, rinded (about a standard pack of 8 rashers)
- Sharp Knife
- Chopping Board
- Measuring Jug
- Pre-heat the oven to 180C, 350F or Gas 4
- Cut the best pieces of meat into neat slices and mince the rest
- If you are using sausages, split the skin and peel it off. You can use the the meat inside for the recipe
- Mix the minced meat with the remaining ingredients, except the bacon
- Line a 450g (1 lb) terrine (or loaf tin) with overlapping bacon rashers, leaving 5cm (2 inches) hanging over the sides. Save 2 slices to lay on the top of the terrine
- Fill with alternate layers of the mince mixture and the pieces of rabbit meat
- Wrap the bacon over the top and bake in the oven for 1 ½ hours
- Pour off any excess fat; cool
- Serve cut into thick slices
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