History Cookbook: Hare (Rabbit) Terrine
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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 if you wish, 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.
For images of the cooking process see our Hare (Rabbit) Terrine Pictures.
- 1 oven ready hare (rabbit) jointed and boned
- 8 oz pork sausage meat
- 1 small onion, grated
- 2 egg yolks
- 1 small carrot, grated
- 4 oz seedless raisins
- 2 tbsp stock
- salt and pepper
- 8 oz streaky bacon, rinded
- Ensure you have a good fire lit in the range, so the oven will be hot
- Cut the best pieces of hare/rabbit meat into neat slices and mince the rest
- Mix the minced meat with the remaining ingredients, except the bacon
- Line a 1 lb terrine (or loaf tin) with overlapping bacon rashers, leaving 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 -2 hours
- Pour off any excess fat; cool
- Serve cut into thick slices
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