- 1 lb (450 g) rabbit meat – cut into cubes and ground
- 1 lb (450 g) breast of pork cut into cubes and ground
There is a perceptible difference in the flavor and moisture of freshly ground meat compared to prepared meats that suffer from storage.
- 2 onions – peeled and chopped
- 4 tsp salt
- 1 tsp pepper
- 1/2 tsp quatre épices – depending on the mixture available the amount of pepper recommended above may have to be reduced.
This spice consists of white pepper, powdered cloves, ginger and grated nutmeg. Traditionally the ratios are 1:1:3:3 and the spice maybe easily ground in a spice mill.
- 1/3 cup armagnac or cognac
- 1 sheet caul fat
- Mix the ground meats, onions and spices in a large bowl. Stir the armagnac into the mixture. Cover with bowl with plastic wrap and let marinate overnight.
Day of Preparation
- Preheat the oven to 350° (177 °).
- Line a terrine dish with the caul fat, leaving enough hanging over the sides to fold over the top of the mixture.
- Fill the dish no more than 3/4 full with the seasoned meats and then fold the caul fat over the top of the meat mixture.
- Cover with a lid, place in water bath in the oven and bake for 1 1/2 hours.
For cooling and weighting, follow directions given in step 6 of the preceding recipe.
Venison or wild boar may be substituted for the rabbit in this terrine. In any of the variations, strips of meat can be added to the ground meat mixture in an alternating pattern as can coarsely chopped wild mushrooms.