Rabbit, Pork & Pistachio Terrine

rabbit-pork-pistachio terrine 2
I came across this recipe in DISH Magazine (a fabulous food & wine publication from New Zealand) and made it for my Aussie friends when I was living in Australia a few years ago.  I’ve made it multiple times since (with my own adaptations), and it turns out beautifully EVERY time. Even my French friends have given it their stamp of approval; so I figure if the French like this pâté, then we’ve got a winner.

Rabbit, Pork & Pistachio Terrine
Serves 10-12

1 boned rabbit, approx 1 pound of meat (light and dark)
1 pound of ground pork (plain, not seasoned)
1 tablespoon each butter and olive oil
1 large shallot, finely chopped
2 cloves of garlic, crushed
1/4 pound pancetta (or thick cut bacon), medium dice
5 teaspoons Herbs de Provence
1 teaspoon fennel seeds
1/2 teaspoon dried thyme
3 tablespoons Brandy or Cognac
1/2 cup fresh breadcrumbs
1/3 cup cream
2 eggs, lightly beaten
1/2 cup unsalted pistachios, skins off
2 teaspoons salt
1 teaspoon pepper

GARNISH
4 extra slices of pancetta (or thick sliced bacon)
4 bay leaves

ASSEMBLE
Cut the rabbit into large chunks and grind to a coarse consistency in a food processor. In a medium pan over high heat, saute butter, oil, shallot and garlic until translucent, do not brown. Set aside to cool. Place rabbit, sautéed vegetables and all remaining ingredients (except the pancetta slices and bay leaves) in a large bowl. Mix together gently with clean hands until all ingredients are incorporated.

Spoon mixture into a glass loaf dish (not metal as this will be microwaved) and press down to level out top of surface. Make a nice pattern on top with garnish of pancetta slices & bay leaves. Cover snugly, but not tight, with two (2) layers of plastic wrap and microwave on medium setting (50% power) for 30-35 minutes. Once cooked, remove plastic wrap and loosely place a piece of foil over the top. Put a heavy weight evenly over the top and leave to cool.

Once cooled, wrap well and refrigerate at least 24-hours before serving. Slice and serve with Sour Cherry Relish or stone-ground mustard.

Above: old, tattered picture from my recipe file. Original photo courtesy DISH. Pictured with Sour Cherry and Pear Relish (recipe below).


Sour Cherry and Pear Relish

1 shallot
2 cloves of garlic, minced
3/4 cup of dried sour cherries, pitted (Montmorency work well)
1/4 cup dried cranberries
2 pears (red or green) peeled, cored and finely chopped
1 cup sugar
3 cloves
1/8 teaspoon red chili flakes
1 cinnamon stick (or 1/8 teaspoon ground cinnamon)
1/2 teaspoon ground coriander
1 bay leaf
1 star anise
1 teaspoon sea salt
1/8 teaspoon pepper
2/3 cup apple cider vinegar
1/2 cup water

Combine all ingredients in a large saucepan. Bring to the boil, lower the heat, and simmer covered for 1 hour. Remove cinnamon stick, cloves and bay leaf and set aside to cool slightly. Put half of the mixture into a food processor or blender and pulse until smooth. Return back to other half of the relish and mix to combine. Set aside to cool.

Store in a jar or glass container. Makes 2 cups. Serve with Rabbit, Pork and Pistachio Terrine, as a relish for a cheese plate or a spread for a roasted turkey sandwich.

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