Rabbit Terrine with Dried Fruit

The joys of caul fat wrapped terrines. In this case a yummy rabbit terrine filled with delightful flavours and textures.

Rabbit Terrine with Dried Fruit

Serves 1 kg
Prep time 45 minutes
Cook time 2 hours
Total time 2 hours, 45 minutes
Meal type Appetizer, Snack, Starter
Misc Serve Cold
Region French
By author Marc Mathe
Rabbit Terrine with Dried Fruit


  • 200g Rabbit (Boned and Cubed)
  • 3 Shallots (Diced)
  • 1 tablespoon Duck Fat
  • 300g Pork Belly
  • 200g Chicken Liver (Fresh)
  • 50g White Raisins
  • 50ml Armagnac
  • 50g Whole Almonds (Peeled)
  • 50g Pistachios (Shelled)
  • 50g Hazelnuts
  • 50ml Heavy Cream
  • 25ml White Port
  • 1g Cinnamon
  • 1g Paprika (Sharp)
  • 15g Sea Salt
  • 3g White Pepper (Freshly ground)
  • 150g caul fat (crépine)


The Rabbit can be substituted for any similar textured meat.

If you cannot find any webbing from your local butcher, feel free to substitute fatback, or line the terrine and cover with duck fat.

caul fat (crépine)


Step 1.
Cut rabbit meat into cubes. Peel and dice the shallots. Lightly sauté shallots in duck fat until translucent (not caramelized), add rabbit meat and brown lightly (it should remain tender at this point).
Step 2.
Warm the Armagnac and soak raisins until they have swelled and softened.
Step 3.
Using a meat grinder at its largest setting, grind together the pork and chicken livers.
Step 4.
Mix the ground meat mixture with the cubed rabbit and shallots. In a dry non-stick pan, lightly roast almonds and hazelnuts.
Step 5.
Mix in spices, salt, pepper, heavy cream and white port.
Step 6.
Stir in the raisins, nuts and half the Armagnac.
Step 7.
Line terrine mould with webbing (crépine) leaving enough overlap to cover mixture.
Step 8.
Add mixture to terrine mould creating a seal with webbing and cook covered in bain-marie for 2 hours at 180 °C. Serve cold.


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