Rabbit Terrine

This is honest French country cooking, the kind of pate en terrine you’d find sliced on a wooden board at a Burgundian bistro alongside cornichons and a glass of cold rosé. Lean rabbit meat blended with fatty pork gives the terrine its signature texture, lean enough to hold its shape, fatty enough to stay moist and sliceable.

Pulse-grinding the meats coarsely first, then adding seasonings and processing finely a second time builds the right rough-textured spread. Folding in whole pistachios by hand at the end gives every slice that classic emerald-green polka-dot look.

Draping the loaf pan with bacon before pressing in the meat mixture does double duty. The fat bastes the terrine from the outside as it bakes, and folded over the top it seals in moisture during the long bake. The water bath keeps the heat gentle so the meat stays tender, not dried out.

Pro Tips

• Chill the meats and processor blade before grinding, cold meat grinds cleanly without smearing
• Wrap the cooled terrine and chill at least 24 hours before slicing, the flavor deepens dramatically overnight
• Use a serrated knife and slice cold straight from the fridge for clean even slices
• Save rabbit bones for stock, they make a beautiful light broth

Variations

• Add a splash of brandy or Cognac to the meat mixture for traditional depth
• Substitute duck or pheasant for rabbit if it’s easier to find
• Layer in strips of cured ham or chicken liver through the middle for visual contrast