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Rabbit Terrine

 

139

Yield

8

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 medium rabbit
cut up
*
1 ½ pounds pork
lean, boneless, diced
1 teaspoon black pepper
3 each garlic cloves
chopped
1 teaspoon thyme
crushed
*
1 medium onions
chopped
1 tablespoon dijon mustard
½ cup pistachio nuts
shelled
½ pound bacon
sliced

Directions

Serve with french bread, butter lettuce and Dijon mustard.

Cut all possible meat off rabbit and mix with diced pork.

Place in food processor fitted with a steel blade.

Process until ground roughly.

Place in bowl and add all remaining ingredients except bacon.

Return to processor and process again until finely ground.

Return to bowl and mix well with hands.

Drape bacon strips over sides and bottom of a 9x5 inch loaf pan.

Press meat mixture into pan, smooth top and fold bacon ends over top.

Place loaf pan in water bath with water half-way up sides of pan.

Bake at 350℉ (180℃). for 1¼ hours. Remove from loaf pan and let cool.

Wrap and refrigerate until serving time.

Serve, sliced, with crusty bread, butter lettuce, salad and Dijon mustard on the side.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 39055% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 729mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 75g
Vitamin A 1% Vitamin C 4%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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