This dish is so pretty, but essentially my rabbit terrine is a big slab of meat, freshened by the addition of peas and asparagus. Served with a pickled salad and a few truffle shavings, it made a delicious lunch on a recent shoot. Serves: 6-8 peoplePrep time: 15 minutes Cooking time: 90 minutesIngredients1 rabbit, skinned and cleaned. Reserve the kidneys and liver150g pork belly, meat and fat separated500ml warm vegetable stock2 sheets of gelatine8 asparagus spears, blanched20 slices of pancetta200g of petit pois1 tbsp saltPepper to seasonMethod
- Heat the oven to 150°C.
- Mince the rabbit and pork belly meat, and finely slice the fat (or get your butcher to do it for you). Add the rabbit, pork, fat, salt, and a good twist of pepper to a bowl and mix well.
- Soften the gelatine in a little water for ten minutes, then drain and squeeze out, then set aside.
- Line a terrine dish with the pancetta, hanging the edges over, so that you can fold them back and cover the top.
- Spoon a layer of the rabbit and pork into the bottom and spread well. Cover with a layer of peas. Add another layer of rabbit and pork mix. Add a layer of asparagus. Cover with the remaining meat.
- Pour in the gelatine and stock, then press down. Fold over the pancetta. Place the terrine in a baking tray half-filled with hot water and cook for one and a half hours.
- Remove from the oven, take the lid off and weight down with a piece of cardboard and some tin cans, then leave it in the fridge overnight.
- Remove from the fridge half an hour before serving, turn upside down onto a board and slice. Serve with a pickled salad.