Rabbit and Pistachio Terrine with Sour Cherry and Pear Relish
Photography Photography by Aaron McLean.
Serves: 10 - 12
INGREDIENTS
1 boned rabbit, approx. 1 kg (to yield about 500g meat)
500g pork mince
1 tablespoon each butter and oil
1 large onion, finely chopped
2 cloves garlic, crushed
50g pancetta or streaky bacon finely chopped
5 teaspoons herbes de Provence
1 teaspoon fennel seeds, toasted
2 tablespoons brandy
½ cup fresh breadcrumbs
1/3 cup cream
2 eggs, lightly beaten
½ cup pistachios, lightly roasted and skins rubbed off
2 teaspoons salt plus freshly ground pepper
4 extra slices pancetta
bay leaves
METHOD
Cut the rabbit meat into chunks and grind coarsely using a meat grinder or food processor. Place a sauté pan over a medium heat and add the oil, butter, onion and garlic. Cook until soft and translucent. Set aside to cool.
Place all the ingredients, except the extra pancetta and bay leaves in a large bowl and using your hands thoroughly blend together. Spoon into a 1 litre capacity ceramic dish and press down with your hands.
Place the extra pancetta and then the bay leaves on the top. Cover with 2 layers of plastic wrap and cook on medium heat in the microwave for approximately 35 minutes. Remove the plastic wrap and loosely place a piece of tin foil over the terrine. Sit a heavy weight on top and leave to cool.
Wrap well and refrigerate for at least 1 day before serving. Slice and serve with the sour cherry and pear relish.
Serves 10-12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.