Rabbit Terrine Recipe

Name: Rabbit Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; Salt and freshly ground black pepper; 2 young rabbits, dressed and cut into 6 to 8 pieces, rib cages discarded; 1/4 cup olive oil; 1 onion, thinly sliced; 1 celery stalk, finely chopped; 1 small carrot, finely chopped; 2 tablespoons capers, rinsed; 3 tablespoons golden raisins; 1/4 cup honey; 1/2 cup cup wine vinegar; 1 cup chicken broth

Servings: persons

1 cup unbleached all-purpose flour
Salt and freshly ground black pepper
2 young rabbits, dressed and cut into 6 to 8 pieces, rib cages discarded
1/4 cup olive oil
1 onion, thinly sliced
1 celery stalk, finely chopped
1 small carrot, finely chopped
2 tablespoons capers, rinsed
3 tablespoons golden raisins
1/4 cup honey
1/2 cup cup wine vinegar
1 cup chicken broth

1
Heat the oven to 325F.
2
Put the flour on a plate and season with salt and pepper.
3
Stir to combine.
4
Season the rabbit with salt and pepper, then lightly coat it with the seasoned flour.
5
Heat the oil in a large ovenproof or cast-iron skillet set over medium-high heat.
6
Add the rabbit in batches and brown it on all sides, about 15 minutes per batch.
7
Transfer the rabbit to a plate and set aside.
8
Reduce the heat under the skillet to medium.
9
Add the onion, celery, and carrot and cook for about 5 minutes.
10
Add the capers and raisins and cook, stirring, for about 5 minutes.
11
Add the rabbit back to the pan.
12
In a small bowl, combine the honey and vinegar.
13
When the honey has dissolved, pour the mixture over the rabbit.
14
Add the broth and season with salt and pepper.
15
Cover and bake for 1 1/2 hours or until the meat is very tender and falling off the bone.
16
Remove the rabbit from the pan, and when cool enough to handle, diligently remove the bones.
17
Transfer the meat and all the vegetables in the skillet to a large loaf pan.
18
Cool and chill overnight.
19
I serve this straight out of the loaf pan with sourdough bread.
20
A rabbits foot carried in the pocket was a lucky charm in the early twentieth century; examples mounted in silver made in America but sold in England were advertised as the left hind foot of a rabbit killed in a country churchyard at midnight, during the dark of the moon, on Friday the 13th of the month, by a cross-eyed, left-handed, red-headed bowlegged Negro riding a white horsethis we do not guarantee.
21
Folk-Lore 19 (1908) 296.
22
One hundred marbles for a dollar is a pretty cheap price for ammoor good luck.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, Salt and freshly ground black pepper, 2 young rabbits, dressed and cut into 6 to 8 pieces, rib cages discarded, 1/4 cup olive oil, and more.

Yes, Rabbit Terrine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions