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Pork, rabbit and orange terrine

Joseph Webb from The Cut Bar & Grill in Sydney shares his terrine recipe.

Joseph Webb from The Cut Bar & Grill in Sydney shares his terrine recipe.
Terrine is a classic French dish. Photo: Supplied


1kg pork mince
500g rabbit
250g pork back fat (ask for this from your butcher)
500g pancetta or prosciutto, sliced
1 orange
60ml brandy or Cognac
5g fresh thyme leaves, picked and chopped
5g allspice
Salt and pepper to taste
2g sodium nitrate


1. Break down the rabbit (or ask your butcher to do it for you. Simply ask for the legs, forequarters and tenderloins, and keep the carcass for any meat they may have missed. Strip the bones and dice the rabbit meat into 3mm cubes, then set aside and discard the bones (or ask your butcher to bone and dice it for you, as well).

2. Take the pork back fat and dice into the same size as your rabbit.

3. In a small bowl, zest and juice the orange, add thyme leaves, spices, salt and pepper, the alcohol and the sodium nitrate. Stir for 2 minutes until dissolved.

4. Place pork mince in a large mixing bowl, add the rabbit, pork fat and the orange juice seasoning solution. Gently combine using a wooden spoon or hands, being careful not to overwork the mince, or it will become tough.

5. Cover loosely with plastic wrap, pushing down so no air can enter the mix, and leave to marinate for 4 to 6 hours.

6. While the terrine is marinating, line a terrine mould with your pancetta/prosciutto. Firstly, you will need to have sheets of plastic (we use Glad Go-Between) cut out into 3 rectangles that are big enough to line the mould and wrap around the completed terrine. Spray your mould with canola oil spray, and line with the plastic – lay one plastic sheet across the middle, and one on each end of the tin, facing outward. Make sure the plastic is nice and smooth. Then line the mould with the sliced meat, using the slices to coat the bottom and sides of the mould in a uniform way. There should be some overhang of sliced meat left to enclose the terrine later. Work quickly as the marinating meat will begin to sweat.

7. Fill the mould with the marinated meat. You will need to fill it compactly and gently with your hands, so there are no gaps in the corners. Fill to the very top, and then fold over the overhang of sliced meat so it forms the last layer of the lined mould. Fold the plastic wrap over the top. Place the lid on the mould, then wrap with foil.

8. Preheat your oven to 130C.

9. In a deep baking tray (large enough to fit your terrine), place a folded tea towel on the bottom and the terrine on top. Then fill the tray with hot water until half way up the mould. Place in the oven and cook until the internal temperature of the terrine reaches 62C (check using a thermometer).

10. Remove from the oven and the water bath. Allow to cool on a wire rack for 30 minutes, then remove the foil from the mold and take off the lid. Place a plate and something heavy on top of the terrine and press for at least 12 hours in the fridge.

11. Turn the terrine from the mould and serve by slicing into 1.5cm slices. Served with condiments like pickles, gherkins, mustards, as well as fresh bread.

Main ingredient:


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