Browse Recipes

Browse Recipes

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

Ingredients

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

Method

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:
Pork
Cuisine:
French
Occasion:
Picnic

Comments

Be the first to comment.

Daily Life is a proudly female biased website with content tailored to women. We encourage lively debate and conversation around our stories and while all opinions are welcome – we also have some guidelines to make sure everyone is treated with the respect they deserve. We love comments that articulate a different point of view, a witty insight, some humour or a shared experience. Our moderators will reject comments that personally attack the author or other commenters. We also won’t publish comments that are aggressive, sexist, racist or in any other way discriminatory or derogatory.

We hope these guidelines make the process of commenting on stories and reading the comments left by other users as enjoyable as possible. More details about our comment policy here.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Top 10 Recipes

  1. 1

    Quince jelly

    Quince jelly

    Rating: 5 out of 5 stars

    This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.

  2. 2

  3. 3

    Omelette Rothschild

    Rating: 5 out of 5 stars

  4. 4

  5. 5

    Prawn cocktail

    Rating: 5 out of 5 stars

  6. 6

    Stella McCartney's summer coleslaw

    Rating: 5 out of 5 stars

  7. 7

    Mexican-style salted cod fish

    Rating: 5 out of 5 stars

  8. 8

    Raw pad Thai

    Rating: 5 out of 5 stars

  9. 9

  10. 10

    Super berry smoothie

    Rating: 5 out of 5 stars

Daily discussions