Rum Rabbit Terrine

Rum Rabbit Terrine

This is an astonishingly rich dish, which requires quite a lot of preparation, but is absolutely worth it for the gamey flavours backed by the dark sweetness of the rum.

  • 1 rabbit
  • 5-6 Chicken Livers, cubed
  • 900g (2 lb) loin or leg of pork
  • 1 clove garlic, crushed
  • 450g (1 lb) extra pork fat
  • 1 tsp ground ginger
  • 55g (2 oz) pistachios, split
  • 1 beaten egg
  • 340g (12 oz) streaky bacon
  • 3 tbsps Jamaican Rum
  • 8 fl oz rosé or dry white wine
  1. Bone the rabbit, separating the two back fillets. Cut the back fillets into 2cm (½ inch) cubes and place in a sealed container with the cubed chicken livers and marinade overnight in the rum. At the same time, put the pork meat and remaining rabbit meat to marinate overnight in the wine with the garlic.
  2. Next day, preheat the over to 180C/350F/Gas Mark 4 and mince the wine-marinated meat with the pork fat using the fine blade of a mincer. Mix in the wine from the marinade, the ginger, drained fillet and chicken livers, and the pistachio nuts. Add the rum, juices and beaten egg. Season well with salt and pepper. Line a terrine or seamless loaf tin with the bacon and pack in the mixture. Cover with buttered foil. Stand this in a second container of hot water (a bain-marie) and bake in the oven for 1 ½—1 ¾ hours.
  3. Remove the foil half an hour before the end of the cooking time. A terrine is cooked when the juices run quite clear. Cool before pressing it with a board and 3-4lb scale weights or an equivalent load, and refrigerate. Serve cut into elegant slices with a watercress salad and fingers of lemon-buttered brown toast.

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