This sophisticated terrine combines lean rabbit meat with sweet plums and the delicate flavor of Mirabelle eau-de-vie (plum brandy). The result is a beautifully layered terrine that balances rustic and refined flavors, perfect for special occasions or as an elegant appetizer. The addition of Mirabelle eau-de-vie, a brandy made from yellow Mirabelle plums, adds a subtle fruit note that complements both the rabbit and plums.
Ingredients:
For the Terrine:
- 2 rabbits (about 3 lbs each), deboned and meat cut into chunks
- 1/2 lb pork belly, diced
- 1/2 lb pork fat, diced
- 8-10 ripe plums, halved and pitted
- 1/4 cup Mirabelle eau-de-vie
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 2 eggs
- 1/2 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 8-10 thin slices of bacon (to line terrine mold)
- Salt and freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
For the Marinade:
- 1/4 cup Mirabelle eau-de-vie
- 2 tablespoons olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 garlic cloves, crushed
Directions:
- Marination (24 hours ahead):
- Combine rabbit chunks with marinade ingredients
- Cover and refrigerate overnight
- Plum Preparation:
- Macerate halved plums in 1/4 cup Mirabelle eau-de-vie for 2 hours
- Drain and reserve the liquid
- Meat Preparation:
- Grind the marinated rabbit meat, pork belly, and pork fat
- Mix with shallots, garlic, thyme, eggs, cream, and spices
- Season generously with salt and pepper
- Stir in the reserved plum-soaking liquid
- Assembling the Terrine:
- Preheat oven to 325°F (165°C)
- Line a terrine mold with bacon slices, letting them hang over the sides
- Layer in this order:
- One-third of the meat mixture
- Half of the plums
- Another third of meat
- Remaining plums
- Final layer of meat
- Fold over the bacon slices to cover
- Place bay leaves on top
- Cover with terrine lid or aluminum foil
- Cooking:
- Place terrine in a bain-marie (water bath)
- Add hot water halfway up the sides
- Bake for 2-2.5 hours until internal temperature reaches 160°F (71°C)
- Pressing and Aging:
- Remove from oven and let cool for 30 minutes
- Place weights on top of terrine (about 2-3 lbs)
- Refrigerate for at least 24 hours, preferably 48-72 hours
- Serving:
- Remove from refrigerator 30 minutes before serving
- Slice with a sharp knife
- Serve with crusty bread, cornichons, and whole grain mustard
Storage:
- Will keep refrigerated for up to 1 week
- Can be frozen for up to 3 months
Wine Pairing Suggestion:
Serve with a light-bodied red wine such as Pinot Noir or a crisp white Alsatian Riesling to complement the delicate flavors of the terrine.
This terrine is an impressive dish that requires time and patience but rewards with elegant results perfect for special occasions or sophisticated gatherings.
