How to make: Rabbit and bacon terrine

By Rebecca Weller

- Last updated on GMT

Dish Deconstructed: How to make rabbit and bacon terrine
Dish Deconstructed: How to make rabbit and bacon terrine

Related tags Menus Food Gastropub

In this week's Dish Deconstructed we look at how to make a rabbit and bacon terrine from the Crown pub in Burchetts Green, Berkshire.

Owned by Michelin-starred chef-patron Dominic Chapman, the Crown, which has previously featured on the Top 50 Gastropub's list, has been described as a "small, quintessential English pub" with an "intimate, cosy, and convivial" feel with a well-matched menu.

Ingredients (serves 8):


  • 2 whole rabbits, boned to 1kg rabbit leg and saddle
  • 1 kg pork belly
  • 100g lardo
  • 100g pancetta
  • 250g chicken livers, rabbit livers and kidneys
  • 1 bottle white wine (750ml)
  • 100g chopped shallots 
  • 3 garlic cloves
  • 1 Bay leaf
  • 50ml Cognac
  • 10g rosemary

Rabbit brine:

  • 250g salt
  • 5 litres of water
  • 5g Thyme
  • 5g Rosemary
  • 3 Bay leaves
  • 1 head of garlic 

Brining method:

Brine Rabbits for 24hrs in 5% Brine

  • Mix all ingredients together
  • Bring to the boil, remove from heat and cool
  • Add rabbit when cool and leave for 24hrs
  • After soaking rabbit in brine for 24hrs rinse for 2 hrs

Terrine Method:

  • Mince belly through a course mincer.
  • Debone rabbits and dice up all meat to a small fingernail size
  • Evenly dice livers, lardo, and pancetta
  • Marinate rabbit and belly in cognac for 1 hour
  • Dice shallots and garlic before putting in a pan with white wine and bay Leaf, flame and reduce
  • Once the wine has reduced to syrup add chopped rosemary then remove from heat and cool.
  • Mix all ingredients together and season well, removing the bay leaf from reduction
  • Make a small burger of mix, cook off and check seasoning (Seasoning must be right, check if unsure)
  • Line terrine mould with sliced pancetta, pack terrine mix into mould until flat, then fold pancetta over the top
  • Wrap whole terrine with cling film and press to make sure there are no air pockets then wrap top with foil
  • Place in pre-heated bain maire and cook in oven at 120 degrees until terrine reaches 55 degrees 
  • Let cool and press overnight
  • Bag up in 1.150kg bags and freeze

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