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Game terrine of rabbit and pheasant
16 ServingsPTM785 min

Game terrine of rabbit and pheasant

Game terrine of rabbit and pheasant with chicken liver, bacon, shallot, sage and pistachio nuts.



  1. Degrease the rabbit bolts: find the bone with the tip of a sharp knife and carefully cut the meat off.
  2. Cut the rabbit meat, the pheasant diets and chicken liver into cubes of 1 cm. Ris the leaves of the sprigs of thyme.
  3. Put half of the meat incl. All pieces of skin with the thyme, bacon, shallots, ras el hanout, sage and the salt in the food processor and grind.
  4. Mix the ground meat in a bowl with the rest of the meat and add the wine and vieux. Cover and leave to marinate in the refrigerator for 4 hours.
  5. Preheat the oven to 140 ° C.
  6. Line 1 cake mold with the pancetta. Make sure that the slices overlap slightly, leave some hanging over the edges.
  7. Mix the pistachio nuts through the meat mixture. Fill in the cake tin with pancetta.
  8. Cover the top with the rest of the pancetta. Fold the overhanging pancetta over this.
  9. Cover the top of the tureen with aluminum foil and place in the baking dish.
  10. Put boiling water in the dish until the terrine is under water for ter. Bake in the oven for about 1½ hours.
  11. Take out of the oven. Remove the foil and drain the moisture if necessary. Allow to cool completely in 2 hours. Cover well with cling film.
  12. Place the second (empty) cake tin with the bottom at the bottom on the tureen.
  13. For the weight of cans or anything else, put heavy weight on it to make the tureen solid and put in the fridge for at least 4 hours.
  14. Remove the terrine from the refrigerator 1 hour before serving and allow to reach room temperature. Deposit the tureen on a dish or plate.


Sodium22% DV520mg
Fat22% DV14g
Protein46% DV23g
Carbs1% DV2g
Fiber12% DV3g

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