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Rabbit Terrine

By Andrew Durham, GCOY Finalist this year and part of the Combined Services Culinary Arts Team – Royal Navy.


  1. Rabbit Terrine- Remove the legs, belly, liver, heart and loins from the Rabbit then chop the carcass into 1 inch pieces.
  2. Pan fry the carcass pieces, belly and legs until deep brown then add to the rabbit stocks dropped simmer for 45 minuets
  3. Pan fry the livers, heart and loins until just cooked then rest
  4. Remove the legs and belly from the stock then strain, season and add soaked gelatine
  5. Add the Brunoise of vegetables to the stock and cook until tender then remove from the heat
  6. Pull the meat from the legs and add to the stock and Brunoise with the livers, hart, loins and parsley
  7. Dice the cooked Foir Gras into small cubes and add to the meat, stock and parsley mixture
  8. Layer mixture into a Terrine mould and refrigerate until fully set
  9. De mould the terrine and slice
  10. Prune malt loaf - Heat the prune juice, brown sugar and tea bag then leave to infuse for 10 minuets
  11. Finely dice the dry prunes then add the malt and treacle
  12. Remove the tea bag then pore the 2 mixtures together and stir well
  13. Sift together the flours salt and baking powder then add to the wet ingredients and mix to a batter
  14. Pour the batter into a loaf tin and bake for 20 minuets at 180°c then lower oven temperature to 160°c and continue to cook for a further 20 - 30 minuets until thoroughly cooked
  15. Allow to cool on a cooling rack then slice into thin strips and bake until crisp.
  16. Pickled beet roots- Gently fry spices in the dry pan then add the vinegar water and sugar and bring to the boil
  17. Divide the pickling liquor into two batches then finally dice one of each of the beat roots and add to the pickling liquors to create one golden and one pink pickling liquor
  18. Peel the beat roots then add them to their respective pickling liquors, bring to the boil then cover and remove from the heat then set aside until needed
  19. Beetroot jelly- Soak the gelatine then bring the beat root juice to the boil then add the gelatine
  20. Pour the beetroot juice into a mould and set in the fridge Shave the radish into thin strips
  21. Serving/Presentation: Presentation Stick the malt loaf crisps onto the side of the Terrine using malt extract, de mould the jelly then placed alongside the terrine, garnish the top of the jelly with pickled beetroot, shaved radish and Mizuna cress