Slay to Gourmet: 3 Recipes from the Larder

Slay to Gourmet 32Rabbit and Pork Belly Terrine Sliders


1 pound diced rabbit
1 pound diced uncured pork belly
8 ounces rabbit or chicken liver
¼ cup white or yellow onion, chopped
¼ cup flat-leaf parsley, minced
1½ tablespoon garlic, minced
1 ounce salt
1 teaspoon freshly ground black pepper
½ teaspoon Chinese five-spice powder
2 large eggs
2 tablespoon brandy


Preheat the oven to 275°F. Freeze all the grinding equipment for 45 minutes.

Mix all the ingredients except the rabbit and run them through your meat grinder with the small die attached. Swap the small die for a medium die and run the rabbit through. Mix all the ingredients thoroughly in a large mixing bowl.

Line a terrine or bread pan with plastic wrap. Pour in the meat mixture and fold the excess plastic wrap over the top of the terrine. Place in a larger baking dish that comfortably fits the terrine and pour hot water around the terrine until it comes about halfway up the side of the terrine pan. Carefully place into the oven and cook until the internal temperature of the terrine hits 155°F, about one hour.

Remove from the oven and place a 2–3 pound weight on the terrine and let cool to room temperature. Keep the weight on and let sit overnight in the refrigerator.

Serve in slices with pickles and mustard.

Related Post: Slay to Gourmet’s Take on Venison

[shareprints gallery_id=”25685″ gallery_type=”thumb_slider” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”xlarge” image_padding=”4″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]

Next Page: Grilled Bison Skewers with Shallot and Herb Butter

Pages: 1 2 3 4


Speak Your Mind