Terrina di coniglio e verdure

Rabbit and vegetable terrine  Our original home cooking

Rabbit-and-vegetable terrine a great main dish for your Sunday menu but especially ideal for an important occasion because it tastes fantastic and you can prepare it in advance. It solves to me a lot of different situations because I offer it as a starter or main course. Recipe for winter and summer to be matched to a white wine. Read my menu ideas below.

Rabbit and vegetable terrine
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Rabbit and vegetable terrine

Ingredients / Serves 6

  • 400g (14 ounces) boned rabbit
  • 180g (6 1/3 ounces) pork fresh sausage
  • 150g (5 1/3 ounces) cotto ham, in a piece
  • 2 eggs
  • 2 tablespoons dried chives
  • 3 tablespoons extra virgin olive oil
  • 150g (5 1/3 ounces) frozen string beans
  • 150g (5 1/3 ounces) frozen sliced carrots
  • 10g (1/3 ounce) plain dry bread crumbs
  • Salt
  • Time:
    preparation: 30 minutes
    cooking: 50 minutes
    total: 1 h 20 minutes
  • Difficulty:
    medium difficulty
  • How many calories in a serving?
    Calories: 412 (kcal) 21 % GDA (*)- 1722 (kJ)
    Protein: 27.0 (g) 36 % GDA
    Total fat: 30.1 (g) 44 % GDA
    Total carbohydrate: 4.1 (g) 2 % GDA
    Sugars: 2.6 (g) 3 % GDA

Look at infographic of nutrition facts

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Recipe for rabbit-and-vegetable terrine

Preparation and cooking

  • - Steam string beans and carrots for about 10 minutes.
  • - Cut your boned-rabbit meat into pieces.
  • - Remove the skin from the sausage and cut into pieces.
    Cut cotto ham too.
  • - Blend in the food processor rabbit, sausage, ham, eggs, chives and 3 tablespoons olive oil.
  • - Transfer the mixture in a bowl.
    Season to taste with salt and stir accurately.
  • - Preheat oven to 200°C (400°F).
  • - Grease a plum cake mould with the remaing oil and sprinkle with plain dried breadcrumbs.
  • - Spoon in a third of rabbit mixture, followed by a layer of string beans, a layer of rabbit mixture and a layer of carrots.
    Close up your terrine with the remaining mixture.
  • - Press the top very wel with your hands.
  • - Bake in a bain marie, about 50 minutes.

Just before serving

  • - Wait for some minutes until warm before overturning the terrine on a serving dish.
  • - Slice it and serve.

Note

Tips

  • - This terrine is very good even at room temperature and in this case its slices remain more compact.
  • - For boned rabbit.
    Ask your butcher to bone rabbit.
    Buy rabbit legs (600g - 1.3 pounds) and bone them.
    Bone half a rabbit; it's easier than you can think. Obviously there will be meat left on your bones. Do not worry! Boil all bones with an onion, a carrot and celery. Strain the broth and make ​​an excellent risotto using it (I recommend you to clean well your bones then!)
  • - Prepare this rabbit recipe in winter with frozen green beans and carrots and in summer with fresh vegetables (200g green beans and 200g carrots)

Menu planning

  • - Rabbit-and-vegetable terrine is a good idea for your Sunday lunch or brunch but be careful with its calories as I'm going to tell you below, in "Healthy eating".
  • - You can prepare it for your important occasions too. In winter and summer. I planned two menu ideas whose links are below, in the next paragraph.

Useful links for this recipe

Healthy eating

  • - This rabbit terrine is really good but be careful to its calories and especially to its total fat.
    Do not make it often for your family and prefer it for your special occasions.
    Too many ingredients always have this result.
    For your dinner menu you must choose simple, quality foods and try to limit the consumption of meat. It isn't only my personal thought. That's just what almost all nutritionists now recommend all over the world.
  • - If for your family menu complete it with raw seasonal vegetables or a seasonal salad dressed with 1 teaspoon a head and fresh fruit.
  • - Fiber per serving only 1.6 grams.

Loretta

What's the right wine for " Rabbit and vegetable terrine "?

Pair a white wine to this rabbit recipe. My husband and I suggest Lugana (white wine of Lombardy and Venetia - both are Italian regions in the north)