Rabbit and Tarragon Terrine

In its highly praised conservatory restaurant the Manorhaus puts the accent on contemporary taste informed by the traditional values of fresh, local ingredients. With a menu that changes every Friday there is always plenty of variety for regular diners.

Rabbit and Tarragon Terrine (serves 8)

Recipe : Rabbit and Tarragon Terrine : Manorhaus

INGREDIENTS

1 rabbit, boned and chopped into 4cm pieces
2 garlic cloves
100g fresh tarragon
1 onion
30ml whisky
400g boneless belly pork
200g fatty bacon
freshly ground black pepper
12 slices streaky bacon

METHOD

Melt 2 tbsps of butter in a saucepan over a moderate heat. Add chopped onions and sweat until transparent. Add crushed garlic and tarragon to the onions and cook for further minute. Remove from heat and allow to cool.
Place all ingredients in a bowl with the cooled onion mixture. Mix until well combined and cover with cling film and refrigerate overnight.
After marinating overnight, chop the mixture finely to a rough mince.
Pre-heat the oven to 160°C / Gas 3. Line a terrine container with 8 slices of streaky bacon. Fill the container with terrine mixture, pressing down firmly. Place the remaining bacon on the top of the terrine and garnish with a sprig of tarragon. Cover with a lid (or foil) and place in a roasting tin filled with water to 2/3rds the depth of the terrine container. Cook in the pre-heated oven for 1½ hours - until the terrine is set.
Remove from the oven and allow to cool; cover with cling film and a weight (eg a tin of food) and refrigerate for 12 hours before serving.
Serve with toasted brioche and chutney.