Try this Rabbit Terrine recipe, or contribute your own.
Suggest a better descriptionServe with french bread, butter lettuce and Dijon mustard. Cut all possible meat off rabbit and mix with diced pork. Place in food processor fitted with a steel blade. Process until ground roughly. Place in bowl and add all remaining ingredients except bacon. Return to processor and process again until finely ground. Return to bowl and mix well with hands. Drape bacon strips over sides and bottom of a 9" x 5" (23 x 1.5 cm) loaf pan. Press meat mixture into pan, smooth top and fold bacon ends over top. Place loaf pan in water bath with water half-way up sides of pan. Bake at 350 degrees F. (180 C) for 1 1/4 hours. Remove from loaf pan and let cool. Wrap and refrigerate until serving time. Serve, sliced, with crusty bread, butter lettuce, salad and Dijon mustard on the side.
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Serving Size: 1 Serving (1108g) | ||
Recipe Makes: 1 | ||
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Calories: 5339 | ||
Calories from Fat: 4881 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 542.3g | 723 % | |
Saturated Fat 188.4g | 942 % | |
Monounsaturated Fat 258.1g | ||
Polyunsanturated Fat 63.8g | ||
Cholesterol 609.3mg | 187 % | |
Sodium 5762mg | 199 % | |
Potassium 2048.7mg | 54 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 25g | ||
Protein 80g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5339
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