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Le Chaudron recipe
Terrine de lapin aux noisettes
Rabbit and hazelnut terrine
⏱ 120 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1whole rabbit, cut up1.5 kg (3.3 lb)
300 g (11 oz)fine sausage meat
200 g (7 oz)chicken livers
150 g (5 oz)toasted hazelnuts, chopped
3shallots, finely chopped
2whole eggs
100 ml (½ cup)cognac
200 g (7 oz)pork fatback sheets
1 tspfour-spice blend (quatre-épices)
- 1 whole rabbit, cut up 1.5 kg (3.3 lb)
- 300 g (11 oz) fine sausage meat
- 200 g (7 oz) chicken livers
- 150 g (5 oz) toasted hazelnuts, chopped
- 3 shallots, finely chopped
- 2 whole eggs
- 100 ml (½ cup) cognac
- 200 g (7 oz) pork fatback sheets
- 1 tsp four-spice blend (quatre-épices)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bone the rabbit and grind the meat in a food processor with the sausage meat.
- Finely chop the livers and add them to the mixture with the finely chopped shallots.
- Add the beaten eggs, cognac, quatre-épices and salt and mix well.
- Stir in the hazelnuts evenly.
- Fry 1 tsp of the mixture to taste and adjust the seasoning.
- Line the terrine with the fatback, pack in the mixture firmly and fold the fatback over.
- Bake in a water bath at 160 °C (325 °F) for 1 hr 30 min, to 75 °C (167 °F) in the center. Rest 48 hours before serving.
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