Rabbit terrine incorporates chicken, pork fat and a variety of spices

A plate of rabbit terrine served at Two Boroughs Larder.

If your local butcher doesn’t offer rabbit, Veggie Bin, located just a few blocks from chef Josh Keeler’s Two Boroughs Larder (author of the recipe below), sells the meat. And if you didn’t harvest and dry chanterelles last year, the mushroom powder is available online for $10 an ounce. You’ll need 2 ounces for this recipe.


1-1/2 pound deboned rabbit leg meat, cut into 1-inch cubes

1/2 pound boneless, skinless chicken breast, cut into 1-inch cubes

1/2 pound pork fatback, cut into 1-inch cubes

1 tablespoon butter

1 shallot, sliced

2 garlic cloves, sliced

1-1/2 tablespoon kosher salt

1 teaspoon black peppercorn, ground

1/2 teaspoon yellow mustard, ground

1/2 teaspoon espelette or cayenne pepper, ground

1/4 teaspoon nutmeg, ground

4 tablespoons chanterelle powder

1/4 cup white wine

1/2 cup heavy cream

1/2 cup plain breadcrumbs

2 eggs

1/4 cup diced bacon

1/4 cup diced carrot

1/4 cup unsalted pistachios, shelled


Place the rabbit, chicken breast and fatback in a bowl; refrigerate.

Heat the butter in a saucepan over medium-heat. Saute the shallot and garlic; cook until soft and translucent. Remove the pan from heat. Put shallot and garlic in a bowl with salt, black peppercorns, yellow mustard, espelette or cayenne pepper, nutmeg, chanterelle powder and wine. After mixture cools, add refrigerated meat and mix thoroughly. Let mixture sit for at least two hours; overnight is ideal.

Once the meat is cured, feed it though a meat grinder with a medium plate. Set aside.

In a food processor, combine cream, breadcrumbs and eggs. Process until the ingredients form a smooth paste.

Add cream-based panade, bacon, carrot and pistachios to meat mixture. Mix until mixture sticks to sides of bowl.

Preheat oven to 225 degrees. Line a loaf pan with plastic wrap and fill pan to top with mixture. Tap the pan on countertop several times to remove air bubbles. Wrap top of pan with tin foil and place in water bath.

Put pan and water bath in oven. Cook until center of terrine registers 150-155 degrees, approximately 1 to 1-1/2 hours. Remove pan from water bath and cool to room temperature. Once the terrine is cooled, refrigerate it overnight. Remove terrine from pan and slice into 1-inch thick slices. Serve at room temperature with whole-grain mustard and an assortment of pickled vegetables.