Rabbit Terrine Recipe

Remove the skin from the top of the pork belly and cut it into small cubes of about 7mm. Debone the rabbit legs and also cut them into small cubes of 7mm. Set aside.

In a mixing bowl, place the chicken breast and season with salt, pepper, and ground nutmeg. Next, add the egg and cream, then mix until the mixture is well combined. Finish by adding the rabbit and toasted hazelnuts.

Transfer the filling into a mold, pressing it down well, then place the container in a cold oven. Set the oven to 160°C on the convection setting for 1 hour and 30 minutes. Once cooked, let it rest for 1 hour at room temperature.

In the meantime, make the condiment by heating water and lemon zest in a saucepan. Remove from heat, add the agar-agar, mix, and refrigerate. Once the mixture has set well in the fridge, blend the tarragon leaves with the water and lemon mixture until a gel-like texture is obtained. Enjoy your meal!

To finish: Tip: prepare the terrine the day before so that it holds together well.