How to make: Rabbit and bacon terrine

Owned by Michelin-starred chef-patron Dominic Chapman, the Crown, which has previously featured on the Top 50 Gastropub's list, has been described as a "small, quintessential English pub" with an "intimate, cosy, and convivial" feel with a well-matched menu.

Ingredients (serves 8):​

Terrine:​​

• 2 whole rabbits, boned to 1kg rabbit leg and saddle
• 1 kg pork belly
• 100g lardo
• 100g pancetta
• 250g chicken livers, rabbit livers and kidneys
• 1 bottle white wine (750ml)​
• 100g chopped shallots 
• 3 garlic cloves
• 1 Bay leaf
• 50ml Cognac
• 10g rosemary

Rabbit brine:​​

• 250g salt
• 5 litres of water
• 5g Thyme
• 5g Rosemary
• 3 Bay leaves
• 1 head of garlic 

Brining method:​

Brine Rabbits for 24hrs in 5% Brine​

• Mix all ingredients together
• Bring to the boil, remove from heat and cool
• Add rabbit when cool and leave for 24hrs
• After soaking rabbit in brine for 24hrs rinse for 2 hrs

Terrine Method:​

• Mince belly through a course mincer.
• Debone rabbits and dice up all meat to a small fingernail size
• Evenly dice livers, lardo, and pancetta
• Marinate rabbit and belly in cognac for 1 hour
• Dice shallots and garlic before putting in a pan with white wine and bay Leaf, flame and reduce
• Once the wine has reduced to syrup add chopped rosemary then remove from heat and cool.
• Mix all ingredients together and season well, removing the bay leaf from reduction
• Make a small burger of mix, cook off and check seasoning (Seasoning must be right, check if unsure)​
• Line terrine mould with sliced pancetta, pack terrine mix into mould until flat, then fold pancetta over the top
• Wrap whole terrine with cling film and press to make sure there are no air pockets then wrap top with foil
• Place in pre-heated bain maire and cook in oven at 120 degrees until terrine reaches 55 degrees 
• Let cool and press overnight
• Bag up in 1.150kg bags and freeze

• Read more about this recipe on the Top 50 Gastropub's​ website here​ and see the previous Dish Deconstructed here​​

• To take part in the Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com​​​