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Beer Recipes » Starters » Rabbit Terrine flavoured with Achouffe Beer


1kg of rabbit cut into pieces
250g veal
250g pork
250g cooked ham
150g smoked bacon
250g bacon bards (fine slices of fat)
2 eggs
3 shallots
1 small bunch of parsley
50g butter
1/2 litre of beef jelly
Salt & pepper
1 bottle of Mc-Chouffe


Melt the butter in a large pan and then brown the pieces of rabbit along with the smoked bacon, chopped into small pieces.
Brown well and then add salt and pepper and leave to gently cook for 30 minutes, stirring from time to time.
While it is cooking, chop the veal, pork, shallots and parsley together.
Bind the mixture with the eggs.
Cut the ham into small cubes and add them to the mixture.
Bone the rabbit, which should be about half done.
Line the bottom of a terrine dish with a third of the bacon bards.
Layer half of the stuffing on top of them.
Next, place the rabbit meat (without bones) along with the lardons, without forgetting the liver.
Cover with the rest of the stuffing.
Pour over the Chouffe, and then carefully cover the top with the rest of the bacon bards.
Switch on the oven (thermostat 4/5).
Bake slowly in the oven for 3 1/2 hours.
Take out of the oven, and then use a knitting needle to make several holes all over the pâté and pour over the beef jelly.
Place in a cool place and let it rest for 24 hours.
Serve with toast and confit d’oignons (onion marmalade) flavoured with Chouffe.
Cooking Time:    4h
Number Persons:    10
Preparation Time:    1h 15 min
Difficulty Level:    Medium
Note:    Resting time: 23h
Source:    http://www.achouffe.be

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