Rabbit and Pistachio Terrine

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    512

Making a terrine is a fantastic way to preserve food and prevent waste, ensuring your food goes further. As the fat is rendered during cooking it rises to the surface and seals the delicious rabbit, pork and pistachio terrine inside, allowing this recipe to keep, sealed and refrigerated, for up to two weeks. To serve, cut the terrine into slices and serve alongside a few lightly toasted slices of rustic bread, cornichons, and chutney for spreading generously.

recipe updated 25 Jul 2025

Ingredients

  • Pork belly icon
    Pork belly
    500 g
  • Rabbit icon
    Rabbit
    500 g
  • Onion icon
    Onion
    75 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh thyme icon
    Fresh thyme
    ½ teaspoon
  • Fresh rosemary icon
    Fresh rosemary
    ½ teaspoon
  • Water icon
    Water
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Pistacchios icon
    Pistacchios
    40 g
  • Streaky bacon icon
    Streaky bacon
    300 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Loaf tin (900g) - 20cm (8")
  • kCook icon Baking tray - medium
  • kCook icon Food processor attachment

Step preview

  1. Fit the Knife blade to the Food Processor attachment
  2. Add the ingredients into the attachment
  3. Mix – 1 minute, speed 1
  4. Transfer the mixture into a medium bowl
  5. Add the next ingredients into the attachment
  6. Mix – 1 minute, speed 1
  7. Remove the attachment from the machine
  8. Transfer the mixture into the medium bowl
  9. Add the remaining rabbit meat into the medium bowl and combine well with the processed meat
  10. Fit the Stir Tool and Stir Assist clip
  11. Add oil into the appliance bowl
  12. Heat - 1 minute, 120ºC, speed off
  13. Then add the next ingredients
  14. Cook - 5 minutes, 120ºC, speed Stir 2
  15. Transfer the mixture into the medium bowl
  16. Add pistachios and mix well to combine
  17. Preheat the oven - 150ºC
  18. Line the base and sides of a loaf tin with bacon, allowing the excess to hang over the sides of the tin
  19. Add the meat and pistachio mixture into the tin, pressing down to pack the filling tightly
  20. Fold the overhanging bacon over the top of the filling to cover
  21. Cover the surface of the tin tightly with foil
  22. Place the tin in a high-sided baking tray
  23. Pour hot water into the baking tray until 1/3 full
  24. Bake – 1 hour 45 minutes, 150ºC
  25. Remove from the oven and let cool – 1 hour
  26. Refrigerate overnight
  27. Turn the terrine out of the tin and place on a serving plate
  28. Slice into eight equal pieces
  29. Serve
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