Group · Meat
Rabbit terrine
Rabbit terrine is a forcemeat of rabbit and pork meat, slowly cooked in a bain-marie in a mould. Unlike rabbit pâté, it generally contains little or no liver, and its composition reflects that.
As for nutrition facts: 266 kcal per 100 g, with 18 g of fat including 7 g of saturated fat, 19 g of protein and 6.44 g of carbohydrate. It contains 1.68 g of salt per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 266 kcal |
| Kilojoules | 1110 kJ |
| Protein | 19 g |
| Carbohydrate | 6,5 g |
| Fat | 18 g |
| Fibre | 1 g |
Tips
19 g of protein: better than a standard pâté. The average pâté provides 14.6 g, with more fat. The very lean rabbit meat explains the gap.
It contains no liver, so no excess vitamin A. That is its practical difference from rabbit pâté: it is not ruled out in pregnancy for that reason. The risk of listeriosis, however, remains with a fresh product.
A 40 g slice is worth 106 kcal. With bread and a salad, it makes a decent starter.
6.44 g of carbohydrate: the panade. Soaked bread or breadcrumbs are used to hold in water and give a soft texture. That is normal in a homemade terrine.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé.