Today , we are going to cook a rabbit terrine in cider compote. A generous and original recipe for 8 people.

Find this recipe by Véronique in the programme Julie's Frenchy Cookbook, which focuses on the land of the Impressionists in Giverny.

You can find all of MyZen TV's recipes right here.


  • 2 kg of rabbit pieces
  • 1 veal foot
  • 2 bottles of cider
  • 3 carrots
  • 4 shallots
  • 20 g of butter
  • 2 tablespoons of olive oil
  • 4 sprigs of thyme
  • 2 bay leaves
  • 1 bunch of tarragon
  • Salt
  • Pepper


  • In a pan, heat the fat and brown the rabbit pieces on all sides.
  • Meanwhile, peel and coarsely chop the carrots and shallots.
  • Remove the pieces of rabbit and replace them with the vegetables. Let it melt, then add the rabbit, the cider, the tarragon, the thyme, the bay leaf, salt and pepper. Cover and simmer on a low heat for 2 hours.
  • Leave to cool, then take a few slices of carrot to decorate the bottom of the terrine. Shred the meat, taking care to remove all the small bones and cartilage. Add layers of carrots regularly.
  • When the terrine is almost full but still about 2 cm high, strain the cooking juices and pour them over the meat.
  • Store in a cool place overnight.
  • The next day, serve with a spoon or unmould.
  • Serve with rocket salad and toast.

Julie's advice:

Leave out the cooked tarragon when assembling the stewed rabbit terrine with cider compote.

Watch our programmes on our streaming platform.