Rabbit pâté or terrine
Rabbit pâté or terrine is a rich, savory spread or loaf made from minced or ground rabbit meat, often combined with pork fat, liver, and aromatics like thyme, garlic, and brandy. It is a classic of French charcuterie, where it is typically slow-cooked in a mold and served chilled or at room temperature. The dish highlights the delicate, slightly sweet flavor of rabbit in a luxurious, spreadable form.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish with minimal carbohydrates, providing a dense source of energy. A typical serving offers significant amounts of iron, zinc, and B vitamins, particularly B12, with a calorie count around 250-300 kcal per 100 grams.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Zinc | 3.0 mg |
| Vitamin B12 | 3.5 µg |
| Niacin (B3) | 6.0 mg |
| Phosphorus | 220 mg |
| Selenium | 15 µg |
| Potassium | 280 mg |
| Vitamin B6 | 0.4 mg |
Per 1 slice (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, rabbit pâté is a staple of rustic French and Italian country cooking, showcasing nose-to-tail eating and preservation traditions. Nutritionally, rabbit meat is exceptionally lean and high in protein, making the pâté a surprisingly nutrient-dense option despite its rich texture.
