Rabbit Terrine – 2

(*) Casserole dish of 2 liters capacity.

Rustic – Takes time.

Remove rabbit meat from bones and cut into cubes. Put in a suitable bowl with the liver. Cut the pork into cubes as well and add. Pour cognac and port wine over it. Leave to marinate in the refrigerator for one night.

Remove the meat from the marinade. Grind twice through a meat grinder or possibly in a cutter. Cut the green bacon (1) into cubes and pass it through the meat grinder once or chop it coarsely in the cutter. Add to meat.

Peel shallot and garlic clove and chop finely.

Season rabbit fillets with salt and season with pepper. Fry briefly but heartily on all sides in clarified butter. Remove from the frying pan.

Sauté shallot and garlic in the drippings. Extinguish with the marinade and boil it halfway. Cool slightly.

Stir the eggs in the cooked marinade. Add this mixture with the thyme leaves (1), salt, new spice, cardamom and pepper to the meat farce form and whisk it heartily. As a final step, stir in the pistachios.

Line the baking dish with bacon slices (2). Pour in half of the meat farce. Pour in the rabbit fillets and cover with the remaining farce. Cover with bay leaves and thyme sprigs (2) and cover with the bacon slices. give with an aluminum foil or possibly lid.

Place the rabbit terrine in a roasting pan. Fill with enough boiling hot water to cover.

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