Rabbit terrine

Yield: 1 servings

Measure Ingredient
1 medium Rabbit, cut up fryer
1½ pounds Pork, lean, boneless, diced
\N \N Salt to taste
1 teaspoon Coarse black pepper
3 \N Garlic cloves, chopped
1 teaspoon Crused dried thyme
1 medium Onion, chopped
1 tablespoon Dijon mustard
½ cup Shelled pistachios
½ pounds Bacon, lean, sliced

Serve with french bread, butter lettuce and Dijon mustard.

Cut all possible meat off rabbit and mix with diced pork. Place in food processor fitted with a steel blade. Process until ground roughly. Place in bowl and add all remaining ingredients except bacon. Return to processor and process again until finely ground.

Return to bowl and mix well with hands.

Drape bacon strips over sides and bottom of a 9" x 5" (23 x 1½ cm) loaf pan. Press meat mixture into pan, smooth top and fold bacon ends over top. Place loaf pan in water bath with water half-way up sides of pan. Bake at 350 degrees F. (180 C) for 1¼ hours. Remove from loaf pan and let cool. Wrap and refrigerate until serving time.

Serve, sliced, with crusty bread, butter lettuce, salad and Dijon mustard on the side.

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