Title: Rabbit Terrine
Categories: Meat Entree Game
Yield: 1 Servings
| 1 | md | Rabbit, cut up fryer |
| 1 1/2 | lb | Pork, lean, boneless, diced |
| | | Salt to taste |
| 1 | ts | Coarse black pepper |
| 3 | | Garlic cloves, chopped |
| 1 | ts | Crused dried thyme |
| 1 | md | Onion, chopped |
| 1 | tb | Dijon mustard |
| 1/2 | c | Shelled pistachios |
| 1/2 | lb | 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 1.5 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 1 1/4 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.