Rabbit terrine with parsley

A01061 RABBIT TERRINE with PARSLEY INGREDIENTS for 4 PEOPLE 1 Rabbit of about 2 kg, 200 g sausage, 1 slice of bacon from 100 g, 200 g of bacon slices, 30 g parsley, 2 glasses of dry white wine, 1/2 glass of cognac, salt, pepper.

Boneless rabbit, cut into the saddle and cut it into strips.

Remove the gall the liver and keep it aside.

Peel and mince sausage with the rest of the rabbit.

Cut into strips also speck; salt and pepper the strips (of saddle and Bacon) and minced meat, then put everything to marinate for 4 hours with wine and cognac.

Drain the mincemeat and knead it with chopped liver and chopped parsley.

Line the inside of a large bowl with bacon.

Inside, alternate layers of minced with strips of rabbit and bacon.

Cover everything with the remaining slices of bacon and then with a sheet of aluminum foil.

Place the bowl in a bounty from tall oven containing warm water.

Bake at 170° for one hour.

Cut a piece of cardboard in the shape of the bowl, lid and wrap it up in foil.

Place it on the bowl and ask yourself over something heavy in order to compress the content.

Let cool to room temperature.

Passed and then in the fridge for 3 hours at least.

Remove from the bowl and serve in slices.