Rabbit terrine
Instructions
RABBIT TERRINE 01162 INGREDIENTS for 4 PEOPLE 1 Rabbit; 200 g of bacon; 50 ml.
cognac; 50 ml.
of white wine; 6 peppercorns; 4 cloves; 1 piece of cinnamon; Laurel leaf; 1 sprig of Rosemary; salt and pepper; Boneless rabbit, cut the meat and put to soak for 24 hours with cognac, wine, herbs and spices.
Drain and mince with salt and pepatè Bacon then pour the cooking sauce previously leaked.
Pour everything into a bowl and cook in the oven, Bain-Marie, for about an hour.
Let cool and then put.
Cut into slices and serve accompanied with pickled gherkins and toast.