2 rabbit terrine

RABBIT TERRINE 01191 INGREDIENTS for 4/6 PEOPLE a rabbit from about 1, 800 kg.

250 g of bacon lean; 250 g of sausage; a small glass of brandy; an onion; salt and pepper; a teaspoon of thyme and; one of Laurel in the dust; a sprig of chopped parsley; oil; a network of pork; an egg; half a glass of cream; a clove of garlic; Place the rabbit, already skinned and gutted, the countertop: split it in half, at the height of the loins, widthwise; then, with a sharp knife, boneless across the front and setting into small pieces; also boned the back and cut it into strips 2/3 cm wide.

Cut the bacon into thin slices, after having deprived of rind, and put everything into a large bowl, combine the sausage and shredded peeled off.

Squirt with the brandy, then add chopped onion salt, pepper, thyme, bay leaf and parsley and sprayed with a little oil.

Cover and let marinate for 12 hours.

The time to begin preparing for the bowl, dip the pork in cold water: I leave for 30 minutes, changing the water at least two or three times.

Meanwhile, remove the other ingredients the rabbit strips and place them in a dish where you momentarily on hold; retrieve the pickling liquid, collecting in a bowl; passed everything else to the meat grinder fitted with the small holes and disc together with the chopped you have collected in a salad bowl, salt, pepper, egg and cream; completed with the pickling liquid and the clove of garlic.

Stir carefully.

Now lift up out of the water the pork and put it out to dry on a clean cloth; then place in Bowl (round with lid) that you will use for cooking, making it largely from the bowl is overloaded (the surplus network serves to cover the mess).

Fairies at the bottom of a ' bed ' of mincemeat, get over the strips of flesh, then chopped and so on.

Alternate the ingredients until they are used up, ending with the chopped.

Corpite everything with excess network, you press lightly into the surface.

Close the bowl with its cover, immerse it in a larger pan half full of water and cook in the oven, Bain-Marie, for about 1 hour and 30 minutes, maintaining a constant temperature of 200 ›.

After baking, remove the pot from the oven and water bath, remove the cover (be careful not to drop the water that is saràformata below) and in its place put a plate (reversed), which has the same diameter as the mess of meat; on the plate put a weight: let cool so the rabbit pie, then refrigerate and let him bring it up when you bring it to the table.

Serve him cut into slices.