Rabbit Terrine

(*) For a pie dish of about 1250ml capacity, enough for six to eight servings.

Rinse, dry and skin the rabbit. Remove the liver and kidneys and set aside. Separate the legs, cut the meat from the bones. From the back loosen all together meat, the real fillets to the leg meat form, the two large back meat pieces (they sit on top!) set aside, the back bones chop. Soak the men’s mushrooms in cold water.

Cut the rabbit meat (except for the giblets and back meat) and the pork into small pieces. Season with the plucked pimento powder, thyme leaves, pepper and salt and put in a cool place with the lid closed. Preheat the oven to 250 °C.

Clean, rinse and roughly dice the carrots and celery, peel and quarter the onions and garlic. Heat the oil in a roasting pan until very hot. One by one, fry the chopped rabbit bones and paruerene skin and meat scraps) until hot. Add the garlic, vegetables, onions, bay spices and peppercorns and roast, uncovered, on the second rack from the bottom for forty-five minutes.

As soon as roasting substances have formed, gradually add three quarters of a liter of water (including the boletus water). After the cooking time, pour the stock through a fine sieve and boil on one-eighth l.

Heat the butter in a frying pan. Fry the rabbit liver, kidneys and back meat briefly on all sides. M

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