Rabbit cooled, rinse, dry and perhaps loosen the meat from the bones. Remove skin and tendons. Place meat in a shallow dish, season with salt and pepper, add tarragon and drizzle all together with vermouth. Cover and place in the refrigerator for three hours.
Spread a baking dish (capacity 1, 2 liters) with the bacon slices (set one slice aside to cover). Remove the rabbit meat and tarragon from the marinade, drain well. Cut the meat, except the fillets, into small cubes. For the farce: soak bread rolls in cold water. Knead the meat and bacon with the egg yolk, the soaked breadcrumbs and the rabbit marinade. Season heartily with salt and pepper. First, put a little farce in the prepared mold. Then put a layer of rabbit meat on top. Continue alternating layers, ending with a layer of farce. Place the fillets in the middle. Cover the terrine completely with a slice of bacon and cut a hole in the middle of the bacon slice to steam. Place two sprigs of tarragon on top of the bacon.
Close the tureen and place it in the water-filled pan of the oven. Cook in the heated oven at 180 degrees, convection oven 160 degrees, gas mark 2 for one hour 30 minutes.
Take out the terrine, remove the lid and weigh it down with a wooden board and a filled tin (max. 300 g). Cool down.
Serve with baguette, lettuce and cornicum.