Terrine de Lapin Campagnarde

Terrine de Lapin Campagnarde

Shopping list: 1 rabbit (1.5 kg) and its liver, 600 gr of lean bacon belly, a slab of white bacon (feuille de barde de lard gras), 2 onions, 2 eggs, parsley, 6 spoons of white wine, 2 tablespoons of cognac, 2 tablespoons of red port, 2 bay leaves, thyme (fresh). 15 gr of salt and 5 gr of pepper per kilo.

Method: debone the rabbit and cut it into pieces, do the same with the bacon belly and the liver. Peel the onions and wash the parsley. Grind the meat in a mincer. To the mixture of wine, eggs, port and cognac, add pepper and salt according to the weight. Mix it well with the meat. Oven at 160-180 degrees. In a buttered dish or baking tin, lay the slab of white bacon. Add the meat with a bay leaf and thyme on top. Cover the dish with a lid or with foil and let it cook au bain marie for about 1h30 in the oven. 69 degrees in the core of the meat. Let it cool and keep it in the fridge for a minimum of two days before tasting it.