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Rabbit Terrine



* Exported from MasterCook *

RABBIT TERRINE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Rabbit, cut up fryer
1 1/2 lb Pork, lean, boneless, diced
Salt to taste
1 t Coarse black pepper
3 Garlic cloves, chopped
1 t Crused dried thyme
1 md Onion, chopped
1 tb Dijon mustard
1/2 c Shelled pistachios
1/2 lb Bacon, lean, sliced

Serve with french bread, butter lettuce and Dijon mustard.
Cut all possible meat off rabbit and mix with diced pork. Place in food
processor fitted with a steel blade. Process until ground roughly.
Place in bowl and add all remaining ingredients except bacon. Return to
processor and process again until finely ground. Return to bowl and mix
well with hands.
Drape bacon strips over sides and bottom of a 9" x 5" (23 x 1.5 cm) loaf
pan. Press meat mixture into pan, smooth top and fold bacon ends over top.
Place loaf pan in water bath with water half-way up sides of pan. Bake at
350 degrees F. (180 C) for 1 1/4 hours. Remove from loaf pan and let cool.
Wrap and refrigerate until serving time. Serve, sliced, with crusty bread,
butter lettuce, salad and Dijon mustard on the side.



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