Rabbit And Pork Terrine
|Garlic||1 Clove (5 gm)|
|Rabbit||1 , cleaned and skinned (Along With Its Liver)|
|Dry white wine||3 Cup (48 tbs)|
|Liver||1 (Of The Rabbit)|
|Meat||1⁄4 Pound (From A Ham Shank)|
|Lean pork||1⁄4 Pound|
|Bacon fat||1⁄4 Pound|
|Brandy||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Teaspoon|
1 Peel the onion and slice into rounds. Peel the clove of garlic and stick it with the cloves.
2 Place the rabbit in a dish. Season with salt and pepper and pour over the white wine. Add the onion, garlic stuck with cloves and the bouquet garni and marinate for 24 hours in the refrigerator.
3 Next day make the forcemeat. Wash and finely chop the rabbit liver, the ham, pork, bacon and mix well together. Break the egg and stir into the meat mixture, together with the brandy, salt and pepper to taste and a little grated nutmeg. Blend well.
4 Strain off the marinade from the rabbit, reserving the liquid, and cut the rabbit in half across below the chest opening it up, cutting away and discarding the ribs. Stuff the rabbit with the forcemeat. Pull the stomach skin to enclose the stuffing and tie securely or sew up with a trussing needle and string.
5 Heat the butter in a deep heavy-based pan and brown the rabbit on all sides. Add the knuckle of veal and the calf's foot and brown. Remove the pan from the heat, pour on the reserved marinade, bring to a boil, cover with a lid and cook slowly for about 2 hours. Take the veal out of the pan. Remove the bones and cut the meat into slices. Remove the string from the rabbit, take out the bones and cut the meat into strips. Arrange the meat slices and forcemeat in a large terrine or loaf pan.
6 Strain the cooking liquid through a strainer and pour over the meat to cover. Cool and then put the terrine in the refrigerator overnight so the liquid gels; serve the terrine cold with toast or French bread.