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Rabbit Terrine
8-12 Portions

1 rabbit, boned and chopped into 4cm pieces (1kg rabbit-400g meat)
2 garlic cloves finely chopped
1 onion, peeled and finely chopped
2 Tbsp fresh thyme, finely chopped
2 Tbsp of fresh rosemary, finely chopped
30ml whisky
400g boneless belly pork, chopped into 4 cm
200g fatty bacon, finely chopped
75g apricots, diced
50g pistachio nuts, skin removed, roughly chopped
freshly ground black pepper

2 Tbsp whisky
12 rashes of rindless streaky bacon
4 bay leafs
2 sprigs of thyme

watercress
figs, quartered
slices of fresh bread
chutney
Blanch the nuts in some boiling water and rub them between your
hands to remove the skin.

Melt 2 Tbsp of butter in a saucepan over a moderate heat. Add the
onions to the pan and sweat them until they are transparent. Add
the garlic, thyme and rosemary to the onions and cook the mixture
for a further minute. Remove the saucepan from the heat and allow
the mixture to cool.

Place all the terrine ingredients except the pistachios in a bowl
including the cooled onion mixture. Mix the ingredients together
until well combined and cover it with cling film and refrigerate
it over night or for at least 6 hours to allow the flavours to
mingle. After marinating the ingredients, chop the meat finely to
a rough mince or use a mincer using the coarsest mincer. I prefer
to chop the meat by hand as you have more texture. Return the
mixture to a bowl and mix in the pistachios so that they are well
distributed.

Preheat an oven to 160C. Place 2 bay leaves and a sprig of thyme
on the base of an 800ml-1litre terrine container or loaf tin and
line it with 8 slices of streaky bacon. Fill the container with
the terrine mixture, pressing it down firmly. Place the remaining
slices of bacon over the top of the terrine and place the remaining
bay leaves and thyme on top. Place the lid on the terrine or cover
it in foil and place the terrine container in a roasting dish filled
with enough water to come up to 2/3s of the terrine container
(bain-maire). Place the terrine in the roasting tin on the centre
shelf in the preheated oven. Cook the terrine for 1 hour and 30
minutes to 2 hours, until the terrine is set. The terrine is cooked
when it begins to come away from the sides and the fat runs clear.

Remove the terrine from the oven and bain-marie, remove the lid or
foil from the terrine and allow it to cool. Cover the terrine with
cling film and place a weight on it eg. tin of food. Place the
weighted down terrine in the refrigerate and leave it for one day
before serving. The terrine will keep for 2-3 days covered in a
refrigerator.

Serve the slices of the terrine with quartered figs and
handful of watercress or and slices of buttered rye or wholemeal
bread and chutney of your choice

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