1 rabbit - completely de-boned, gutted, etc.
Try to get your rabbit provider to do this for you as it is quite a lot of trouble to do yourself (but do-able).
Thin slices of back fat (barde), enough to line the bottom of the terrine.
250 grams of thick bacon slices, cut into small strips
2 carrots- sliced
2 small to medium onions – finely sliced
2 bay leaves
2 cups of white wine, preferably riesling
1 shot glass of cognac
2 sheets of gelatin or 1 envelope of unflavored gelatin powder (Knox?)
Thyme, salt and pepper
- Line the bottom of a terrine with fat strips.
- Put a layer of rabbit, then bacon pieces, onions, carrots, salt, pepper thyme and bay leaves (torn into bits).
- Continue making several layers until all ingredients are placed in terrine (do not press the ingredients down because you want to keep air pockets that the wine and gelatin can fill in). Cover with wine.
- Put cover on terrine and bake in oven at 350° Fahrenheit, for 1-½ hours.
- Then add cognac and finish baking for another 30 minutes.
- When terrine is done baking, carefully pour out hot liquid and mix with the gelatin powder.
- If you are using gelatin sheets, soften them in cold water for 5 minute beforehand.
- Then re-pour this gelatin-wine-cognac mixture back over the rabbit terrine. Refrigerate overnight or longer!
- Serve cold, sliced, on lettuce leaf and with some pickles.
- Trick to getting it out of the terrine: Soak briefly in hot water, just enough so that it comes out of terrine when turned upside down. You should pass a knife around the sides before turning upside down. I recommend you cutting the slices yourself before serving as it will fall apart easily. Use a very sharp or electric knife. You can also cut and serve directly from the terrine mold if you will only be serving some of the slices.