Terrine de Lapin aux Fines Herbes

Ingredients

• 2 pounds rabbit meat
• 1 pound pork fat
• 2 tablespoons fresh thyme
• 2 bay leaves
• 1 large onions
• 1 cup brandy
• 3 cloves garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons mustard
• 1 cup cornichons
• 1 tablespoon fresh parsley

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   In a large skillet, melt 1 tablespoon of pork fat over medium heat. Add the chopped onions and minced garlic, sautéing until they are translucent, about 5 minutes.

3. 3

   In a food processor, combine the rabbit meat, pork fat, sautéed onions and garlic, fresh thyme, bay leaves, black pepper, and salt. Pulse until the mixture is finely chopped but not pureed.

4. 4

   Add the brandy and heavy cream to the mixture, blending until well combined. Taste and adjust seasoning if necessary.

5. 5

   Line a terrine mold or loaf pan with parchment paper, leaving some overhang for easy removal. Pour the mixture into the mold, pressing down to eliminate air pockets.

6. 6

   Cover the top of the terrine with the overhanging parchment paper, and place the mold in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold.

7. 7

   Bake in the preheated oven for about 1 hour or until the internal temperature reaches 160°F (70°C).

8. 8

   Remove the terrine from the oven and allow it to cool in the water bath for 30 minutes. Then refrigerate for at least 4 hours, or overnight, until fully set.

9. 9

   To serve, carefully remove the terrine from the mold using the parchment paper. Slice into pieces and serve with mustard and cornichons on the side.

10. 10

    Garnish with fresh parsley before serving for an added touch.