13059 Serves 12 Wed Aug 06 08:20:46 -0700 2008 Wed Feb 04 10:07:33 -0800 2009 Licensed http://www.chow.com/recipes/13059 Wed, 04 Feb 2009 18:07:33 GMT The Dutch, Flemish, and Germans are particularly fond of rabbit and hare and enjoy it baked, roasted, braised (“jugged”), stewed, and as in this recipe, as a terrine. In Europe hare is fairly accessible and domesticated rabbit is plentiful. Hare tends to be larger, tougher, and stronger in taste, while domesticated rabbit is tender and light in flavor. Fall and winter are the seasons that hare and rabbit are most popular in Europe, but rabbit is available in the United States year-round, either frozen or fresh.

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Melt the butter in a skillet over medium heat. Season the rabbit with salt and pepper and sauté the rabbit to brown evenly. Line the bottom of a heavy casserole with the bacon slices and top with the browned rabbit, stock, and pan juices.

Add the sour cream, cover the casserole, and bake at 325°F [160°C] for 2 hours.

Allow the rabbit to cool enough to handle. Remove the meat from the bones, leaving the larger pieces whole. Coarsely chop the smaller pieces of rabbit meat and the bacon from the bottom of the pan by pulsing in a food processor. Reserve the meat and ¾ cup [180 mL] of the sauce from the casserole. (The rabbit can be prepared one day in advance.)

Combine the chopped rabbit meat, the reserved ¾ cup [180 mL] of sauce, the veal, pork, egg yolks, thyme, pepper, salt, nutmeg, and Cognac and mix well.

Cover the sides and bottom of a terrine mold with the bacon slices. Let the slices hang over the sides of the terrine mold to fold over when the mold is filled.

Place a layer of the chopped rabbit mixture on the bottom of the mold. Add a few larger pieces of rabbit meat and a few strips of the ham. Top with the chopped rabbit mixture. Repeat the layering sequence until all of the components are used, finishing with the meat mixture. Place the bay leaves on top and fold the bacon slices over. Cover with aluminum foil and reserve.

Place the terrine in a baking pan and pour boiling water into the pan to come halfway up the sides of the terrine. Bake at 350°F [175°C] for 1 hour.

Remove the foil and bake for 20 minutes more, or until the terrine is set and the top has browned. Pour off any accumulated fat. Allow the terrine to cool in the mold, cover with plastic film, and chill thoroughly before service. (The terrine can be made several days in advance.)

Serve slices of the terrine on small plates accompanied with buttered toast, cornichons, and mustard.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 ounces [55 g] butter

]]> 1 large rabbit (about 3 pounds [1.4 kg]), cut into 10 pieces

]]> Salt and black pepper

]]> 4 slices bacon

]]> 1 cup [240 mL] rabbit, chicken, or beef stock

]]> 1 cup [240 mL] sour cream

]]> 8 ounces [225 g] lean ground veal

]]> 8 ounces [225 g] ground lean pork

]]> 4 egg yolks

]]> ¼ teaspoon [1 mL] dried thyme

]]> ¼ teaspoon [1 mL] black pepper

]]> ½ teaspoon [3 mL] salt

]]> ⅛ teaspoon [0.5 mL] grated nutmeg

]]> 1 tablespoon [15 mL] Cognac

]]> 12 slices lean smoked bacon

]]> 8 ounces [225 g] cured ham, such as Smithfield or Virginia, cut into wide strips

]]> 2 bay leaves

]]> Buttered toast points, for service

]]> Cornichons or gherkin pickles, for service

]]> Mustard, for service

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