Rabbit Terrine with Hazelnuts

Ingredients:

1-2 pound rabbit meat, deboned
1/2 cup hazelnuts, chopped
1/2 cup pork fatback, diced
1/2 cup bread crumbs
1/2 onion, diced
2 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1 egg, beaten

Directions:

Preheat oven to 375°F. Lightly grease a loaf pan.
In a large bowl, mix together rabbit meat, hazelnuts, pork fatback, bread crumbs, onion, garlic, thyme, salt, black pepper, allspice, and egg. Stir in white wine until mixture is well combined.
Transfer mixture to loaf pan and press down firmly to form an even layer. Cover with foil and bake for 30-40 minutes, or until internal temperature reaches 160°F.
Remove from oven and cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set. Slice and serve with crusty bread, pickled vegetables, and mustard.

Verdict:

This rabbit terrine with hazelnuts is a delightful combination of savory and nutty flavors, complimented by the subtle sweetness of allspice. Perfect for a party platter or a fancy brunch, this recipe is an absolute crowd pleaser.