Rabbit Terrine with Prunes

Ingredients:

• 1 lb rabbit meat, cooked and shredded
• 1 lb pork shoulder, cooked and shredded
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup prunes, chopped
• 1/2 cup white wine
• 1/4 cup chicken broth
• 2 eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/4 tsp nutmeg
• Butter for greasing the terrine dish

Directions:

1. Preheat oven to 325°F.
2. In a large bowl, mix together the rabbit meat, pork shoulder, chopped onion, minced garlic, chopped prunes, white wine, chicken broth, beaten eggs, salt, black pepper, thyme, and nutmeg. Mix well.
3. Grease a 9×5 inch terrine dish with butter.
4. Transfer the meat mixture into the terrine dish, pressing down firmly.
5. Cover the top of the terrine dish with aluminum foil.
6. Place the terrine dish in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the terrine dish.
7. Bake in the preheated oven for 1 1/2 hours.
8. Remove the terrine dish from the roasting pan and allow it to cool to room temperature.
9. Once the terrine has cooled, slice it into 1/2 inch thick slices.
10. Serve the rabbit terrine with prunes cold, along with a side of mixed greens and toasted bread.

Verdict:

This rabbit terrine with prunes makes for an elegant presentation and is absolutely packed with flavor. The combination of rabbit and pork shoulder creates a rich, succulent texture that is perfectly balanced by the sweetness of the prunes and the aromatics of the thyme and nutmeg. This terrine is perfect for a special occasion, and best served cold with a light side salad and a crusty piece of bread.