(Rabbit and vegetable terrine - Our recipe)

Time: preparation: 30 minutes 400 g (14 oz) boned rabbit 175 g (6 1/2 oz) pork sausage 150 g (5 1/2 oz) boiled ham, in a piece 2 eggs 3 tablespoons dried chives 8 tablespoons extra virgin olive oil 150 g (5 1/2 oz) frozen string beans 150 g (5 1/2 oz) frozen sliced carrots Dry breadcrumbs Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Buy the rabbit already boned.
Steam string beans and carrots for about 10 minutes. Season to taste with salt.
Remove the skin from the sausage and cut into little pieces the boiled ham.
Blend in the food processor the rabbit, cut into large pieces, the sausage, the boiled ham, the eggs, the chives and 6 tablespoons olive oil. Season to taste with salt.
Oil and sprinkle with dry breadcrumbs a plum cake mould. Spoon in a third of rabbit mixture, followed by a layer of string beans, a layer of rabbit mixture and a layer of carrots. Close up the terrine with the remaining mixture. Bake in a bain marie at 200°C (400°F) for about 50 minutes.
Wait for some minutes until warm before overturning the terrine on a serving dish; slice it and serve.

What's the right wine?
Our suggestion is: Lugana (white wine from Lombardy and Venetia - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".