Recipe Rabbit terrines

• Bone the rabbit meat, removing all the nerves. Cut the saddle meat and the thigh fillets into small cubes. Trim the rabbit liver and cut it into small cubes. Pass the rest of the rabbit flesh with the pork loin and the bacon cut into cubes through a medium-grid mincer.
• Peel and chop the shallots. Melt them for 2 to 3 minutes in a pan with the oil, then sauté the diced rabbit liver for 2 minutes. Add this preparation to the mince with all the ingredients, except the diced rabbit and a few sprigs of thyme. Mix then add the diced rabbit and leave to marinate for 1 hour in the fridge.
• Cut the strainers into pieces of 5 cm side. Take the scalded and dried jars, line them with a piece of strainer, place half a branch of thyme and pack the preparation into the jars up to 2 cm from the edge. Place half a sprig of thyme and a piece of strainer on top.
• Close the canned rabbit tightly. Place them in the sterilizer, cover with water and carry out heat treatment for 3 hours at 100°C. Leave to cool in the sterilizer. Take out the jars and check that your rabbit terrine is closed.

Tip: If once sterilization is complete, a liquid remains in the terrine, it is certainly a greasy rendering of the meat. To check this, place your terrines in the fridge. After a few hours, notice that the liquid has turned into jelly.