Recipe Rabbit terrines

1. Obstitute rabbit meat by removing all the nerves. Cut the flesh of the rare and the thighs of the thighs into small dice. Draft the rabbit liver and cut it into small dice. Pass the rest of the rabbit flesh with the pork spine and the bacon cut into cubes with a medium grid chopper.
2. 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 hatch with all the ingredients, except the diced rabbit and a few branches of thyme. Mixing then add the diced rabbit and leave to marinate for 1 hour in the fridge.
3. Cut the straps into 5 cm sides. Take the scalded and dried jars, line them with a piece of strap, arrange a half-branch of thyme and pack the preparation in the jars up to 2 cm from the edge. Place a half-branch of thyme and a piece of strap on the top.
4. Close the preserves of rabbit hermetically. Place them in the sterilizer, cover with water and have them sterilize 3 hours at 100 ° C. Let cool in the sterilizer. Take out the jars and check the closure of your rabbit terrine.

Tip: if once sterilization is finished a liquid remains in the terrine it is certainly a fatty rendering of the meat. To check it out, place your terrines in the fridge. After a few hours, note that the liquid turned into jelly.