Rabbit Terrine with Mushrooms and Nuts

The word terrine, like the dish itself, comes from France. The classic terrine in our understanding is pate. A festive snack, not too complicated, and most importantly - convenient: it can and should be made in advance, at least a day before serving.

Ingredients

• 300 g pork neck
• 300 g lard
• 4-5 rabbit or 5-6 chicken livers
• 1 rabbit weighing 1.5 kg
• a small handful of peeled hazelnut halves
• 300 ml dry white wine
• a chain of grated nutmeg
• 50 ml port wine
• small bunch of parsley
• 1 large shallot
• 1 tsp potato starch
• a small handful of dried porcini mushrooms
• freshly ground white pepper
• 1 tbsp. l. flour
• salt
• 1 egg
• 2 tbsp. l. butter

Directions

1. Freeze bacon. Cut the rabbit meat from the bones (they are not needed), cut into medium-sized equal pieces. Rotate the pork through a meat grinder with a coarse wire rack.
2. Mix both types of meat, season with salt, pepper and nutmeg, add 150 ml of wine and 20 ml of port, mix thoroughly, cover with foil and refrigerate for 10-12 hours.
3. Soak the mushrooms in a small amount of cold water for 1 hour, boil until soft in the same infusion, cut into small pieces.
4. Soak the mushrooms in a small amount of cold water for 1 hour, boil until soft in the same infusion, cut into small pieces.
5. Cool, pour into a blender, add mixed with 2 tbsp. l. water starch, egg and liver, beat until smooth. Add mushrooms and liver mass to the rabbit-pork mixture.
6. Sprinkle salt and pepper on a rectangular baking dish. Thinly slice the frozen bacon, line the bottom and sides of the mold. Put the minced meat in parts, sprinkling with hazelnuts. Tamp, cover with slices of bacon, wrap the mold in foil and bake in a water bath in an oven preheated to 170 ° C, 1.5 hours. Cool, press down, refrigerate for 24 hours. Serve with toast.