1kg/2lb 3¾oz of rabbit meat
500g/1lb 1½oz of pork
2 onions
1 clove of garlic - crushed
pork belly fat
provence herbs
thyme
parsley
calvados

METHOD

Skin the rabbit and fillet so that only the meat remains. Set the bones aside. Finely cut the rabbit meat and the pork until it is like a mince, add the onion and the garlic and mix well. Add a little salt, pepper, parsley and a pinch of provence herbs and mix thoroughly. Smear the bottom and sides of the terrine dish with a thin layer of the pork belly fat and fill the dish with the mixture. Make two holes in the terrine and pour in the Calvados. Cut the remaining pieces of crackling into thin strips and place on top of the terrine by creating a pattern. Put a lid on the terrine and seal with a thin layer of a flour and water mix. Put the terrine in the oven and cook for 2 hours in a 'bain-marie'. Place the rabbit bones in large saucepan. Cover with salted water and boil for 40 minutes. Remove the bones and leave the water to reduce so that approximately 200ml of liquid remains. Remove the lid from the terrine and pour the liquid over it. Set aside to cool so that the liquid solidifies into a jelly around the terrine.

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