Bone the rabbit legs and saddles, leaving minimal meat on the bones. Gather the meat in a bowl.
Make a stock base with the bones and trimmings plus an aromatic garnish (thyme, rosemary, bay leaves). Cover with water, simmer for 40 minutes, strain through a sieve while pressing the solids, then reduce to about 1 glass of liquid. Set aside.
Peel and finely chop the shallots, garlic, and chives. Spread over the rabbit meat, season with salt and freshly ground pepper, moisten with the wine, and marinate in the refrigerator for 2-3 hours.
Strain the marinade and bind it with gelatin softened in a little cold water (and incorporate the reduced stock).
Line a terrine mold with the smoked brisket slices, fill with the rabbit meat and bound marinade, then top with more slices. Place in a bain-marie and bake at 200°C for 35-40 minutes.
Cool with a weight on top to press the meat, then refrigerate for at least 6 hours.
Unmold and slice.
Serve with olive salpicon, gourmet vinaigrette, pink radishes, poppy seeds, and Sichuan pepper.
A creation of Chef Hubert, master of refined French charcuterie.
