From the experts at The Regional Cuisines of France, this elegant terrine features tender rabbit poached in crisp Muscadet wine, infused with fresh herbs for a sophisticated cold appetizer.
Cut the rabbit into pieces and place in a terrine. Pour over the bottle of Muscadet and marinate in the refrigerator overnight. Peel and slice the onions and carrots into rings. Peel and finely chop the shallots.
Transfer the rabbit and marinade to a large casserole dish. Add the vegetables and simmer gently for 2 hours.
Drain the rabbit pieces and strain the cooking liquid, reserving it. Bone the rabbit—the meat should fall off the bones easily, but watch for small ones. Finely chop the chives and parsley. Mix in 3 tablespoons each of chopped thyme and rosemary.
Pack the boned rabbit meat into a cake tin or Pyrex bowl, layering in the herb mixture evenly. Season with salt and pepper. Slowly pour the cooled, strained cooking liquid over the top, ensuring it seeps to the bottom. Refrigerate to set the jelly, weighting the mold with a plate and heavy object.
Serve chilled as a starter with a fresh green salad.
Source: The Regional Cuisines of France
