In Brittany, rabbit shines on the table—poached in cider, paired with muscadet, or sautéed with fine herbs. Locals cherish pâtés and terrines, making this hazelnut-studded version a regional favorite.
Have your butcher debone the raw rabbit, a precise task best left to experts. Cube the poultry livers, place in a bowl, and marinate in port for 30 minutes. Meanwhile, dice the rabbit meat and combine with sausage meat in another bowl. Incorporate the whole egg, season with salt, pepper, and 2 pinches of four-spice mix.
Finely chop the peeled shallots and chervil. Stir in these along with crumbled thyme, half a powdered bay leaf, whole hazelnuts, and half the port marinade from the livers.
Line a pâté terrine with 3/4 of the bacon bard. Layer half the stuffing, top with marinated livers, then the remaining stuffing. Finish with strips of remaining bacon. Bake in a bain-marie at 190°C for 2 hours. Cool completely before serving.
For peak flavor, prepare in the morning for evening or daytime for the next day.
Source: Regional Cuisines of France
