Serves: 10 - 12
1 boned rabbit, approx. 1 kg (to yield about 500g meat)
500g pork mince
1 tablespoon each butter and oil
1 large onion, finely chopped
2 cloves garlic, crushed
50g pancetta or streaky bacon finely chopped
5 teaspoons herbes de Provence
1 teaspoon fennel seeds, toasted
2 tablespoons brandy
½ cup fresh breadcrumbs
1/3 cup cream
2 eggs, lightly beaten
½ cup pistachios, lightly roasted and skins rubbed off
2 teaspoons salt plus freshly ground pepper
4 extra slices pancetta
Cut the rabbit meat into chunks and grind coarsely using a meat grinder or food processor. Place a sauté pan over a medium heat and add the oil, butter, onion and garlic. Cook until soft and translucent. Set aside to cool.
Place all the ingredients, except the extra pancetta and bay leaves in a large bowl and using your hands thoroughly blend together. Spoon into a 1 litre capacity ceramic dish and press down with your hands.
Place the extra pancetta and then the bay leaves on the top. Cover with 2 layers of plastic wrap and cook on medium heat in the microwave for approximately 35 minutes. Remove the plastic wrap and loosely place a piece of tin foil over the terrine. Sit a heavy weight on top and leave to cool.
Wrap well and refrigerate for at least 1 day before serving. Slice and serve with the sour cherry and pear relish.