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RABBIT TERRINE - 2

Place the chopped rabbit, pork and bacon in a bowl and mix in the cognac, wine, Quatre Epices, salt, and thyme.  Leave in a cool place for 6-8 hours (not in the refrigerator) stirring 2 or 3 times.  Preheat the oven to 400 F.  Drain off as much marinade as possible.  Line the base and sides of a terrine with the bacon.  If necessary, pound the bacon with a rolling pin so that itŐs flat.  Taste the meat mixture for seasoning.  It should be well seasoned.  Fill the terrine with the meat mixture and lay the remaining bacon slices on top.  Place the bay leaves over the bacon.  Cover.  Place in a roasting pan with 1 1/2 inches of boiling water and bake for 1 1/4 hours.  Turn off the oven and leave the terrine to cool in the oven with the door partially open.  Remove the terrine from the oven and remove the cover.  Place a brick or other heavy weight on top of the terrine and chill for 48 hours.
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3 lbs rabbit, boned and chopped
10 oz pork neck, cut into strips 
1/2 lb smoked bacon, cut into strips
1/2 lb bacon
1/4 cup Cognac
1/2 cup dry white wine
1 tsp Quatre Epices
2 tsp salt
1 tsp fresh thyme
3 bay leaves
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75
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Ile-de-France
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Appetizers
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Chardonnay
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