Line the base of a rectangular terrine with 4 of the ham slices, overlapping slightly. Place a layer of chopped rabbit on the ham. Season with pepper and a little salt, then sprinkle the rabbit with half of the onions, parsley and thyme. Repeat the layers, finishing with a layer of rabbit. Lay the 2 remaining ham slices on top. Pour over 1 cup of the white wine. Let stand at room temperature, covered, for 4-5 hours (do not refrigerate). Preheat the oven to 350F. Cover the terrine and cook it for 2 hours, adding the remaining cup of wine a little at a time if it seems dry. Pour any wine which remains into the terrine when it is removed from the oven. Remove cover and leave to cool completely on a metal rack. When cool, place a weight on top of the filling and refrigerate until ready to serve.
@
3 lb rabbit, boned and chopped
6 thin slices Black Forest ham
2 cups chopped white onions
1 bunch fresh parsley, chopped
leaves from 2 sprigs fresh thyme
2 cups dry white wine
salt, pepper
@
30
mn
@
120
mn
@
Drink a light, fruity red wine with this dish. This terrine will keep for 8 days refrigerated.
