Rabbit Terrine with Smooth Parsley and Shallots

Ingredients

• 3 hind legs of rabbit
• 6 shallots
• 4 Garlic cloves
• 1 parsley
• 3 thyme sprigs
• 100 ml dry white wine
• 100 ml olive oil

Instructions

1. 1.

   Separate the rabbit hind legs (remove meat from bones) and roughly cube. Peel and finely dice the shallots, peel and mince the garlic. Wash the parsley, shake dry and chop the leaves small. Wash the thyme and strip the leaves from the stems. Mix rabbit meat, shallots, garlic, parsley, thyme, white wine and olive oil in a bowl and cover to marinate for 12 hours, turning occasionally.

2. 2.

   Preheat the oven to 160 °C fan-assisted and place a hot water bath in the oven. Press the contents of the bowl into four small canning jars with lids, letting the marinade drain off. Seal the lids, place the jars in the water bath and cook for about 40 minutes. Serve with fresh baguette and a green salad.