Recipe - Rabbit Terrine

1 md Rabbit, cut up fryer
1 One half pound Pork, lean, boneless, minced
Salt to taste
1 teaspoon Coarse black pepper
3 Garlic cloves, chopped
1 teaspoon Crused dried thyme
1 md Onion, chopped
1 tablespoon Dijon mustard
One half cup Shelled pistachios
One half pound Bacon, lean, cut or sliced up

Serve with french bread, butter lettuce and Dijon mustard. Cut all possible
meat off rabbit and mix with minced pork. Place in food processor fitted
with a steel blade. Process until ground roughly. Place in bowl and add all
remaining ingredients except bacon. Return to processor and process again
until finely ground. Return to bowl and mix well with hands. Drape bacon
strips over sides and bottom of a 9" x 5" (23 x 1.5 cm) loaf pan. Press
meat mixture into pan, smooth top and fold bacon ends over top. Place loaf
pan in water bath with water halfway up sides of pan. Bake at 350 degrees
F. (180 C) for 1 One fourth hours. Remove from loaf pan and let cool. Wrap and
refrigerate until serving time. Serve, cut or sliced up , with crusty bread, butter
lettuce, salad and Dijon mustard on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini