Garenne rabbit and prune terrine


6 people
Ingredients :
1 rabbit, weighing around 1,800kg
600g sausage meat
200g of sliced smoked bacon
3 onions
½ a glass of dry white wine
2 eggs
3 tablespoons of Cognac
250g of pitted prunes
1 sheet of gelatine
Thyme, salt and pepper
Preparation
Remove both fillets from the rabbit and cut into strips. Remove the rest of the meat from the bones and chop finely. Mix this with the sausage meat. Add the wine, the Cognac, the eggs and the chopped onions. Season and add the leaves from a sprig of thyme. Mix well. Fill a terrine dish with this mixture, alternating the layers with the strips of fillet, slices of bacon and prunes. The last layer should be the chopped meat mixture. Cover the terrine dish and bake for two and a half hours at gas mark 4 or 180°C. Remove from the oven and pour over the jelly made from one sheet of gelatine softened in a little cold water, then melted in a large glassful of water. Leave to chill for 24 hours in the fridge. Tip: remember to pour the jelly over when the terrine is still hot, so it mixes properly with the meat juices.