300g rabbit meat, cubed
100 – 150g rabbit fillet, left whole
100g chicken livers, cleaned
300g good quality pork meat
200g pork fat or belly pork
60ml white wine
To complete the terrine
2 shallots, peeled and finely chopped
1 large clove garlic, peeled and crushed
3 tbsp chopped parsley
1 tbsp chopped tarragon
3 tbsp chopped chives
100g egg whites
1½ tsp salt and freshly ground black pepper
3 rashers streaky bacon
12 - 16 prunes
100g caul fat
500ml good quality, hot chicken stock
10 sheets gelatine
900g loaf tin
For the marinating, place all the meats and the alcohols in a bowl and mix well together. Leave overnight or for a minimum of 2 hours in a fridge.
To complete the terrine, preheat the Miele oven to Fan plus 200°C. Once the meats have marinated for the appropriate length of time, melt the butter in a frying pan and gently cook off the shallots and garlic until softened then set aside to cool.
Separate out the rabbit fillets from the rest of the marinated ingredients. Mince or process the marinated ingredients in small batches to a rough texture and transfer to a large mixing bowl. Stir through the softened shallots and garlic, the herbs, egg whites and seasoning. Mix well and add the seasoning.
Place the bacon rashers on the base of the loaf tin and toss in half the minced mixture ensuring it is pressed down well and there are no air pockets. Put a layer of prunes on top and then lay the rabbit fillets down the length of the terrine.
Fill the rest of the tin with the remaining mixture, again pressing down firmly to prevent any air pockets. Cover the top of the terrine with the caul and press it down the inner sides of the loaf tin to create a slightly domed top surface to the terrine.
Put the loaf tin into a larger roasting dish and place in the oven. Bake for 20 minutes to brown the top surface. After 20 minutes, pour enough water into the roasting tin to come just over halfway up the sides of the loaf tin to make a bain-marie. Reduce the oven temperature to 150°C. Leave the terrine to continue to cook for 1 hour. Use a food thermometer to check that the centre of the terrine is above 75°C. If not, leave the terrine in the oven for a further 15 minutes and re-check. When cooked, drain off the liquid, through a sieve and then make up to 500ml with the chicken stock.
Once the liquid has been drained, remove the terrine from the oven and set aside to cool.
Cover the gelatine leaves with cold water and leave them to soften. Remove them from the water and squeeze out any excess liquid. Stir the gelatine into the hot chicken stock to dissolve. Pour the stock around the terrine to fill the gaps completely. Spoon a little over the top surface of the terrine as well. Put the terrine into the fridge to cool completely.