Be inspired by Baguette Bistro+Bar's rustic French dish.
Cut the rabbit into 4 pieces and season with salt and pepper.
Fry the rabbit lightly in oil to seal and transfer to a roasting tray.
Pour over the wine and pork stock, cover with foil and roast at 180c for half an hour until the rabbit is just cooked.
Rest the rabbit for half an hour then pick of all the meat, meanwhile strain all the cooking juices and rapidly reduce by two thirds volume and set aside.
Line a terrine mould with cling film and then the san Danielle ham.
Mix the rabbit with all the other ingredients except the cooking juices and check seasoning.
Pack the rabbit mixture into the terrine mould and pour in the cooking juices , fold over the ham and cling film.
Place a weight on top (a similar terrine mould is perfect) and refrigerate overnight.
Serve with cornichons, prune chutney, pickled mushrooms and toast.
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