Rabbit Terrine

Ingredients

• rabbit legs and loin
• veal
• jamón (cured ham)
• raw tocino (salt pork)
• rabbit bones and trimmings
• salt

Instructions

1. Debone and mince very finely the rabbit legs and loin. Combine with finely minced veal and jamón (cured ham).
2. Line the bottom of a mold with thin slices of raw tocino (salt pork). Layer the minced rabbit mixture, then pieces of the remaining rabbit meat, then more minced mixture, then more tocino slices, alternating until the mold is full.
3. Place in the oven until the terrine is cooked through. Drain off the cooking juices and allow to cool completely.
4. Separately, simmer the reserved rabbit bones and trimmings with salt until they yield a concentrated, savory broth. Strain this through a fine sieve to make a clear aspic (jellied broth). Pour the aspic over the cooled terrine so it forms a layer of jelly.
5. When ready to serve, turn the terrine out of the mold as you would a flan.