1 large rabbit salt and pepper 1 tablespoon chopped parsley 1 sprig of fresh thyme, chopped 3 shallots, chopped finely 1/2 cup cognac 1/2 cup white wine

finely cut bacon to line and cover terrine 1 bay leaf

Remove rabbit flesh from bones and dice. Put it in a large bowl with salt and pepper, parsley, thyme, diced pork and shallots. Pour over cognac and wine. Cover and stand in refrigerator for 24 hours.

Line a terrine with bacon, pack in meat and marinade, put a bay leaf on top and cover it with bacon. Cover terrine with double foil, and cook in a baking dish of water in a pre-heated 180'C oven for 2 hours. Remove from oven and stand with a weight on top until pate is cold. Refrigerate for 24 hours before serving with hot toast, butter cornichons and baby pickled onions. Bon-Appetit, Exec.Chef. Magnus Johansson

~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)