1 whole rabbit trimmed and diced
4 Toulouse sausages
300g minced pork
handful of prunes (you can replace the prunes with pistachio or any other dried fruits like figs or raisins)
splash of port
3 pinches of sea salt
2 big pinches of fresh ground black pepper
1 pinch of Provençal thyme
caperberries to serve
Heat the oven to 160°C. In a big bowl mix all the ingredients. Put the mix into a cake tin and cover with kitchen foil.
Place the tin into a metal tray and half fill it with cold water. Put the tray into the oven for 1 hour. An hour later, take the tray out and leave it to cool down for another hour outside with the foil still on top.
Place the terrine in the fridge overnight.
The day after, slice the terrine and serve it with caperberries.
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