Bone the thighs and saddles leaving as little flesh as possible on the bones.
Collect the flesh in a gilac.
Mark a bottom with the bones and trimmings + an aromatic garnish, wet with water, cook for 40 minutes, then strain through a sieve, pressing down well on the ingredients, reduce again until only a glass of liquid remains. Book.
Peel and chop the shallots and garlic, chives, spread over the rabbit, salt and pepper from the mill. moisten with the wine, put in the refrigerator for 2 or 3 hours.
Remove the marinade and bind with the gelatin melted in a little cold water.
Line the terrine with the slices of smoked bacon, fill it with the rabbit and the tied marinade, close it with the slices of bacon. Place in the oven in a bain-marie at 200°C. Bake 35-40 minutes.
Let cool with a weight on top to press the meats. refrigerate.
Refrigerate for a minimum of 6 hours
Unmold and slice
Accompany with a salpicon of olives, mustard and pickles.
A creation of Chef Hubert
