Cut the rabbit into pieces, put it in a terrine and pour the bottle of wine over it. Leave to cool. Meanwhile, peel the onions and carrots, cut them into rings. Peel and finely chop the shallots. Pour the rabbit pieces with the wine into a casserole, add the vegetables and cook gently for 2 hours.
Drain the rabbit pieces and filter all the cooking. reserve it. Bone all the rabbit pieces:the operation is easy because the flesh practically comes off on its own, but be very careful with the small bones. Finely chop the chives and parsley. Add 3 tablespoons of chopped thyme and rosemary to this mixture.
Fill a cake tin or a Pyrex salad bowl with the meat of the rabbit, regularly inserting the fine herbs. Add salt and pepper. Then slowly pour the cooled cooking on top, letting it penetrate to the bottom. Put in the refrigerator to set the jelly, placing a board or a plate and a weight on the mold. Serve as a cold starter, with green salad.
Source:The Regional Cuisines of France
