With cider, muscadet or sautéed with fine herbs, rabbit is often honored on the Breton table, where we also like pâtés and terrines.
Ask the poultryman to debone the rabbit raw, as this operation is quite delicate. Cut the chicken livers into bite-sized pieces, put them in a bowl and sprinkle them with port, let them macerate for 30 minutes. Meanwhile, cut the rabbit meat into small pieces and put it in a bowl with the sausage meat. Add the whole egg and mix. Salt and pepper, add 2 pinches of allspice.
Peel and finely chop the shallots. Chop the chervil. Add these herbs to the salad bowl, as well as a teaspoon of crumbled thyme and 1/2 of the powdered bay leaf, the whole hazelnuts and half of the port where the chicken livers are macerated.
Line a pâté terrine with 3/4 of the bacon bard. Pour in half of the stuffing, then add the chicken livers and finish filling the terrine with the rest of the stuffing. Garnish the top with the remaining bacon bard cut into strips. Bake in the oven in a bain-marie at 190°C for 2 hours. Let cool completely before serving.
It is best to make this pâté in the morning for the evening or during the day for the next day.
Source:Regional Cuisines of France
