Rabbit Terrine flavoured with Achouffe Beer

Ingredients:

• 1kg of rabbit cut into pieces
• 250g veal
• 250g pork
• 250g cooked ham
• 150g smoked bacon
• 250g bacon bards (fine slices of fat)
• 2 eggs
• 3 shallots
• 1 small bunch of parsley
• 50g butter
• 1/2litre of beef jelly
• Salt & pepper
• 1 bottle of Mc-Chouffe

Method:

• Melt the butter in a large pan and then brown the pieces of rabbit along with the smoked bacon, chopped into small pieces.
• Brown well and then add salt and pepper and leave to gently cook for 30 minutes, stirring from time to time.
• While it is cooking, chop the veal, pork, shallots and parsley together.
• Season.
• Bind the mixture with the eggs.
• Cut the ham into small cubes and add them to the mixture.
• Bone the rabbit, which should be about half done.
• Line the bottom of a terrine dish with a third of the bacon bards.
• Layer half of the stuffing on top of them.
• Next, place the rabbit meat (without bones) along with the lardons, without forgetting the liver.
• Cover with the rest of the stuffing.
• Pour over the Chouffe, and then carefully cover the top with the rest of the bacon bards.
• Switch on the oven (thermostat 4/5).
• Bake slowly in the oven for 3 1/2 hours.
• Take out of the oven, and then use a knitting needle to make several holes all over the pâté and pour over the beef jelly.
• Place in a cool place and let it rest for 24 hours.

Suggestion :

Serve with toast and confit d’oignons (onion marmalade) flavoured with Chouffe.