For the terrine of rabbit, first chop the parsley. Peel and finely chop the shallots. Dice the bacon. Drain the green pepper. Cut the rabbit back into smaller pieces and set aside.
Roughly chop the meat of the whole rabbit into small pieces and either shred in a cutter or put through a meat grinder.
Add herbs, nutmeg, diced bacon, pistachios, green pepper and shallots to the meat. Knead the mixture well and season with salt and pepper.
Beat the eggs, stir in the cognac and parsley and also add to the meat mixture. Again knead properly and add a little liquid whipped cream for a nice consistency. Season again with salt and pepper if necessary.
Preheat the oven to 200 °C. Prepare a water bath.
Line the terrine mold with plastic wrap (should still protrude, so that the mass can also be sealed from above) and pour in half the mass. Spread the back pieces on top. Then pour in the rest of the farce and seal with the cling film.
Place the terrine mold in the water bath and cook in the oven for about 1½ hours. After that, let it cool down and keep it in a cool place for at least a whole day. The terrine of rabbit is best served on a bed of lettuce.
Preparation Tip:
If you knead the meat mixture for the terrine of rabbit too much, it easily becomes too warm, which leads to the loss of flavor. To prevent this from happening, simply place the bowl in a water bath of ice water while kneading.
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