Rabbit & Pork Terrine

500g rabbit meat
500g pork or chicken thigh mince (neither low fat)
100ml pinot noir
2 Tbl whiskey
8 juniper berries, lightly crushed
1 1/2 tsp mixed spice
2 cloves garlic, crushed
50g streaky bacon, finely sliced
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup cream
2 tsp sea salt
Freshly ground black pepper to taste
1/3 cup craisins

3 slices streaky bacon
3 bay leaves

Preheat the over to 180C. Cut the raabbit meat into chunks and grind coarsely using a food processor or meat grinder. Put the rabbit, pork mince, red wine, whiskey, juniper berries, rosemary, mixed spice, garlic and the bacon in a large bowl. Mix well, cover and marinate in the refrigerator for 3-24 hours. Add the remaining ingredients and mix by hand until thoroughly combined.

Transfer the mixture to the baking dish and smooth the top. Lay the bacon over the terrine and tuck in the bay leaves.

Put the terrine in a baking dish and add enough boiling water to come half way up the side of the dish. Cook for 55-60 minutes or until the terrine has shrunk away from the sides of the dish and is firm to the touch. Remove from the water and cool for 1 hour. Place the terrine in another dish - to catch the liquid that will spill out - and cover with a piece of aluminium foil.

Weigh down with a chopping board and heavy cans and refrigerate for 1 day before serving. Remove the terrine from the dish and slice. Serve with beetroot or black cherry relish, damoson plum paste, cornichons and a loaf of crusty bread.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.