Rabbit and pistachio terrine

1. Cut the rabbit, veal and pork meat into small cubes. In a skillet, sauté in butter for 5 minutes over high heat. Add salt and pepper and pour the wine. Continue cooking over low heat for 20 minutes, stirring occasionally.

2.  Preheat the oven to th.6-180°C. Blend the meats with the cooking juice smooth and pour into a bowl. Add the egg and pistachios, season and mix well.

3. Pour the mixture into a bowl, packing carefully. Cover and bake for 2 hours. Let cool, then place in the fridge for 48 hours. Serve with country bread and pickles.

Photo credit: Sucré Salé