Rabbit terrine (Slideshow version)
Stage 4/15 : 12 hours
Choose a large bowl and put all the meat into it with the chopped onion and garlic, 2 bayleaves, 1 sprig thyme and 1 sprig rosemary, then mix well.Pour in 500 ml dry white wine and 50 ml Brandy (Cognac or Armagnac), cover with plastic film and refrigerate for at least 2 hours or, better still, overnight.