Title: Rabbit terrine
 Categories: Meats, Main dish
      Yield: 1 Servings
 
      1 md Rabbit, cut up fryer
  1 1/2 lb Pork, lean, boneless, diced
           Salt to taste
      1 ts Coarse black pepper
      3    Garlic cloves, chopped
      1 ts Crused dried thyme
      1 md Onion, chopped
      1 tb Dijon mustard
    1/2 c  Shelled pistachios
    1/2 lb Bacon, lean, sliced
 
  Serve with french bread, butter lettuce and Dijon mustard. Cut all
  possible meat off rabbit and mix with diced pork. Place in food
  processor fitted with a steel blade. Process until ground roughly.
  Place in bowl and add all remaining ingredients except bacon. Return
  to processor and process again until finely ground. Return to bowl
  and mix well with hands. Drape bacon strips over sides and bottom of
  a 9" x 5" (23 x 1.5 cm) loaf pan. Press meat mixture into pan, smooth
  top and fold bacon ends over top. Place loaf pan in water bath with
  water half-way up sides of pan. Bake at 350 degrees F. (180 C) for 1
  1/4 hours. Remove from loaf pan and let cool. Wrap and refrigerate
  until serving time. Serve, sliced, with crusty bread, butter lettuce,
  salad and Dijon mustard on the side.