Terrine of rabbit and vegetables

01545 TERRINE of rabbit and VEGETABLES INGREDIENTS for 4 PEOPLE 1 rabbit, 3 tomatoes, 2 carrots, 2 leeks, 2 onions, 1 head of garlic, one leg of celery, 100 ml of cognac, 100 ml of white wine, 4 gelatin sheets, 2 knurled nuts, bay leaf, thyme, Rosemary, olive oil, salt, pepper.

Boneless rabbit, cut the meat into pieces and put it to macerate for 24 hours with cognac, herbs and spices.

Cut the tomatoes, leeks, onions and celery into small pieces.

FRY in a little oil with the garlic head and once Golden, add the rabbit, drained.

Let it Brown and fiammeggiatelo with cognac.

Add the macerated juice leaked from Rabbit, wine and nuts dissolved in 1/2 liter of hot water and Bake until rabbit is tender.

Take the meat and the vegetables and the sauce into the appropriate instrument for making mashed potatoes.

Dissolve the gelatin sheets in hot water and add to the sauce, stirring constantly; Add the rabbit and pour it into a rectangular mold greased with oil.

Leave it in the refrigerator for a few hours and dessert, turn out.

Serve the cold cut Terrine into slices and served with a salad.