Rabbit terrine in vinegar

RABBIT TERRINE 01582 Vinegar INGREDIENTS for 4 PEOPLE 2 mid-hindquarters of rabbit, an envelope of even potatoes, 200 ml milk, 1/2 l white wine, 1/2 l of oil, 12 tablespoons sherry vinegar, 20 g butter, 2 eggs, an onion, a head of garlic, leek, a carrot, a sprig of thyme, a nut for broth, salt, pepper, peppercorns.

The rabbit, chopped salt, pepatelo and put it in a saucepan with oil, white wine, vinegar and nut dissolved in 200 ml of water.

Add the garlic head split in half, onion, leek and carrot chopped, a few grains of pepper, thyme sprig and Cook, fresh focus, for about an hour (the rabbit should be very tender).

Meanwhile prepare the while potatoes with milk, 400 ml water and butter, and salt.

Cut up the rabbit meat and mix the vegetables, while potatoes and two beaten eggs.

Add half of the sauce and keep aside the rest.

Pour into a greased with butter and cook in the oven at room temperature sweet, previously heated, for about 30 minutes, the surface should be golden.

Put the bowl and cover the surface with sealing sauce aside.