A block of paté, a few cherry tomatoes, a chunk of bread makes a simple & delicious picnic.
1. Mince rabbit meat and its liver (around 500gm), mix in one egg, add a small handful of chopped up dried fruit (peach/apricot/prune) season with 5 spice powder, salt, pepper and 50ml Sherry,
2. Place a bay leaf at the bottom of a terrine dish, press minced mixture inside, place another piece of bay leaf on top, cover with lid.
3. Put the terrine dish in a deep baking tray filled with boiling water, to roughly half the height of the terrine, bake at 160˚C for 2hours.
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