(Makes 1 kg terrine)

If you cannot get pork back fat to line the loaf tin, thin rindless rashers of un-smoked streaky bacon can be used, as can pancetta.

300g minced raw rabbit meat from the legs
250g lean pork, minced
500g fat belly of pork, minced, rind removed first and reserved
12 crushed juniper berries
1 teaspoon ground allspice
1/2 teaspoon ground cumin seeds
1 teaspoon freshly ground black pepper
1½ teaspoons Gozo sea salt
100ml white wine
4 tablespoons gin or grappa
250g/8oz pork back fat, cut into thin slices or sheets
2 teaspoons cornflour mixed with a tablespoon wine
1 egg lightly beaten
2 rabbit back fillets
Rabbit liver and kidneys

Mix the minced meats together with the spices, seasonings, wine and spirits, and marinate it overnight, covered, in the refrigerator.

The next day, line a 1 kg loaf tin or terrine with similar capacity with very thin slices of pork fat. Preheat the oven to 180˚C, gas mark 4. Beat the egg and flour mixture until thoroughly blended, and strain it over the marinated meat. Mix thoroughly, and pack half of it into the lined tin. Push it well down, excluding any air bubbles.

Layer the rabbit fillets, liver and kidneys, and spread the remaining mince on top. Pack it well down. Cover the terrine with foil, and stand on a trivet or rack in a roasting tin, deep enough to allow boiling water to be poured in, to come at least halfway up the loaf tin.

Cook in the middle of the oven for 1½ to two hours; a skewer inserted into the middle should release clear, not pink juices.

Remove the terrine from the oven, allow it to cool completely, weighted down, and cover the surface with melted lard or pork fat to preserve it.

This will keep for a week, covered and unbroached, in the refrigerator. It will also freeze well, because of the amount of fat.