Ingredients
Method
1.Cut the boneless rabbit loin into 2cm strips; reserve. Coarsely chop remaining rabbit, removing and discarding all bones. Process rabbit meat using the pulse button until coarse. Remove and discard casings from sausages.
2.Combine chopped rabbit, sausage meat, wine, garlic and thyme in large bowl. Cover; refrigerate 4 hours or overnight.
3.Stir nuts, salt, pepper and nutmeg into meat mixture.
4.Preheat oven to 180°C. Line base and two long sides of 9cm x 23cm loaf pan with baking paper, extending paper 5cm over edges of pan. Line pan with bacon, overlapping each slice and allowing slices to overhang edges by about 4cm.
5.Press half the meat mixture into pan; place rabbit loin strips on top, cover with remaining meat mixture. Cover pan with foil; place pan in large baking dish, pour enough boiling water into dish to come halfway up sides of pan.
6.Bake terrine 45 minutes; remove foil, bake another 45 minutes or until cooked when tested.
7.Remove pan from dish; cover terrine with baking paper. Cool at room temperature 1 hour. Place another dish or same-sized loaf pan, filled with heavy cans on terrine to weight; refrigerate overnight. Refrigerate 2 days.
