Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     rabbit -- boned
  4                     pigeon breasts -- skin and bone
  2                     bay leaves
  250            grams  pork -- lean
  12                    rashers streaky bacon -- flatte
  125      milliliters  red wine
  2                     shallots -- finely diced
  6                     peppercorns -- crushed
  175            grams  pork fat layer
  175            grams  pigs caul fat -- (if available)
  2        tablespoons  brandy
  2        tablespoons  tomato puree
  2                     garlic cloves -- crushed
                        butter
  4              large  spring cabbage leaves
  1                     egg white
                        salt and pepper
  1                     lemon -- juice of
  2             sprigs  thyme
  100      milliliters  double cream
  1              slice  bread
                        removed
                        ed

Preparation:

Line a terrine with cling film and layer with the streaky bacon. Place the pigeon breast into a marinade consisting of the red wine, brandy, shallots, peppercorns, crushed garlic and leave for 2-4 hours. Blanch the cabbage leaves into boiling salted water and lay on a clean tea towel. Place the rabbit meat into a bowl and squeeze over the lemon juice. Place the rabbit into a food processor with the lemon juice add 1/4tsp salt and black pepper and puree. Add 1 egg white, then fold in the chilled double cream and leave aside. Place the pigeon with the shallots, garlic, tomato puree and a little of the liquid into the food processor, add salt and 1 egg white and blend. Add a little cream and the slice of bread. Place the mixture in a thin layer of caul fat, then place that on top of the cabbage leaf. Roll into a cigar shape, wrap in cling film and foil and steam until cooked - remove foil and cling film. Place a layer of rabbit in the base of the terrine and a little to the side. Insert the cigar of pigeon in the centre then completely cover with the rabbit mixture. Scatter with sprigs of thyme, cover with cling film and a lid and cook for 1-11/2 hours.

Nutritional Information:

1190 Calories (kcal); 56g Total Fat; (48% calories from fat); 100g Protein; 35g Carbohydrate; 302mg Cholesterol; 633mg Sodium