INGREDIENTS

INSTRUCTIONS

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.
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