A lovely recipe from Piedmont, this antipasto needs to be prepared about 3 days in advance. It ends up like a rustic version of a terrine and is absolutely delicious served with hunks of crusty bread to mop up the juices. Rabbit meat is cheap and tasty, and very low in fat. The flavour and tenderness are greatly improved by soaking overnight, or at least for a few hours, in water and vinegar. Wild rabbit is best soaked in milk due to the intensity of its aroma and taste.
If you can’t get hold of or prefer not to use rabbit, then you could use a jointed chicken instead.
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