Rabbit Pâté

• 2 ¾ lb. (1.25 kg) rabbit
• 1 lb. (500

Ask your butcher to cut the rabbit into six pieces, at the joints so as not to splinter the bones. Place in a large bowl with the pork, salt, and pepper, then add the carrots, onions, and the bouquet garni. Stir in the peppercorns, oil, and wine, then leave to marinate for 6 hours, or overnight, before cooking.

Lift the rabbit and pork out of the marinade and pat dry with a clean cloth.