Rabbit Terrine with Gewurztraminer, Hyssop, and Fines Herbes Coulis

I grew up with rabbits cooked in many ways. It was common on our table. While this dish employs the farm-cooking techniques that made up my childhood, I’ve refined the presentation for a Michelin star–worthy preparation. Again, I use basic techniques to make use of the whole animal and, with a little imagination and a bright herb sauce, transform the dish. Served this way it’s a study of the rabbit—a rabbit terrine, with an herb coulis, cured loin, and a rabbit liver puree sandwiched betwee