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Ingredients

• 1 boneless rabbit
• 200 g chicken livers
• 200 g pork belly
• 1 tbsp chopped thyme, leaves only
• 2 cloves garlic, crushed
• 1 tbsp Sourz apple liqueur
• 1 lemon, grated zest and juice
• 8 rashers of smoked streaky bacon
• sea salt and freshly ground black pepper

Description

For An Elegant Starter Or Light Lunch, Serve Mike Robinson's Tempting Rabbit Terrine With Baby Pickles, Grain Mustard And Good Country Bread

UK TV