Terrina di coniglio

This specialty is a variation of the French terrine, a type of meat loaf that is prepared with rabbit (called lapin in French) meat. Terrine de lapin is typically made with a combination of coarsely chopped or ground rabbit meat (farm-raised or wild), fat, and a variety of spices such as thyme, rosemary, pepper, bay leaves, juniper berries, allspice, ginger, and savory. Ground pork, pork belly, poultry, or even veal shoulder are commonly added to the combination, and the meat mixture is usually flavored with shallots, parsley, and a splash of alcohol such as sherry or brandy. Other common ingredients used for the preparation of a rabbit terrine include eggs, pistachios, olives, meat stock, mushrooms, and lemon or orange zest. Traditionally, the dish is cooked in a special earthenware vessel called a terrine dish, which is usually lined with thin slices of bacon, ham, pancetta, caul fat, or fresh fatback. Once assembled, the terrine is typically baked in a water bath, then chilled and refrigerated for a couple of days before consumption. During the time spent in the refrigerator, the terrine is typically weighed down with a heavy object so that the flavors meld nicely and the dish gets its characteristic shape. Slices of rabbit terrine are usually enjoyed at room temperature as an entrée, often accompanied by crusty bread or toasted bread and gherkins.