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..:: Rabbit terrine BALSAMIC:: ..

Ingredients for 4: The
bowl: 1 rabbit, 200 g of veal, 100 grams of black truffles, 1 dl of brandy, 1 shallot, 2 sheets of gelatin, 4 slices of bacon, salt and pepper .
The onion marmalade: 3 onions, 100 g of butter, 2 tablespoons balsamic vinegar, 1 dl red wine vinegar, chopped parsley, salt.

Preparation:
boned rabbit and save the giblets. Chop the veal and rabbit, except the two fillets and cut into slices and put in a bowl along with the giblets. Season with salt, add the Madeira and brandy. Salt and pepper to the minced meat, add the finely chopped shallots, black truffles, cut into small pieces and mix well. Lining the walls of a rectangular mold with slices of bacon, cover the bottom with the stuffing, arrange the slices over the rabbit giblets, cover with a sheet of gelatin softened in cold water, cover with the stuffing to fill the bowl; end with another sheet of gelatin softened. Seal with foil and bake in water bath at 130 degrees about 2 hours p er. When cooked remove the grease formed on the surface and cool with a weight on top. Thinly slice onion, put them in a saucepan with the butter, add the red wine vinegar and cover of water. Bring to a boil and cook slowly until all the water evaporated sarа. Add the balsamic vinegar and parsley and cook for few minutes. Cut the terrine into slices and serve alongside a tablespoon of onion marmalade and balsamic vinegar.