Rabbit Terrine

Directions

1. 1
   Heat the oven to 325F.
2. 2
   Put the flour on a plate and season with salt and pepper.
3. 3
   Stir to combine.
4. 4
   Season the rabbit with salt and pepper, then lightly coat it with the seasoned flour.
5. 5
   Heat the oil in a large ovenproof or cast-iron skillet set over medium-high heat.
6. 6
   Add the rabbit in batches and brown it on all sides, about 15 minutes per batch.
7. 7
   Transfer the rabbit to a plate and set aside.
8. 8
   Reduce the heat under the skillet to medium.
9. 9
   Add the onion, celery, and carrot and cook for about 5 minutes.
10. 10
    Add the capers and raisins and cook, stirring, for about 5 minutes.
11. 11
    Add the rabbit back to the pan.
12. 12
    In a small bowl, combine the honey and vinegar.
13. 13
    When the honey has dissolved, pour the mixture over the rabbit.
14. 14
    Add the broth and season with salt and pepper.
15. 15
    Cover and bake for 1 1/2 hours or until the meat is very tender and falling off the bone.
16. 16
    Remove the rabbit from the pan, and when cool enough to handle, diligently remove the bones.
17. 17
    Transfer the meat and all the vegetables in the skillet to a large loaf pan.
18. 18
    Cool and chill overnight.
19. 19
    I serve this straight out of the loaf pan with sourdough bread.
20. 20
    A rabbits foot carried in the pocket was a lucky charm in the early twentieth century; examples mounted in silver made in America but sold in England were advertised as the left hind foot of a rabbit killed in a country churchyard at midnight, during the dark of the moon, on Friday the 13th of the month, by a cross-eyed, left-handed, red-headed bowlegged Negro riding a white horsethis we do not guarantee.
21. 21
    Folk-Lore 19 (1908) 296.
22. 22
    One hundred marbles for a dollar is a pretty cheap price for ammoor good luck.