Rabbit and Leek Pâté

Ingredients

1 Rabbit

2 sticks celery

1 Tablespoon Butter

450g Leeks

2 Garlic cloves crushed

6 Chicken livers cut small

7.5ml Thyme finely chopped

3 Fresh sage leaves finely chopped

1/4 Teaspoon of cinnamon, nutmeg, cumin

Salt and pepper to taste

3 Slices streaky bacon

2 Bay leaves

Cut the rabbit into 4 and place into a saucepan with water to cover and the 2 sticks of celery and bring to a boil when just boiling turn down low to a slow simmer for 3 hours. In the mean while fry the leeks in the butter until soft and the same for the garlic and put both to one side to cool. Take the chicken livers and place in a frying pan with a little butter on a medium heat and fry for 2mins. After 3 hours remove the rabbit from the sauce pan and leave to cool then remove all the meat from the bone and place into a bowl with the leeks, garlic, chicken livers, and the herbs and spices and mix, now place into a food processor and coarsely chop. Preheat the oven to 180c or for fan ovens 160c. Take a 1.5lt terrine and line the base with grease proof paper, then spoon the pâté into the terrine and pressing it into the corners and compacting as you fill then lay the bacon on top with the bay leaves and cover tightly  with tin foil  and place into a deep oven tray, pour in boiling water to come 1/2 way up the terrine then place into the oven for 1hour 15mins. Remove the foil and place clean foil on top with a weight when cooled place in the fridge for 12 hours before serving.