Menu for Families

Serves 8

1 boned rabbit
2 chicken breasts
1 duck breast, thickly sliced
600 g./21 oz of skinned pork belly
Slices of bacon to dress and cover
a 20x8x8 cm (O.7x0.2x0.2 inch) Madeira cake tin
2 eggs
1 glass of CASA DO LAGO Touriga Nacional Rosé wine
1 carrot sliced lengthwise
1 leek (cut the white section into strips)
30 cl/1/2 pint of cream
100 g/3.5 oz of butter
Salt, pepper and nutmeg

Mince the meats (apart from the duck and pork belly) twice in a food processor. Stir in the eggs, butter, wine, salt, pepper, cream and a hint of nutmeg. Mix with a spoon until the texture is smooth and even. Then, put half of the result thus obtained into the mould already lined with bacon, adding the duck slices, pork belly strips and carrot. Cover with the remaining mixture and top with a 4-cm thick layer of bacon. Heat the oven to 130ºC/266ºF and cook in a bain-marie for approximately 1h20m. Cover the terrine with aluminium foil and let the accumulated liquid drain. Place the terrine on a wooden board of roughly the same size and put a 2 kg/4.4 lb weight on top (two milk cartons for instance). Refrigerate for 12 hours. Slice and serve the terrine with toasted bread and wild berry jam.

Complemented With Casa do Lago Red