Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Rabbit, cut up fryer
1 1/2 lb Pork, lean, boneless, diced
Salt to taste
1 ts Coarse black pepper
3 Garlic cloves, chopped
1 ts Crused dried thyme
1 md Onion, chopped
1 tb Dijon mustard
1/2 c Shelled pistachios
1/2 lb Bacon, lean, sliced

Serve with french bread, butter lettuce and Dijon mustard. Cut all
possible meat off rabbit and mix with diced pork. Place in food
processor fitted with a steel blade. Process until ground roughly.
Place in bowl and add all remaining ingredients except bacon. Return
to processor and process again until finely ground. Return to bowl
and mix well with hands. Drape bacon strips over sides and bottom of
a 9" x 5" (23 x 1.5 cm) loaf pan. Press meat mixture into pan, smooth
top and fold bacon ends over top. Place loaf pan in water bath with
water half-way up sides of pan. Bake at 350 degrees F. (180 C) for 1
1/4 hours. Remove from loaf pan and let cool. Wrap and refrigerate
until serving time. Serve, sliced, with crusty bread, butter lettuce,
salad and Dijon mustard on the side.

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