Rabbit, bacon, lemon and thyme terrine

Method

1. To make the terrine, melt the butter in a small pan, then add the shallots, cover and cook gently for 7-10 minutes until soft but not browned. Add the wine and simmer for 3-4 minutes until the wine has reduced and the mixture is thick and syrupy. Set aside to cool completely.
2. If the rabbit and chicken meat is not yet minced, put it into a food processor and finely chop using the pulse button. Mince the 200g pancetta (or bacon) in the same way.
3. Put the minced meats into a large mixing bowl with the shallot and wine mixture, lemon zest, thyme leaves, nutmeg, beaten egg, salt and black pepper. Mix using your hands.
4. Gently stretch the 175g pancetta slices (or streaky bacon rashers) one at a time with the back of a knife and use to line a 900g terrine dish (or loaf tin), overlapping slightly so there are no gaps. Leave the ends overhanging the edges of the dish. Press the terrine mixture evenly and firmly into the corners of the dish, then fold over the overhanging pancetta/bacon ends to cover. You may need a few extra slices lengthways on the top to cover the filling. Arrange the bay leaves on top along the centre of the terrine.
5. Preheat the oven to 170°C/fan150°C/gas 3½. Cover the terrine with a lightly oiled sheet of foil and ?a lid if there is one, put into a small deep roasting tin in the oven and pour freshly boiled water into the roasting tin until it comes halfway up the side of the terrine dish. Cook for about 1¼ hours until the juices run clear when pierced in the centre with a skewer. Remove from the oven and the roasting tin, then leave to cool for 1 hour. Chill overnight in the fridge, still in the terrine dish, then turn out and slice to serve.