Sunday, January 8, 2012

I have been cooking, but...

....not trying out anything new or fancy pancy.

But, for a pre-Christmas barbecue I had made a rabbit terrine. And I have to say, despite my initial misgivings about it's visual appeal, it tarted up quite nicely, and everyone gave it a good shot.
It's from a french recipe and uses copious amounts of wine and herbs for the marinade.I can't post the reaction of my taste buds, but I certainly will use the ingredients when I'm going to make my rabbit sausages!

And this is where I got the recipe from:

Bon Appetit!

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