Rabbit Terrine - flour

Method

• Heat the oven to 325F.
• Put the flour on a plate and season with salt and pepper.
• Stir to combine.
• Season the rabbit with salt and pepper, then lightly coat it with the seasoned flour.
• Heat the oil in a large ovenproof or cast-iron skillet set over medium-high heat.
• Add the rabbit in batches and brown it on all sides, about 15 minutes per batch.
• Transfer the rabbit to a plate and set aside.
• Reduce the heat under the skillet to medium.
• Add the onion, celery, and carrot and cook for about 5 minutes.
• Add the capers and raisins and cook, stirring, for about 5 minutes.
• Add the rabbit back to the pan.
• In a small bowl, combine the honey and vinegar.
• When the honey has dissolved, pour the mixture over the rabbit.
• Add the broth and season with salt and pepper.
• Cover and bake for 1 1/2 hours or until the meat is very tender and falling off the bone.
• Remove the rabbit from the pan, and when cool enough to handle, diligently remove the bones.
• Transfer the meat and all the vegetables in the skillet to a large loaf pan.
• Cool and chill overnight.
• I serve this straight out of the loaf pan with sourdough bread.
• A rabbits foot carried in the pocket was a lucky charm in the early twentieth century; examples mounted in silver made in America but sold in England were advertised as the left hind foot of a rabbit killed in a country churchyard at midnight, during the dark of the moon, on Friday the 13th of the month, by a cross-eyed, left-handed, red-headed bowlegged Negro riding a white horsethis we do not guarantee.
• Folk-Lore 19 (1908) 296.
• One hundred marbles for a dollar is a pretty cheap price for ammoor good luck.