Deconstructed Rabbit and Prune Terrine

Prepare the Terrine

1. Preheat oven to 300°F (150°C).
2. Season the rabbit legs generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, sear the rabbit legs on all sides until golden brown. Remove rabbit and set aside.
4. Add the cubed pork belly to the pot and cook until lightly browned and some fat has rendered. Remove pork and set aside with the rabbit.
5. Add the chopped shallots and minced garlic to the pot. Sauté until softened, scraping up any browned bits from the bottom.
6. Deglaze the pot with white wine, letting it simmer and reduce by half.
7. Return the rabbit legs and pork belly to the pot. Add the pitted prunes, chicken broth, thyme sprigs, and bay leaf.
8. Ensure the liquid comes about halfway up the rabbit legs. Add more broth or water if needed.
9. Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the rabbit meat is very tender and falling off the bone.
10. Remove the pot from the oven. Carefully remove the rabbit legs and pork belly from the braising liquid. Strain the liquid and discard solids (thyme, bay leaf).
11. Skim off excess fat from the braising liquid. You can reduce the liquid further over medium heat to create a richer sauce, if desired. Adjust seasoning.
12. Once cooled slightly, shred the rabbit meat, discarding bones and skin. Roughly chop the pork belly. Combine the shredded rabbit and chopped pork with about 1 cup of the reduced sauce.
13. Line a terrine mold or small loaf pan with plastic wrap, leaving plenty of overhang. Press the rabbit and pork mixture firmly into the mold.
14. Fold the plastic wrap overhang over the top of the mixture. Place a weight on top (e.g., another smaller terrine mold or a brick wrapped in foil). Refrigerate for at least 6 hours, or preferably overnight.

Serving

1. To serve, unmold the terrine and remove the plastic wrap. Slice thickly.
2. Garnish slices with chopped pistachios.
3. Serve with crusty bread and a drizzle of the reserved warm sauce, along with a dollop of mustard aioli, if using.