Rabbit meat must first be marinated. To do this, cut it into small pieces and place in a bowl. Add the brandy, 1 tbsp soy sauce, mixture of spice, pepper and salt. All mix well. Tighten the bowl with cling film and refrigerate to marinate for 3 hours, and preferably overnight.

From the pulp of a duck doing the stuffing.

Onions finely chop. Heat the pan with a little vegetable oil and fry it.

Garlic finely chop. Add it to the onions and fry together for about a minute. Arrange the onion from the pan.

Now prepare the binder for the stuffing. In a small bowl the egg, pour in the cream and 1 tbsp of soy sauce. Stir with a whisk until smooth, gradually adding flour.

In the beef add the binder, and half of the fried onions. A little salt and pepper. All mix well.

To obtain a more homogeneous consistency of the stuffing, it can slightly shake in the blender.

Take out from the refrigerator pickled rabbit. Add to it the remaining onions and pistachios (pre-cleaned from the top of the skin).

We need a rectangular elongated shape with a volume of 1 liter. Form grease with vegetable oil and put the bacon slightly overlapping. The bacon should completely cover the bottom and sides of the form. Duck meat and rabbit layers. There will be three layers of meat and two layers of rabbit. First, there is a third part of the stuffing, then half of the rabbit, another third of the mince, the remaining rabbit. The last layer spread the remaining stuffing and little stamps. Put 1-2 Bay leaves.

Cover the terrine on top of a strip of bacon. Form tighten foil and put in a baking pan filled with hot water (water should reach the middle of the form). We will cook in a water bath for about 2 hours in the preheated to 180 C oven. Cooking in a water bath will ensure a more tender texture. Prepared terrines need to cool in the form. To drain the resulting liquid. Tighten the form with a terrine with cling film and press down oppression. The entire structure is placed in a refrigerator overnight.