Knocked up some Rabbit Pate/ Terrine but blitz it a bit more. Three on the right have the livers heart and kidneys fried up with some onions in it.
Sort of followed the recipe.
Hop to it: Hugh Fearnley-Whittingstall's rabbit recipes | Meat | The Guardian
WWW.THEGUARDIAN.COM
It's sustainable, healthy and, above all, tasty, so it's hard to fathom why rabbit is still such an underused meat
Cheers Arry