500g of rabbit meat
1 tablespoon of salt
1/2 tablespoon of thyme
1/2 tablespoon of ground black pepper
1 cup of Madeira wine
1/2 liter of water
500g of pork shoulder
500g of rabbit meat
1 tablespoon of salt
1/2 tablespoon of thyme
1/2 tablespoon of ground black pepper
1 cup of Madeira wine
1/2 liter of water
500g of pork shoulder
Cut the rabbit into medium-sized pieces, season it, and let it marinate in the Madeira wine for several hours
Grind the rabbit meat and mix it with the pork shoulder
Season with salt, thyme, and black pepper
Fill a ceramic bowl with layers of ground meat and rabbit strips to the brim, and press down (there should be no space between the bowl and lid)
Close the lid tightly and seal with a small amount of dough made from flour and water
Place in a water bath with 4 or 5 fingers of boiling water, in a moderately warm oven, for 2 hours
