Categories: Meats, Main dish 
      Yield: 1 servings 
  
      1 md Rabbit, cut up fryer 
  1 1/2 lb Pork, lean, boneless, diced 
           Salt to taste 
      1 ts Coarse black pepper 
      3    Garlic cloves, chopped 
      1 ts Crused dried thyme 
      1 md Onion, chopped 
      1 tb Dijon mustard 
    1/2 c  Shelled pistachios 
    1/2 lb Bacon, lean, sliced 
  
  Serve with french bread, butter lettuce and Dijon mustard. 
  Cut all possible meat off rabbit and mix with diced pork. Place in food 
  processor fitted with a steel blade. Process until ground roughly. 
  Place in bowl and add all remaining ingredients except bacon. Return to 
  processor and process again until finely ground. Return to bowl and mix 
  well with hands. 
  Drape bacon strips over sides and bottom of a 9" x 5" (23 x 1.5 cm) loaf 
  pan. Press meat mixture into pan, smooth top and fold bacon ends over top. 
  Place loaf pan in water bath with water half-way up sides of pan. Bake at 
  350 degrees F. (180 C) for 1 1/4 hours. Remove from loaf pan and let cool. 
  Wrap and refrigerate until serving time. Serve, sliced, with crusty bread, 
  butter lettuce, salad and Dijon mustard on the side.