1.   Place rabbit loins down center of mold, then top with remaining meat mixture, filling terrine to top.

2.   To cook reserved rabbit loins, prepare a fire in a charcoal grill.

3.   Among the favorites is Illinois rabbit loin and foie gras seared with golden chanterelle mushrooms, swiss chard and cumin-scented sweet corn emulsion.

4.   Rabbit loin with cottage cheese and dried fruit intriguingly balances chewy textures with the fine-grained smoothness of rabbit meat.

5.   Remove the pieces of rabbit loin, and keep warm.

6.   The showstopper meat course was smoky bacon-wrapped Oregon rabbit loin paired with a dollhouse-tiny sauteed rabbit rack and liver.