Cut half of the bacon into thin slices and use it to line the pie pan. You will also need bacon later to cover the terrine. It works best if you have frozen the bacon beforehand. Chill the mold.
Cut up the rabbit, remove the fillets, remove the remaining meat from the bones and parry everything. Salt and pepper the fillets and fry them together with the liver in hot butter on all sides. Deglaze with the cognac. The meat will later be cooked through with a terrine. Searing is only used to keep the shape of the fillets or to make it easier for the liver to further process them.
Take the meat out of the pan and chill, pour in the rabbit stock, add the shallot, garlic, peppercorns and cardamom and reduce everything to 50 milliliters. Pour the remaining liquid through a fine sieve and chill too.
Cut the remaining rabbit and pork into strips, mix well with salt, pepper, allspice powder, bay leaf, lovage, rosemary and the thyme and leave to stand in the refrigerator for an hour, covered.
Then turn the meat mixture twice through the finest slice of the meat grinder. Next, cut the remaining bacon into slices, turn it through the meat grinder and mix in portions with the existing farce. Add the egg and the reduced rabbit stock and cool everything down again in the refrigerator.
Finely dice the liver, coarsely chop the mushrooms and dice the cooked ham and mix everything with the farce. Cut off a dumpling with a teaspoon, cook in hot water and try to see if you need to add seasoning.
Pour half of the farce into the bacon-lined pie dish, press in the two fillets and fill up with the rest of the farce. Make sure that there are no empty spaces around the fillets. Cover with slices of bacon and cook in the oven for 70 minutes at 170 degrees. The core temperature should be 65 degrees. Cool in the tube and then leave to rest in the refrigerator for at least a day.
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