1. In a food processor add ½ of the ice, rabbit meat, salt, insta-cure, garlic, dextrose, mace, cinnamon, and cayenne pepper. Puree to a smooth paste, pausing and scraping down the sides when needed. Keep going until the meat reaches 45° on an insta-read thermometer.
2. Add the chilled fat back and remainder of crushed ice. Puree until it reaches 62° on an insta-read thermometer.
3. Fold in the garnish and wrap in plastic wrap to form a tube and tie the ends. Poach in a simmering water bath until cooked and firm to touch, about 40 minutes. Place in an ice bath until chilled. Remove from plastic wrap and slice.