- 2 (2 1/2 pound) rabbits, cleaned and dressed
- 6 tablespoons unsalted butter
- 3/4 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
- 3 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon Essence, recipe follows
- 1/4 cup brandy or cognac
- 1/2 pound bacon, diced
- 1/3 pound unsalted fat back, diced
- 1/2 cup demi-glace or veal reduction
- 2 tablespoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 large egg
- 1/4 cup heavy cream
- 1 slice white bread, crust removed, torn into pieces
- Onion Marmalade, recipe follows
Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.
In a large saute pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper and Essence and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the bacon, and fat back, and cook for 5 minutes. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.
In a large bowl, combine the rabbit meat, cooled onion mixture, garlic, cumin, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.
Preheat the oven to 325 degrees F. Line a 12 by 3 by 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.
In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap. Wrap the terrine with a 2nd sheet of plastic, and then tightly in heavy aluminum foil to make airtight.
Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine. Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.
Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing and serving with the Onion Marmalade.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 1/4 cup olive oil
- 10 large yellow onions, thinly sliced (about 12 to 14 cups)
- 3/4 cup light brown sugar
- 4 teaspoons minced fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup red wine vinegar, or to taste
- 1/2 cup water
In a large, regular surface (not non-stick) saute pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and saute until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.
Remove from the heat and cool at least 15 minutes before serving with the terrine.
Yield: about 3 cups