Snowshoe Hare and Shiitake

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Paste (for marinade):

2 tablespoons balsamic vinegar

2 shallots, quartered

1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish)

1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs)

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil plus 2 tablespoons

2 pounds wild rabbit loin

16 mini potato rolls

Shiitake hash:

1 tablespoon olive oil

1/2 pound shiitake mushrooms, cleaned and trimmed

1 large red onion, chopped

2 cloves garlic, lightly crushed with the side of a knife blade and quartered

1/4 cup demi-glace

2 teaspoons balsamic vinegar

1/2 cup sour cream (thinned into a "sauce" with 1 tablespoon water)

1 tablespoon chopped fresh tarragon leaves

1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces