Ingredients Jump to Instructions ↓

  1. 2 (2 1/2 pound) rabbits, cleaned and dressed

  2. 6 tablespoons unsalted butter

  3. 3/4 cup finely chopped yellow onion

  4. 1/2 cup finely chopped celery

  5. 1/2 cup finely chopped green bell pepper

  6. 2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced

  7. 3 teaspoons salt

  8. 2 teaspoons freshly ground black pepper

  9. 1 tablespoon Essence

  10. 1/4 cup brandy or Cognac

  11. 1/2 pound bacon, diced

  12. 1/3 pound unsalted fat back, diced

  13. 1/2 cup demi-glace or veal reduction

  14. 2 tablespoons minced garlic

  15. 2 teaspoons ground cumin

  16. 2 teaspoons chili powder

  17. 1 teaspoon kosher salt

  18. 2 tablespoons chopped fresh basil

  19. 2 tablespoons chopped fresh oregano

  20. 2 tablespoons chopped fresh thyme

  21. 2 tablespoons chopped fresh rosemary

  22. 1 large egg

  23. 1/4 cup heavy cream

  24. 1 slice white bread, crust removed, torn into pieces

  25. Onion Marmalade

Instructions Jump to Ingredients ↑

  1. Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.

  2. In a large sautÈ 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.

  3. 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.

  4. 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.

  5. In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.

  6. 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.

  7. 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.

  8. 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.

  9. Yield : 1 terrine, 8 to 10 servings


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