Ingredients Jump to Instructions ↓

  1. 2 Rabbits - (2 1/2 lbs ea) - cleaned, dressed

  2. 6 tablespoons 90ml Unsalted butter

  3. 3/4 cup 46g / 1.6oz Finely-chopped yellow onion

  4. 1/2 cup 55g / 1.9oz Finely-chopped celery

  5. 1/2 cup 73g / 2.6oz Finely-chopped green bell pepper

  6. 2 lbs 908g / 32oz Assorted wild mushrooms - trimmed, and Wiped clean, sliced

  7. 3 teaspoons 15ml Salt

  8. 2 teaspoons 10ml Freshly-ground black pepper

  9. 1 tablespoon 15ml Emeril's Essence - seeNote

  10. 1/4 cup 59ml Brandy or cognac

  11. 1/2 lb 227g / 8oz Bacon - diced

  12. 1/3 lb 151g / 5 1/3oz Unsalted fat back - diced

  13. 1/2 cup 118ml Demi-glace or veal reduction

  14. 2 tablespoons 30ml Minced garlic

  15. 2 teaspoons 10ml Ground cumin

  16. 2 teaspoons 10ml Chili powder

  17. 1 teaspoon 5ml Kosher salt

  18. 2 tablespoons 30ml Chopped fresh basil

  19. 2 tablespoons 30ml Chopped fresh oregano

  20. 2 tablespoons 30ml Chopped fresh thyme

  21. 2 tablespoons 30ml Chopped fresh rosemary

  22. 1 tablespoon 15ml Egg (large)

  23. 1/4 cup 59ml Heavy cream

  24. 1 White bread - crust removed,

  25. Torn into pieces

  26. Onion Marmalade

  27. 1/4 cup 59ml Olive oil

  28. 10 cups 625g / 22oz Yellow onions - thinly sliced (large)

  29. 12 to 14 cups

  30. 3/4 cup 120g / 4 1/5oz Light brown sugar

  31. 4 teaspoons 20ml Minced fresh thyme

  32. 1 1/2 teaspoons 7 1/2ml Salt

  33. 1 teaspoon 5ml Freshly-ground black pepper

  34. 3/4 cup 177ml Red wine vinegar - or to taste

  35. 1/2 cup 118ml Water

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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

  3. 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.

  4. 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.

  5. Preheat the oven to 325 degrees. Line a 12- by 3- by 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.

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

  7. 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 second sheet of plastic, and then tightly in heavy aluminum foil to make airtight.

  8. 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.

  9. 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.

  10. Onion Marmalade: 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.

  11. Remove from the heat and cool at least 15 minutes before serving with the terrine. (Makes about 3 cups)

  12. This recipe yields 1 terrine, 8 to 10 servings


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