Rabbit And Shiitake Terrine With Caramelized Onion Sauce

Recipe Ingredients

1		Rabbit - (abt 2 1/2 to 3 lbs) - dressed, and
		Cut into quarters
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Duck fat - (to 4 cups)
3		Garlic cloves
3		Fresh rosemary sprigs
2 lbs	908g / 32oz	Shiitake mushrooms - cleaned, stemmed,
		And thinly sliced
1/4 cup	59ml	Marsala wine
1 cup	93g / 3.3oz	Minced shallots
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Chopped fresh parsley
2 tablespoons	30ml	Dijon mustard
2		Gelatin
2 1/2 cups	592ml	Veal reduction
1		Caramelized Onion Sauce - (see recipe)
12 sections		Frisee lettuce
		Drizzle of olive oil
1 tablespoon	15ml	Chopped parsley
1/4 cup	59ml	Pistachios - toasted

Recipe Instructions

Preheat the oven to 300 degrees. Season the rabbit with salt and pepper. Place the rabbit in an oven-proof pan and cover with the duck fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper.

Cover the pan with aluminum foil and place in the oven. Slow cook the rabbit for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven, cool completely in the fat and strain. Reserve 1 cup of the confit oil. Discard the rosemary.

Meanwhile, in a saute pan, over medium heat, add 2 tablespoons of the confit oil. When hot, add the mushrooms. Season with salt and pepper. Saute until wilted, about 3 to 4 minutes. Carefully add the Marsala and cook until the liquid has almost evaporated. Remove from the heat and cool completely.

To make the rillette: Remove the meat from the rabbit, discarding the bones. In a food processor, fitted with a metal blade, combine the rabbit, 1/4 cup of the reserved confit oil, shallots, garlic, parsley, and Dijon mustard. Season with salt and black pepper. Process for 30 seconds, starting and stopping the machine several times. Do not puree the mixture. Taste, and reseason if necessary. If the rillette is not moist enough, add another 1/4 cup of the confit oil. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. (Yields about 3/4 of a pound)

Line a 12 1/2- by 4 1/2- by 3 1/2-inch terrine mold with plastic wrap, allowing the plastic wrap to hang over the sides of the mold. Dissolve the gelatin in the veal reduction. Line the terrine mold with a third of the rillette. Spoon half of the mushrooms over the rillette, pressing down firmly after each layer. Repeat the layering with the remaining rillette and mushrooms, finishing with the rillette on top. Slowly pour the gelatin mixture (about 1/2 cup at a time) over the terrine, letting the liquid soak into the terrine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Carefully place the terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings.

To serve, spoon the Caramelized Onion Sauce in the center of each plate. Toss the lettuce with the olive oil. Season with salt and pepper. Place in the center of sauce. Lay a piece of the terrine against the lettuce. Garnish with parsley and toasted pistachios.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD - NETWORK

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