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1
Remove the meat from the rabbits, tear or cut into small pieces, and set aside.
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2
Discard the bones or reserve for another use.
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3
In a large saute pan, melt the butter over medium-high heat.
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4
Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes.
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5
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.
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6
Add the brandy and stir to deglaze the pan.
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7
Add the bacon, and fat back, and cook for 5 minutes.
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8
Add the veal stock and cook until thickened, about 2 minutes.
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9
Remove from the heat and let cool completely.
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10
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.
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11
Stir well to mix.
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12
Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.
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13
Preheat the oven to 325 degrees F. Line a 12 by 3 by 4-inch terrine with plastic wrap.
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14
Bring a kettle of water to the boil.
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15
In a small bowl, beat the egg with the heavy cream.
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16
Add the bread and soak until dissolved.
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17
Combine with the rabbit mixture.
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18
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.
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19
Pour into the prepared terrine and cover with the plastic wrap.
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20
Wrap the terrine with a 2nd sheet of plastic, and then tightly in heavy aluminum foil to make airtight.
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21
Place the terrine in a medium roasting pan and transfer to the middle rack of the oven.
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22
Pour the hot water into the pan, reaching halfway up the sides of the terrine.
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23
Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.
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24
Carefully remove the pan from the oven and remove the terrine from the pan.
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25
Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing and serving with the Onion Marmalade.
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26
Combine all ingredients thoroughly and store in an airtight jar or container.
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27
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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28
Published by William and Morrow, 1993.
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29
In a large, regular surface (not non-stick) saute pan, heat the oil over high heat.
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30
Add the onions, sugar, thyme, salt and pepper, and saute until starting to caramelize, about 10 minutes.
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31
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.
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32
Remove from the heat and cool at least 15 minutes before serving with the terrine.
