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Ingredients

• 1 whole rabbit, (about 2 1/2 to 3 pounds) dressed and cut into quarters
• Salt
• Freshly ground black pepper
• 3 to 4 cups duck fat
• 3 cloves garlic
• 3 sprigs fresh rosemary
• 2 pounds shiitake mushrooms, cleaned, stemmed and thinly sliced
• 1/4 cup Marsala wine
• 1 cup minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh parsley
• 2 tablespoons Dijon mustard
• 2 packages gelatin
• 2 1/2 cups veal reduction
• 12 sprigs frisee lettuce
• Drizzle olive oil
• 1 tablespoon chopped parsley
• 1/4 cup pistachios, toasted
• CARAMELIZED ONION SAUCE:
• 2 tablespoons olive oil
• 4 cups thinly sliced onions
• Salt
• Freshly ground black pepper
• 2 cups chicken stock

Description

Rabbit And Shiitake Mushroom Terrine With A Caramelized Onion Sauce

Emerils