Rabbit and Shiitake Mushroom Terrine with a Caramelized Onion Sauce - rabbit

Method

• Preheat the oven to 300 degrees F. 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.
• Yield: 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 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.