Rabbit, Foie Gras & Chanterelle Terrine
Jon Vaast | Yield: 12
Jon Vaast, of the Dressing Room in Westport, Connecticut makes this luxurious terrine with whole rabbit, fresh foie gras and chanterelles.
- 1/2 cup olive oil
- 2 carrots, chopped
- 4 stalks celery, chopped
- 2 onions, chopped
- 1 cup tomato paste
- 2 Whole Rabbits Fryers, 3 lbs each, front and back legs separated, loins removed from reserved backbones
- Salt and freshly ground black pepper
- 1 cup dry white wine
- 3 quarts chicken stock
- 1 cup baby carrots, chopped
- 1/2 lobe Hudson Valley Grade A Duck Foie Gras, halved lengthwise
- 3 pounds Fresh Domestic Chanterelles, cut in half if very large
- 2 tablespoons thyme leaves
- 5 tablespoons unflavored gelatin powder
- In a large pot over medium heat, combine 1/4 cup of the olive oil with the carrots, half of the celery and the onions. Sauté until lightly browned, about 5 minutes. Stir in the tomato paste and cook for 5 minutes more. Add 1/2 cup of the white wine, scraping up any browned bits at the bottom of the pan. Set aside.
- In a large skillet over high heat, add the remaining oil and cook the rabbit legs and backbones on all sides until browned, about 10 minutes. Add the remaining wine and chicken stock. Season with salt and pepper to taste. Reduce the heat to low, and simmer, covered, until tender, about 2 hours.
- Turn off the heat and add the loins. Cover the pot and set aside, allowing the loin meat to cook while the liquid cools, about 45 minutes. Place rabbit meat in a large bowl. Using a fine-meshed sieve, strain the braising liquid into another bowl.
- Fill a medium pot halfway with water and bring to a boil over high heat. Add the remaining celery and baby carrots, blanching them until tender, about 5 minutes. Drain the vegetables and set aside.
- In a skillet over medium heat, sear the foie gras on all sides and cook until medium rare, about 1 minute total. Using a slotted spoon, transfer the foie gras to a plate, then refrigerate. Add the chanterelles to the same skillet. Season with salt and pepper, to taste. Add the thyme, and cook for 1 minute, stirring occasionally. Transfer the mushrooms to a plate and refrigerate.
- Shred the rabbit legs and remove any meat from backbones. Discard all the bones.
- Place the gelatin in a large bowl. Whisk in 4 cups of strained braising liquid.
- Cut a piece of plastic wrap three times the length of a 1 1/2-quart glass loaf pan. Line the loaf pan with plastic wrap, making sure the extra wrap is hanging off of each side. Working in layers, pour 1 cup gelatin liquid into the pan, followed by all the mushrooms, followed by 1/3 of the shredded meat, followed by 1 cup gelatin, followed by the foie gras and rabbit loins, followed by 1 cup gelatin, followed by the celery and baby carrots, followed by the remaining braised rabbit, and the remaining gelatin. Fold over the plastic wrap and wrap tightly. Fill a second loaf pan halfway with water and place on top of the rabbit terrine. Refrigerate overnight, or at least 12 hours.