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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	269918.64 Kcal (1130095 kJ)
Calories from fat	106861.65 Kcal
		% Daily Value*
Total Fat	11873.52g	18267%
Cholesterol	24954.77mg	8318%
Sodium	29186.26mg	1216%
Potassium	107482.86mg	2287%
Total Carbs	30661.9g	10221%
Sugars	3855.86g	15423%
Dietary Fiber	1363.75g	5455%
Protein	13069.87g	26140%
Vitamin C	2299.1mg	3832%
Vitamin A	240.3mg	8011%
Iron	1992.7mg	11071%
Calcium	293549.9mg	29355%

Amount Per 100 g
Calories	2600.62 Kcal (10888 kJ)
Calories from fat	1029.59 Kcal
		% Daily Value*
Total Fat	114.4g	18267%
Cholesterol	240.43mg	8318%
Sodium	281.2mg	1216%
Potassium	1035.58mg	2287%
Total Carbs	295.42g	10221%
Sugars	37.15g	15423%
Dietary Fiber	13.14g	5455%
Protein	125.93g	26140%
Vitamin C	22.2mg	3832%
Vitamin A	2.3mg	8011%
Iron	19.2mg	11071%
Calcium	2828.3mg	29355%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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