Grilled Rabbit Terrine, Bacon-Liver Mousse, French Breakfast Radishes and Sweet Texas Onions

METHOD:

For the Grilled Rabbit Terrine:
Preheat the oven to 350ºF. Debone the rabbit and grind the meat. Blend 1 pound of the ground rabbit meat with the cream and eggs. Sauté onion, garlic, and mushrooms in oil until soft. Remove from heat and cool. Combine the meat mixture, onion mixture, pistachios, tarragon, thyme, nutmeg, and salt and pepper. Put the mixture in a terrine mold. Bake in the oven in a water bath until the terrine reaches an internal temperature of 140ºF. Remove from the oven, cool, slice, and grill.

For the Bacon-Liver Mousse:
Simmer bacon with chicken stock, onion, celery, and carrots for 1½ hours. Strain the stock and cool the stock and the bacon. Seal the bacon in a vacuum bag with the rabbit livers and thyme. Cook in a 130ºC water bath for 30 minutes. Break the bag open and discard the thyme. Blend the cooked bacon and livers until smooth. Strain, cool, and mix with crème fraîche, vinegar, and salt.

For the Grilled Sweet Texas Onions:
Combine the onion slices and lager in a vacuum bag and seal. Marinate for at least 1 hour. On a sheet tray, drizzle olive oil over the onion slices and sprinkle with salt and pepper. Grill over until they are slightly charred and begin to soften. Finish with good balsamic vinegar.

To Assemble and Serve:
Plate the Grilled Rabbit Terrine. Drizzle balsamic vinegar on the plate and add some of the onions. Serve with Bacon-Liver Mousse and radishes.