2 tablespoons balsamic vinegar
2 shallots, quartered
1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish)
1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs)
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil plus 2 tablespoons
2 pounds wild rabbit loin
16 mini potato rolls
1 tablespoon olive oil
1/2 pound shiitake mushrooms, cleaned and trimmed
1 large red onion, chopped
2 cloves garlic, lightly crushed with the side of a knife blade and quartered
1/4 cup demi-glace
2 teaspoons balsamic vinegar
1/2 cup sour cream (thinned into a "sauce" with 1 tablespoon water)
1 tablespoon chopped fresh tarragon leaves
1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces
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