Rabbit rillettes require four rabbits, duck fat, a long afternoon, and patience. No shortcuts. The rabbits braise low and slow in stock with juniper, star anise, cloves, and peppercorns for about three hours. Then you pull the meat by hand, work in the fat and mustard, and pack it into jars. It keeps for weeks. Good cold on bread with cornichons. This is not a Tuesday night dinner. It’s a project, and projects like this are worth your time when you have it.
How to Make Rabbit Rilette
Breaking down the rabbits
Cut each rabbit into four pieces: two thighs, the body, and upper body. Leave the bones in during braising. Bone-in meat stays more moist over long cooking and the bones contribute to the braising liquid. Ask your butcher to do this if you’re not comfortable with a cleaver.
The braise
Low heat, covered, for three hours. The stock should just barely simmer. Full boil toughens the meat. You want it to fall from the bone without any pressure. The aromatics, juniper, cloves, star anise, do their work gradually. Don’t rush it by raising the heat. 
Packing the jars
Pull the meat while warm. It’s easier. Shred finely and mix in the Dijon and enough strained fat to make it spreadable but not greasy. Pack tightly into jars and pour a thin layer of fat over the top to seal. Refrigerate overnight before serving.
Rabbit Rilette
- Total Time: 210 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Rich and flavorful rabbit rillettes, perfect for a cozy night in or a sophisticated appetizer. This make-ahead recipe is easy to customize.
Ingredients
- 4 whole rabbits
- 1 lbs (400 g) duck fat
- 6 cups (1420 ml) chicken stock
- 15 juniper berries
- 15 black peppercorns
- 5 star anis
- 10 whole cloves
- A big bundle of fresh herbs of choice
- 4 bay-leaves
- 1 whole garlic
- 1/2 of a grated nutmeg
- 2 tsp dried thyme
- 2 tbsp dijon mustard
- Salt & black pepper
Instructions
- Chop the rabbit into 4 pieces: 2 thighs, body, and upper body. Leave the bones in.
- Put the rabbit, duck fat, juniper berries, peppercorns, herbs, bay leaves, cloves, and whole garlic in a large, thick-bottomed pot.
- Add enough chicken stock to cover the rabbit and bring to a boil.
- Reduce heat to low, cover, and simmer until the meat falls off the bone (approximately 3 hours).
- Separate the meat from the juices using a sieve, reserving the juices.
- Once cooled, remove all the rabbit meat from the bones and shred with two forks.
- Separate the fat from the cooled cooking liquid. Add about 1/2 cup of stock and 2 tablespoons of fat to the shredded rabbit. Mix well.
- Season with cooked garlic cloves, nutmeg, mustard, thyme, salt, and pepper to taste. Note that the flavor will develop further after refrigeration.
- Sterilize glasses with boiling water.
- Spoon the rabbit mixture into the jars, pressing out air and leaving a small space at the top.
- Heat the remaining fat until steaming hot.
- Pour hot fat over the rabbit mixture in each jar to create a 1-centimeter layer.
- Refrigerate. This can keep for several months if properly sealed.
- Serve with crusty bread, Dijon mustard, cornichons, and chutney (optional).
Notes
- For richer flavor, use a combination of duck and goose fat.
- To simplify, use pre-cut rabbit pieces from a butcher.
- Leftover rillettes can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I use a different meat instead of rabbit?
Pork shoulder is the most traditional alternative and works with the same method and timing. Duck legs are another good option. The flavor profile will shift, but the technique stays the same.
Why shred by hand instead of using a food processor?
Hand-shredding gives the rilette its characteristic rustic texture with visible strands of meat. A food processor turns it into a smooth paste, which is closer to a mousse or pate and loses that satisfying, coarse quality.
How should I store the finished rilette?
Pack it into jars or ramekins and pour a thin layer of melted duck fat over the top to seal it. Refrigerated this way, it keeps for up to a week. Let it come to room temperature for about 20 minutes before serving so it spreads easily.
