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
Units
Scale
- 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