Name: Rabbit Rillettes
Cuisine: American
Ingredients: 3 lbs rabbit legs and shoulders; 2 lbs pork fat or duck fat; 1/4 cup kosher salt; 2 tbsp fresh thyme, chopped; 2 bay leaves, crumbled; 1 tbsp black peppercorns, cracked; 6 cloves garlic, smashed; 2 tbsp cognac (optional); *Traditional Rillettes Method**; 1. **Curing Process**:; - Cure rabbit with salt and aromatics; - Refrigerate 12-24 hours; - **Purpose**: Flavors and begins preservation; 2. **Slow Cooking**:; - Rinse rabbit, pat dry; - Cook slowly in fat at 180°F for 4-5 hours; - **Doneness**: Meat should fall off bones; 3. **Shredding Process**:; - Remove meat from bones while warm; - Shred by hand into fine pieces; - **Traditional**: Never use machines; 4. **Seasoning and Potting**:; - Season shredded meat with herbs, cognac; - Pack into crocks, cover with strained fat; - **Storage**: 2-3 months refrigerated; *Service**: Room temperature on crusty bread with cornichons; ##

Curing Process:
- Cure rabbit with salt and aromatics
- Refrigerate 12-24 hours
- Purpose: Flavors and begins preservation
Slow Cooking:
- Rinse rabbit, pat dry
- Cook slowly in fat at 180°F for 4-5 hours
- Doneness: Meat should fall off bones
Shredding Process:
- Remove meat from bones while warm
- Shred by hand into fine pieces
- Traditional: Never use machines
Seasoning and Potting:
- Season shredded meat with herbs, cognac
- Pack into crocks, cover with strained fat

Rabbit Rillettes

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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