Rabbit Rillettes

Experience rabbit at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

French preservation meets rustic appeal

Traditional Charcuterie This preparation slowly cooks rabbit in fat until it shreds easily, then packs it in fat for preservation, creating rustic spreads perfect for casual entertaining.

Ingredients (Serves 15-20 as appetizer)

• 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 the rabbit with salt and aromatics. Refrigerate for 12 to 24 hours to season the rabbit.

2. Slow Cooking: Rinse the rabbit and pat it dry. Cook slowly in fat at 180°F for 4 to 5 hours until completely tender.

3. Shredding Process: Mix with pork fat. Remove the rabbit from the bones while still warm. Shred it by hand into fine, irregular pieces.

4. Seasoning and Potting: Season the shredded meat with herbs and cognac. Pack firmly into crocks and cover with a layer of the cooking fat.