in Recipes

Rabbit rillette

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Ingredients for 1 servings:

  • 700 g pork (belly without rind)
  • 200 g bacon, fat
  • 1 rabbit (ready to cook, approx. 1.7 kg)
  • 200 g carrot(s)
  • salt and pepper
  • 1 pinch of clove powder
  • 2 tsp tarragon, dried
  • 1 bay leaf
  • 6 juniper berries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the pork belly and cut the bacon into very fine cubes. Cut the rabbit into pieces. Clean and slice the carrots. Fry the bacon in a large pot for 30 minutes. Add the pork belly, rabbit, carrots, and spices. Pour in 1 cup of water and simmer in a covered pot over low heat for about 3 hours. Remove the rabbit and remove it from the bones. Mash the meat with a fork or potato masher and return it to the pot. Season generously with salt and pepper. Transfer to a terrine dish or bowl, cover, and refrigerate. Keeps refrigerated for about 14 days. Delicious with baguette or hearty brown bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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