Rabbit rillette

Ingredients for 4 servings:

• 1 large rabbit
• 250 g lard
• 2 onions, coarsely chopped
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 sprigs of thyme
• 4 peppercorns
• 2 pinches of salt
• 1 tsp black pepper
• 100 ml dry white wine
• 2 tbsp cognac, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Cut the rabbit into large pieces, retaining the bones and fat, as they contribute to the flavor and texture. Heat the lard in a large pot and sear the rabbit pieces on all sides until golden brown. Remove the rabbit pieces and set aside. In the same pot, sauté the onions, garlic, bay leaves, thyme, and peppercorns for a few minutes. Return the rabbit pieces to the pot. Season with salt and pepper. Deglaze with white wine and, if desired, add the cognac. Add the lard to cover. Cover the pot and simmer over very low heat for 3 to 4 hours. The meat should be very tender and easily flake off the bones. Shred the meat. Transfer the shredded meat to a bowl. Strain a little of the cooking fat and add it to the meat to keep it moist (to taste; it shouldn’t be too fatty). Stir well and season to taste. Pour the rillette into clean jars or bowls, level the surface, and cover with a thin layer of fat. Refrigerate for at least 2 hours to set. For best flavor, let it sit overnight. Serve on baguette with some gherkins or a selection of pickled vegetables.