Rabbit Rillettes with Herbs and Mustard

Ingredients

In the original Italian dish, Antipasto di coniglio, the rabbit is typically marinated and then grilled or roasted. The French adaptation, Rabbit Rillettes, involves slow-cooking the rabbit until it becomes tender and easily shreddable. Additionally, the Italian version often includes ingredients like olives and capers, while the French version focuses on herbs and mustard for flavor. We alse have the original recipe for Antipasto di coniglio, so you can check it out.

• 2 pounds (900g) rabbit meat, bone-in 2 pounds (900g) rabbit meat, bone-in
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 1 bay leaf 1 bay leaf
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe pot, melt the butter over medium heat.
3. 3.
   Add the shallots and garlic to the pot and sauté until translucent.
4. 4.
   Season the rabbit meat with salt and pepper, then add it to the pot. Brown the meat on all sides.
5. 5.
   Add the thyme, rosemary, bay leaf, and Dijon mustard to the pot. Stir well to coat the meat.
6. 6.
   Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the rabbit meat is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and let it cool slightly.
8. 8.
   Using a fork, shred the rabbit meat, discarding any bones or cartilage.
9. 9.
   Transfer the shredded meat to a bowl and mix in some of the cooking liquid to moisten the rillettes.
10. 10.
    Taste and adjust the seasoning with salt and pepper if needed.
11. 11.
    Pack the rillettes into a jar or ramekins, pressing down lightly to remove any air pockets.
12. 12.
    Cover the jar or ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
13. 13.
    Serve the Rabbit Rillettes chilled, spread on slices of baguette or crackers.

Treat your ingredients with care...

• Rabbit meat — Ensure that the rabbit meat is fresh and properly cleaned before cooking. If you prefer boneless meat, you can use boneless rabbit cuts instead of bone-in.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor. If you prefer a milder taste, you can reduce the amount of mustard used.

Tips & Tricks

• For added flavor, you can add a splash of white wine or brandy to the pot before transferring it to the oven.
• To achieve a smoother texture, you can use a food processor to blend the shredded meat and cooking liquid together before packing it into jars or ramekins.
• Experiment with different herbs like tarragon or parsley to customize the flavor of the rillettes.
• Serve the rillettes with cornichons (small pickles) or pickled onions for a tangy accompaniment.
• The rillettes can be stored in the refrigerator for up to one week, allowing you to enjoy it over multiple occasions.

Serving advice

Serve the Rabbit Rillettes as an appetizer or snack. Provide slices of crusty baguette or a selection of crackers for spreading the rillettes. Garnish with fresh herbs like thyme or rosemary for an elegant presentation.

Presentation advice

To enhance the presentation, serve the Rabbit Rillettes in individual ramekins or small jars. Top each portion with a sprig of fresh herbs for a touch of greenery. Arrange the baguette slices or crackers on a wooden board or platter alongside the ramekins for an inviting display.