Rabbit Rillettes Recipe




 Rabbit2 Pound
 Pork fat3⁄4 Pound
 Pork fillet1 Pound
 White wine2 Cup (32 tbs)
 Mixed herbs1 Bunch (100 gm)
 Salt1 Tablespoon
 Pepper To Taste
 Cayenne pepper1 Pinch

Nutrition Facts

Serving size

Calories 1066 Calories from Fat 633

% Daily Value*

Total Fat 70 g108%

Saturated Fat 22.9 g114.5%

Trans Fat 0.7 g

Cholesterol 249.2 mg

Sodium 1603.5 mg66.8%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.41 g1.6%

Sugars 1.2 g

Protein 77 g153.7%

Vitamin A 10.7% Vitamin C 3.7%

Calcium 7.7% Iron 45.1%

*Based on a 2000 Calorie diet


Cut up the rabbit into convenient pieces.
Dice the pork fat, and put it in a fireproof dish with the pork fillet.
Arrange the pieces of rabbit on the top and add the white wine, salt, bunch of mixed herbs, pepper, nutmeg, and Cayenne pepper.
Cook very slowly for 6 hours in the oven so that the pork fat, fillet and rabbit fall to pieces, literally cooked to shreds.
Stir when possible with a wooden spoon.
When all is tender, pour everything on to a hair sieve.
Take out all the rabbit bones leave the melted fat beneath undisturbed.
Now pour off 3/4 of the fat, taking care not to disturb the residue, back into the dish, and mix the meats into it over a gentle heat.
Then pour into a pot, and leave to get cold.
Pour over the top of the other £ of fat, just warm, not too hot —and again taking care not to disturb the " grounds " as it were, which settled after straining.



Anonymous says :

What temperature is the oven in which you "cook very slowly for 6 hours"? Also, what does "other £ of fat, just warm, not too hot —and again" mean?
Posted on: 23 February 2012 - 3:54am