Easy Rabbit Rillettes
To make rillettes, meat is usually cooked in an aromatic mixture of stock and fat for a very long time before being shredded and enriched with more fat. Here’s our shortcut version for mild and tasty rabbit rillettes using our easy recipe for rabbit leg confit.
- Shred rabbit confit off the bones. Place rabbit meat in the bowl of a food processor; add chicken stock and about ¼ cup of duck fat. Pulse until mixture is smooth; season to taste with salt and pepper. Stir in enough duck fat to create a spreadable consistency. Place the rillettes in a clean jar and cover with about ¼ inch of duck fat. Refrigerate until ready to use.