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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.
New Easy Rabbit Rillettes Recipe | D’Artagnan

Ingredients

  • 2 legs from Rabbit Confit Recipe
  • ¼ cup chicken stock, warmed
  • ¼ cup Duck Fat, plus more as needed, softened
  • Salt and freshly cracked black pepper
  • Cornichons, for serving
  • Baguette, for serving

Preparation

  1. 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.