Rillettes From Rabbit

Now it’s rabbit season and it’s time again for me to boil down fresh rillettes. This recipe can also be made for the small household, because the Rillettes boiled down and stored in a cool place lasts a long time – I get 4 jars a 220 ml (are not filled full) of it. Also the fat content is then very low, only 20 grams per jar!!!

Peel and quarter the onion. Garlic peel and cut into fine slices. Apple slices cut into pieces. Press peppercorns and cloves, pluck rosemary needles. Layer everything with the bacon cubes and the rabbit legs in a pan large enough to hold the liquid.

Bring white wine and stock to a boil and pour hot over the rabbit thighs, these should be completely covered so that the meat does not become dry!!! If necessary, add a little water. Bring to a boil, reduce heat and simmer covered for at least 1 hour. Check, once the meat has separated from the bones, the mixture is ready.

Drain through a sieve and collect the liquid. Reduce the broth to about 100 ml. Remove the meat from the bones while it is still hot, cut it into smaller pieces if necessary and pass it with all the ingredients through a coarse meat grinder. If you don’t have one, cut or chop everything. Put it in a bowl (preferably metal) with the boiled broth and mix.

Melt the lard (keep some back) and add to the mixture.

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