Description
A rich, spreadable dish made with tender rabbit meat and duck fat, perfect for serving with crusty bread.
Ingredients
Scale
- 1 rabbit cut into pieces
- 1 cup duck fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 cup brandy
Instructions
- In a large pot, heat the duck fat over medium heat.
- Add the rabbit pieces and brown on all sides.
- Remove the rabbit and sauté the onion and garlic until translucent.
- Add the rabbit back into the pot along with the salt, pepper, thyme, and bay leaves.
- Pour in the brandy and stir to combine.
- Cover and let cook on low heat for 2-3 hours until the rabbit is tender.
- Remove the meat, shred it, and mix it with some of the cooking fat.
- Transfer to jars and refrigerate.
Notes
- Serve with crusty bread or crackers.
- Can be stored in the refrigerator for up to a week.
- Let the rillettes sit at room temperature for 30 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow-cooking
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg