The store will not work correctly when cookies are disabled.
Rabbit rillettes with hazelnuts
Preparation
30 min
Cooking time
1 h 40 min
Servings
8
Ingredients
- 45 ml (3 tbsp) vegetable oil
- 1 rabbit, about 1.2 kg (2 1/2 lb), cut into pieces (legs, shoulders and saddle)
- Salt and freshly ground black pepper
- 2 medium onions, minced
- 2 carrots, peeled and cut into rounds
- 2 whole garlic cloves, peeled
- 375 ml (1 1/2 cups) white wine
- 2 bay leaves
- 3 cloves
- 2.5 ml (1/2 tsp) dried thyme
- 2.5 ml (1/2 tsp) savory
- 430 ml (1 3/4 cups) duck fat (or enough to cover the rabbit meat completely)
- 60 ml (1/4 cup) hazelnuts, crushed
- 15 ml (1 tbsp) amaretto
Preparation
- In a Dutch oven, heat the oil over medium-high heat.
- Season the rabbit pieces with salt and pepper.
- Brown the rabbit pieces on all sides.
- Add the onion, carrot and garlic.
- Cook for 2 to 3 minutes.
- Pour in the white wine.
- Add the bay leaves, cloves, thyme and savory.
- Cover and simmer for about 1 hour and 30 minutes or until the meat pulls away easily from the bone. Set aside to cool.
- Carefully pull the meat from the bone - small rabbit bones can be difficult to detect.
- Place the meat in a large dish. Using two forks, finely shred the meat.
- Clean the Dutch oven and melt the duck fat over medium heat.
- Add the rabbit meat and hazelnuts.
- Boil for 5 to 10 minutes.
- Stir in the amaretto.
- Place the rillettes in a terrine large enough to contain the mixture.
- Press the rillettes down using the back of a fork.
- The duck fat should cover the rillettes in a thin layer. Set aside to cool.
- Refrigerate, uncovered, for about 24 hours.
- Serve the rillettes during cocktail hour with sliced baguette, sour pickles and Dijon mustard.