Rabbit rillettes with hazelnuts
1 h 40
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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
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
- 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.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.