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Rabbit rillettes with hazelnuts


30 minutes


1 h 40



Rabbit rillettes with hazelnuts
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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
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


  1. In a Dutch oven, heat the oil over medium-high heat.
  2. Season the rabbit pieces with salt and pepper.
  3. Brown the rabbit pieces on all sides.
  4. Add the onion, carrot and garlic.
  5. Cook for 2 to 3 minutes.
  6. Pour in the white wine.
  7. Add the bay leaves, cloves, thyme and savory.
  8. Cover and simmer for about 1 hour and 30 minutes or until the meat pulls away easily from the bone. Set aside to cool.
  9. Carefully pull the meat from the bone; small rabbit bones can be difficult to detect.
  10. Place the meat in a large dish. Using two forks, finely shred the meat.
  11. Clean the Dutch oven and melt the duck fat over medium heat.
  12. Add the rabbit meat and hazelnuts.
  13. Boil for 5 to 10 minutes.
  14. Stir in the amaretto.
  15. Place the rillettes in a terrine large enough to contain the mixture.
  16. Press the rillettes down using the back of a fork.
  17. The duck fat should cover the rillettes in a thin layer. Set aside to cool.
  18. Refrigerate, uncovered, for about 24 hours.
  19. Serve the rillettes during cocktail hour with sliced baguette, sour pickles and Dijon mustard.

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