This Rabbit Rillettes is a type of pate made from slow cooked shredded meat and spices. Whilst it is traditionally made with pork, here I’ve used a mix of pork and rabbit.
I was recently asked to come up with a recipe for Tesco, inspired by the nations involved in the Rugby world cup.
Whilst Phil Vickery manages to draw inspiration from all of the 20 nations, thankfully my brief was a little easier!
I flirted with the idea of making a Japanese inspired sashimi salad, or a deep rich Italian risotto with wild mushrooms from the farm, but as soon as my mind danced through French cuisine my mind was made up.
I’ve been wanting to make a rabbit rillettes for ages but I wanted to come up with a dairy free version as so many pate, terrines and rillettes use butter and/or cream which make me a poorly girl.
By mixing the very lean meat of rabbit with the fatty belly pork, I just knew the perfect balance could be achieved. Sans dairy.
Could you taste the rabbit and the pork individually?
Could you make it with all pork? Absolutely.
And as rabbit tastes soo much like chicken, you could even try subbing chicken for rabbit too.
If you fancy some more inspiration in the world of rillettes and pates, please do go and check out my delicious venison liver pate – it’s a keeper!
- 700 g rabbit one large farmed rabbit or two wild ones, cut into about 3 or 4 pieces
- 700 g pork belly chopped
- 300 ml water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 clove garlic minced
Pop the pork belly, rabbit, water and spices into a large slow cooker and cook on high for 4 hours or in a large covered casserole dish and cook at 140/275/gas 1 for 4 hours.
When the cooking time is over, the rabbit meat should fall away from the bones, the pork should be soft and the pork fat should have partially rendered down into the liquid.
Drain the juices from the meat, saving them into a jug or clean pan. Once cool, pop in the fridge to firm up.
Once the meat is cool enough to handle, remove all the bones from the rabbit. I prefer to remove any lumps of fat from the belly pork too, although I'm sure that most chefs would raise their eyes heavenwards and call me foolish. Your choice.
Shred the meat with your fingers and pack the meat into individual ramekins or a terrine dish and leave to cool completely, I left mine overnight.
Reheat the stock and liquid fat if it has solidified, and pour through a sieve to remove any little bits and bobs. Pour over the shredded meat and leave to cool at room temperature before covering with cling film and popping in the fridge.
Huge thanks to Tesco for sponsoring this post and helping me to continue to bring you unique and tasty recipes. As always all views (and leftovers!) are my own.