Rabbit Rillettes
Rabbit Rillettes
Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
Course: Appetizer
Cuisine: British
Keyword: rabbit rillettes
Servings: 6 + servings
Calories: 738 kcal
Author: Jane Sarchet
  • 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
  1. 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.
  2. 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.
  3. Drain the juices from the meat, saving them into a jug or clean pan. Once cool, pop in the fridge to firm up.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Rabbit Rillettes
Amount Per Serving
Calories 738 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 23g144%
Cholesterol 178mg59%
Sodium 485mg21%
Potassium 656mg19%
Carbohydrates 0g0%
Sugar 0g0%
Protein 36g72%
Vitamin A 10IU0%
Vitamin C 0.5mg1%
Calcium 20mg2%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.