Rabbit Mortadella Recipe

Trim and chill

Keep all meat and fat well chilled throughout. Remove silver skin and sinew from rabbit leg and shoulder meat. Cut meat into 2–3 cm cubes. Cube the pork back fat into similar-sized pieces. Place cubes on a tray and chill in the fridge or briefly in the freezer until firm but not frozen (about 20–30 minutes).

Weigh and check seasoning scale. Have ice water ready in the refrigerator so it stays cold for grinding/emulsifying.

First grind

Using a chilled plate and knife attachment (or a clean grinder), grind the chilled rabbit and shoulder meat through a 6–8 mm (medium) plate. Keep the ground meat very cold — return the bowl to an ice bath between steps if needed.

Fat grind

Grind the chilled pork back fat through the same plate so pieces remain visible but small.

Emulsify the mortadella

In a stand mixer fitted with a paddle or in a food processor (work in batches if necessary), combine the ground rabbit and shoulder meat. Add salt, pink curing salt (if using), dextrose/sugar, and about half of the ice water. Start mixing on low and slowly increase speed to medium-high, adding the remaining ice water in a steady stream. Mix until a smooth, glossy, slightly sticky emulsion forms — this can take 3–6 minutes in a commercial mixer, longer in a home machine. Be careful not to overheat the mix; it should stay under 10–12°C (50–54°F).

Fold in the ground fat gently a little at a time so you keep small visible fat pieces but incorporate them evenly. The finished texture should be pasty but with identifiable fat pieces.

Flavor the mix

To the emulsified meat, add white pepper, minced garlic, and white wine. Mix briefly to distribute. Taste a small cooked test: take a teaspoon of mixture, form into a small patty, poach in simmering water for 1–2 minutes or pan-fry quickly, then adjust seasoning if needed (add more salt or pepper to taste).

Add inclusions

Fold in the pistachios, toasted cracked black peppercorns, and chopped parsley by hand so they remain distinct and evenly dispersed through the mix.

Prepare casing

If using collagen/fibrous casing, soak per manufacturer's instructions and rinse. Fit casing to your sausage stuffer or use an improvised cylindrical mold: line a tight-fitting baking tin or rolling cloth with plastic wrap (to release later). If using casing, tie one end closed with butcher twine.

Stuff or pack

Stuff the mortadella mixture into the casing or pack firmly into the plastic-lined mold in 1–2 batches. Press out air pockets as you go. Smooth the surface and, if using casing, tie the other end closed. If using a mold, fold the plastic wrap over and compress to remove air.

Wrap the formed mortadella in kitchen twine or netting to ensure even diameter and to prevent splitting during poaching. Chill in the refrigerator for 30–60 minutes to firm up the shape.

Set up poaching bath

Preheat a large pot of water to maintain a gentle poach at 80–85°C (176–185°F). Use an instant-read thermometer. Do not let water boil vigorously.

Poach

Gently lower the chilled mortadella into the water. Poach at a steady 80–85°C until the internal temperature reaches 68–72°C (154–162°F). This will take about 50–70 minutes for a 1–1.5 kg roll, depending on thickness. Monitor temperature with an internal probe near the center.

If the casing splits slightly, that is acceptable; the twine/netting will hold the shape. Keep water at a consistent temperature; add hot or cold water to correct if necessary.

Ice bath

When the internal temperature target is reached, remove the mortadella from the poaching bath and immediately plunge into an ice water bath to stop cooking. Chill completely, at least 1 hour, until cold to the center.

Rest and unwrap

Once fully chilled, remove from ice bath. If you used a mold, unwrap the plastic and remove the roll. If using casing and netting, remove netting and casing if desired (collagen casing can be left on or peeled off). Pat dry and refrigerate upright for several hours or overnight to allow flavors to settle.

Slice thin with a sharp knife or meat slicer. Serve chilled or at cool room temperature on charcuterie, sandwiches, or with pickles and crusty bread.

Wrapped tightly, refrigerated rabbit mortadella will keep 5–7 days. For longer storage, vacuum-seal and freeze up to 3 months; thaw slowly in the refrigerator before slicing.