Rabbit Liver Mousse & Rillette Recipe

Prepare livers

Rinse rabbit livers under cold water, trim away connective tissue and greenish bile pockets. Pat dry with paper towels and season lightly with 1/2 tsp sea salt and a few grinds of black pepper.

Sweat aromatics

In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high, add the livers and sear 1–2 minutes per side until browned on the outside but still slightly pink inside. Add 1 tablespoon white wine and scrape bottom of pan to deglaze. Remove from heat and let cool slightly.

Blend to mousse

Transfer the seared livers and pan juices to a food processor or blender. Add 2 tablespoons softened butter, heavy cream, Dijon mustard, thyme, lemon juice, remaining 1/2 tsp salt and 1/2 tsp pepper. For extra silkiness, add the optional egg yolk (see safety note). Purée until completely smooth, scraping down sides as needed—about 1–2 minutes.

Finish and chill

Taste and adjust seasoning. Press the mousse through a fine-mesh sieve into a bowl for an ultra-smooth texture, if desired. Place in ramekins or a shallow container, smooth the surface, and chill at least 2 hours (or overnight) until firm. Optionally, melt 1 tablespoon butter and pour a thin layer over the surface to seal and preserve.

Pre-cook meat

Preheat oven to 300°F (150°C). In an ovenproof casserole or Dutch oven, melt 1 tablespoon pork fat or butter over medium heat. Add the chopped shallot and cook until soft, 3 minutes. Add minced garlic and cook 30 seconds. Add the rabbit leg/shoulder pieces, sear briefly to color, about 3–4 minutes.

Braise

Add 2 tablespoons white wine, thyme sprig, and bay leaf. Pour in just enough water (or light stock) to come halfway up the meat. Season with 1 tsp sea salt and 1/2 tsp pepper. Cover and transfer to oven. Braise until the meat is very tender and falling apart, about 1½–2 hours.

Shred and enrich

Remove meat from braising liquid. Strain and reserve about 2–3 tablespoons of the reduced braising liquid (discard bay leaf and thyme stems). Using two forks, shred the rabbit finely into small ribbons. Stir in 2 tablespoons cold butter a little at a time and the reserved braising liquid to moisten—mixture should be moist but hold its shape. Adjust salt and pepper to taste.

Store

Spoon the rillette into small jars or a bowl. Smooth the top and optionally pour a thin layer of melted butter over the surface to seal. Chill at least 1 hour to firm slightly. Rillettes can be held refrigerated up to 5 days.

Bring the mousse and rillette to cool-room temperature 15–20 minutes before serving so flavors open up.

Arrange a small scoop or slice of rabbit liver mousse and a spoonful of rabbit rillette on each plate or a shared board. Place a small dollop (about 1/2 tsp) of extra Dijon mustard near each portion for guests to add brightness.

Garnish with a handful of fresh arugula and sprinkle snipped chives over the mousse. Serve with Ritz crackers alongside and lemon wedges if using. Guests may spread mousse or rillette on crackers, add a touch of Dijon and a leaf of arugula.