Rabbit Rillettes Recipe

Inspired by Quarter Acre

Time1h 30m

Serves4

sour radish + mustard cream + flax seed cracker

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Ingredients

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Rabbit Rillettes

1 1/8 lb (500 g) Rabbit meat, cooked and shredded

5.29 oz (150 g) Duck fat or unsalted butter

2 to taste Shallots, finely chopped

2 tbs Thyme, fresh leaves

1 to taste Bay leaf

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

7.05 oz (200 g) Radishes, thinly sliced

2 tbs Dijon mustard

0.42 cup (100 ml) Heavy cream

3 1/2 oz (100 g) Flax seeds

7/8 cup (200 ml) Water

1 tbs olive oil

Method

Preparation Instructions

Make Rabbit Rillettes

In a saucepan, combine the shredded rabbit, duck fat or butter, shallots, thyme, bay leaf, salt, and black pepper. Cook over low heat for about 30 minutes, stirring occasionally.

Cool and Store

Remove from heat and let the mixture cool. Discard the bay leaf and transfer the rillettes to a jar or dish, pressing down to remove air pockets. Refrigerate for at least 4 hours or overnight.

Prepare Mustard Cream

In a bowl, whisk together the Dijon mustard and heavy cream until smooth. Set aside.

Make Flax Seed Crackers

Preheat the oven to 175°C (350°F). In a bowl, mix the flax seeds with water and let sit for 10 minutes. Spread the mixture thinly on a baking sheet lined with parchment paper. Bake for 30-40 minutes until dry and crisp. Allow to cool and break into pieces.

Assemble the Dish

Serve the rabbit rillettes with sliced radishes, mustard cream, and flax seed crackers on the side.