Jun 09 2026
Restaurants›Rules›Rabbit Rillettes Recipe

Rabbit Rillettes Recipe

Inspired by Rules
Time3h
Serves4

with pickled fennel, dandelion, mustard dressing & thin toast

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Ingredients

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Rabbit Rillettes

Pickled Fennel

Dandelion Salad

Mustard Dressing

Thin Toast

Method

Rabbit Rillettes Preparation

  1. 1

    Cook the Rabbit

    In a large pot, combine the rabbit meat and pork fatback. Add enough water to cover. Add the shallots, garlic, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for about 2 hours or until the rabbit is tender and fully cooked.

  2. 2

    Shred the Meat

    Remove the rabbit and pork fatback from the pot and let it cool slightly. Shred the meat into small pieces and discard the bones. Reserve the cooking liquid.

  3. 3

    Combine and Store

    In a bowl, mix the shredded rabbit with brandy and melted butter. Add a little of the reserved cooking liquid to moisten if necessary. Transfer the mixture into a jar or terrine and refrigerate until set.

Pickled Fennel Preparation

  1. 4

    Prepare the Pickling Liquid

    In a saucepan, combine white wine vinegar, water, sugar, salt, and black peppercorns. Bring to a boil and stir until the sugar dissolves.

  2. 5

    Pickle the Fennel

    Slice the fennel bulb thinly and place it in a heatproof jar. Pour the hot pickling liquid over the fennel, ensuring it is fully submerged. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.

Dandelion Salad Preparation

  1. 6

    Prepare the Salad

    In a bowl, toss the dandelion greens with olive oil, lemon juice, salt, and black pepper to taste. Adjust seasoning as necessary.

Mustard Dressing Preparation

  1. 7

    Mix the Dressing

    In a small bowl, whisk together the Dijon mustard, honey, olive oil, red wine vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.

Thin Toast Preparation

  1. 8

    Prepare the Toast

    Preheat the oven to 200°C (400°F). Slice the baguette into thin pieces and arrange them on a baking sheet. Brush with olive oil on both sides. Toast in the oven for about 5-7 minutes or until golden brown and crisp.

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