Rabbit Rillettes Recipe

Dry brine and prep

Pat the rabbit pieces dry with paper towel. Rub kosher salt and 1 tsp freshly ground black pepper evenly over the meat. Place rabbit in a shallow dish, scatter smashed garlic, thyme sprigs and bay leaves around and over the pieces. Cover and refrigerate for 2–4 hours (or overnight for deeper seasoning).

Rinse and confit

Preheat oven to 275°F (135°C). Rinse the salt from the rabbit under cold water and pat thoroughly dry. In a heavy ovenproof pot or Dutch oven, melt 1 cup duck fat over medium heat. Add the rabbit pieces, skin side down, in a single layer (they should be mostly submerged—add a bit more fat or neutral oil if necessary). Add the smashed garlic and thyme from the brine. Bring to a very gentle simmer on the stove, then cover and transfer to the oven. Confit the rabbit low and slow for 2 to 2.5 hours until the meat is falling off the bone and very tender.

Cool and debone

Remove the pot from the oven and allow the rabbit to cool in the fat until it is cool enough to handle, about 30 minutes. Using tongs and a slotted spoon, remove the rabbit pieces and reserve. Remove and discard thyme stems, bay leaves and large garlic pieces. When cool enough, pick the meat from the bones, discarding skin and any large silver skin or gristle. Reserve 2–3 tablespoons of the confit fat for use in the rillette mix; keep remaining fat for finishing jars or other use.

Build the rillettes

In a skillet over medium heat, melt unsalted butter and the reserved 2–3 tablespoons confit fat. Add minced shallot and sauté gently until translucent, about 2–3 minutes. Add the pulled rabbit meat and sauté 1–2 minutes to warm through. Deglaze with white wine, scraping browned bits, and simmer until most of the wine has evaporated, about 2–3 minutes. Transfer the warm meat to a bowl or food processor (use bowl for chunkier texture). Add heavy cream, a pinch of nutmeg and 1/2 tsp fresh black pepper. Using a fork, two forks, or pulse briefly in a food processor, shred and incorporate the meat to a coarse, spreadable consistency—leave some texture. Taste and adjust salt/pepper as needed.

Jar and finish

Spoon the rillettes into shallow jars or ramekins, pressing to remove air pockets. Pour about 1/4 cup melted duck fat over the top of the rillettes to seal (this also adds flavor). Chill in the refrigerator for at least 2 hours to firm up. Rillettes will keep refrigerated up to 5 days sealed under fat.

Combine black cherry preserves, lemon juice and optional maraschino/kirsch in a small saucepan over low heat. Warm gently, stirring until smooth and slightly loose—do not boil. Taste and adjust acidity or alcohol. Keep warm or cool to room temperature; spoonfuls will be served alongside or dotted on the rillettes.

In a medium skillet over medium heat, warm olive oil and butter. Add thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, until onions soften and begin to caramelize, about 15–20 minutes. Add brown sugar and stir until dissolved. Add red wine vinegar and chopped thyme; reduce heat to low and simmer gently, stirring occasionally, until onions are jammy and most liquid has evaporated, another 5–10 minutes. Season with salt and black pepper to taste. Remove from heat and cool slightly.

Slice the country loaf into 1/2–3/4" thick slices. Brush each side lightly with olive oil and grill or toast in a skillet over medium-high heat until golden and crisp, about 1–2 minutes per side.

To assemble: spread a generous portion of chilled rabbit rillettes on toasted country bread. Add a small spoonful of red onion jam on the side or on top to provide savory-sweet contrast. Dot with a little warmed black cherry jelly (about 1/2–1 tsp) for a fruity counterpoint. Garnish with chopped parsley and serve with cornichons on the plate. Offer extra duck-fat-sealed jars of rillettes for passing.