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The Local Palate, December/January 2014, page 88.

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  • 4 rabbit quarters (leg-shoulder)
  • Salt and pepper
  • 1/2 cup small-diced carrots
  • 1/2 cup small-diced celery
  • 1 cup leeks, white part only, cut in half moons, washed
  • 2 cups white wine
  • 1/4 cup currants
  • 2 cups chicken stock
  • 1/2 cup duck fat (melted butter may be substituted), reserving
  • a couple of tablespoons for covering the finished rillette
  • 8 sprigs thyme


Adapted from thelocal


Step 1

1. Season rabbit quarters with salt and pepper liberally.
Brown in hot pan to golden brown on all sides and remove from pan.
2. Add carrots, celery, and leeks to the pan and sweat vegetables until soft.
3. Deglaze with white wine and add currants, chicken stock, and duck fat.
4. Season braising liquid with salt and pepper, add thyme and rabbit
pieces, cover, and braise in 275-degree oven until fall-apart tender.
Remove from oven. Let cool for 30 minutes in braising liquid.
5. Shred the meat, discarding the bones. Mix in braising liquid and chill.
6. Place in serving vessel (mason jar, bowl, etc.). Spoon melted duck
fat or butter over the top just to cover. Let sit overnight.
7. Serve on platter with grilled bread slices and relish or chutney as desired.
Yield: 8-10 appetizer servings

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