Warm Rabbit Rillettes crispy and flavorful

Name: Warm Rabbit Rillettes
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 rabbit or hare fronts; 1 sliced onion; 1 peeled and sliced carrot; thyme, bay leaf; 1 head of garlic cut in half; 3 tablespoons of strong mustard; 0.8 cup (20 cl) of liquid cream; 18 toasted bread flutes; chives; 10 crushed and toasted walnut kernels; 1 glass of dry white wine

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (20 reviews) · 🍳 26 made it

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

Rabbit forequarters are usually cheap at the butcher. Shred the meat while hot, bind with reduced cream and a spoonful of strong mustard: a stunning starter for next to nothing.

Ingredients for 6 servings

Adjust for

servings

3 rabbit or hare fronts
1 sliced onion
1 peeled and sliced carrot
thyme, bay leaf
1 head of garlic cut in half
3 tablespoons of strong mustard
0.8 cup (20 cl) of liquid cream
18 toasted bread flutes
chives
10 crushed and toasted walnut kernels
1 glass of dry white wine

Step-by-step recipe

Often your poultry vendor cannot sell rabbit or hare fronts… this is an opportunity for you to make an excellent starter for less cost.

1 When you buy the fronts, ask to have them gutted, the head removed and split in half.

2 In a large saucepan, with a little butter/oil mixture, sweat without browning the sliced onion and carrot, the head of garlic cut in half lengthwise (without peeling it), a pinch of thyme flowers and two bay leaves.

3 Place the rabbit fronts and the head cut in half, add a glass of dry white wine and cover with cold water, then bring to a boil. Salt and pepper.

4 Cook for two hours over low heat, skimming from time to time, above all do not stir, as the small rib bones would mix into the broth.

5 After 2 hours, carefully remove (decant) your fronts with a slotted spoon onto a plate, strain the juice, put 1.25 cups (30 cl) back in a saucepan with the cream and let it reduce by a third.

A chef's advice

Keep the side simple: a few bread sticks grilled at the last second, really crunchy, and the walnuts dry-toasted for 5 minutes in a pan. The walnuts are the key here, their slight bitterness cuts through the mustard. Serve the rillettes in a warm cup to hold the heat, because the shredded meat cools down fast.