Rabbit rillettes from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard for duck fat.

  • babyfork on January 30, 2015

    This is a great recipe for rillettes...absolutely delicious! This was my first attempt ever at making any kind of rillettes.. I followed the directions almost exactly (my only change was to slightly reduce the amount of salt as my rabbit was 3lb and on the smaller end of the weight range they suggest). Even with the reduction I was worried that it was over-salted when I tasted it before packing into jars. It tasted too salty to me, but after resting in the fridge for a couple weeks it was perfect. I packed it into half-pint wide-mouth mason jars with a layer of duck fat on top and lids. Served as an app for my 2015 Xmas dinner party. Unfortunately, it looks kinda like cat food, but once people tried it, they loved it.

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