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Rabbit Rillette


1 ½- 2#                        Rabbit legs

½#                               Pork butt

½#                               Pork fat or duck fat

1 small                         Carrot, medium dice

½ cup                           Water

½ cup                           White wine or Madeira

2ea                               Garlic cloves

¼ tsp                            Celery seed ground

¼ tsp                            Mustard, ground

2T                                Fines herbes

tt                                  Sage

tt                                  Salt

tt                                  Black pepper


  1. Combine all ingredients in a stainless saucepan
  2. Cover and braise until very tender (approximately three hours)
  3. Remove meat and chill slightly and debone. Reserve fat/liquid/carrots/garlic
  4. Taste for seasoning
  5. Add a percentage of the garlic carrots and reserved liquid/fat to the boned rabbit and pork
  6. Pulse in the processor (do not over  process the mixture should have texture)
  7. Adjust seasoning add herbs and pulse again
  8. Place in crocks and seal/cover with strained clean fat (optional)
  • Mixture will be preserved for several months in the refrigerator. Once the fat seal is broken use within 7 days
  • Goose, pheasant and duck can be substituted for the rabbit, as can the traditional pork butt

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