Wild Meat Rabbit Rillettes
Serves 4
Ingredients
- 1.2 kg rabbit pieces
- 200 g duck fat or butter
- 250 ml chicken stock
- 4 thyme sprigs
- 2 bay leaves
- 3 tbsp Glasseye Creek Wild Meat Sauce
- 1 tbsp brandy
- Toasted sourdough and cornichons, to serve
Method
1. Season rabbit and place in a covered casserole with fat, stock, thyme and bay. Cook at 140°C for 2 1/2-3 hours until falling from the bone.
2. Lift out the meat, strain and reserve the cooking liquid, and discard bones carefully. Shred meat very finely.
3. Beat in sauce, brandy and enough fat and reduced cooking liquid to make a moist, spreadable mixture.
4. Pack into jars, cover with a thin layer of fat and refrigerate overnight. Serve chilled with toast; consume within 3 days.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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