Advertisement
Rillettes de Lapin
Preparation info
- Difficulty
Medium
Appears in
Published 1987
Pure pork rillettes have been a family favourite for years but nowadays I prefer the lighter, less rich version made with rabbit. Although not at all essential a slow-cooker or continuous burning stove really comes into its own when making this spreadable terrine.
Ingredients
Method
Rinse the rabbit in cold water; if you are lucky enough to have a wild rabbit, soak it in cold water for 1 hour, and then dry it on kitchen paper. Cut the rabbit into neat portions that will fit your pan or casserole.
Cut the rind from the pork (I keep it in the freezer for making cassoulet or slow-cooked meat dishes) and cut the belly pork into