Rabbit rillettes

I adore rabbit: it’s one of those gentle giving meats that takes on other flavours so well. Wild rabbits have a bit more of a gamey taste to them. They love to be cooked gently and slowly with all that duck fat, making the pâté rich and succulent: just the thing to spread on toast and pop on a few pickles. Great for many occasions: for lunch with a big salad, as a canapé as your guests arrive or just a go-to snack to have in the fridge.