Rabbit rillettes

Preparation info

  • Feeds

    six

    • Difficulty

      Medium

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Known in my part of the woods as underground chicken, rabbit has a terrific flavour, especially when it is teamed with vegetables, herbs, spices, white wine and duck or goose fat in this rustic French paté. I would be sorry to see rabbits and their associated rural mythology go out of fashion and probably out of business. It is only recipes like this that will keep them on our table.