Rabbit Pâté

Rillettes de lapin

Preparation info
  • Serves

    6 to 8

    • Difficulty


    • Ready in

      9 hr

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


  • 2 ¾ lb. (1.25 kg) rabbit
  • 1 lb. (500


Ask your butcher to cut the rabbit into six pieces, at the joints so as not to splinter the bones. Place in a large bowl with the pork, salt, and pepper, then add the carrots, onions, and the bouquet garni. Stir in the peppercorns, oil, and wine, then leave to marinate for 6 hours, or overnight, before cooking.

Lift the rabbit and pork out of the marinade and pat dry with a clean cloth.