Braised Rabbit Rillette

Rillette can be made with duck, rabbit or any game. I like rabbit as it has a wonderful mild flavor. This is how to best use the whole rabbit. The loin is saved for another use. Use rillette like a pate for fillings and sauces for pasta. The best place to buy fresh rabbit is at Blue Ribbon Meats. They will portion the rabbit as you wish. They are located at the Pike Place Market. Place your order over the phone and you can just pick it up. Mix the rillette with bechamel sauce and Parmigino Reggiano. Then it is ready for use. I add little crispy bits of pancette to the mix. I can not stress how really great stock and wine must be used!

1 pound rabbit legs
1 onion minced
3 carrots minced
1 stock of celery minced
6 cloves of garlic
6 cups of home made chicken stock
2 ounce of pancette minced
1 cup of white wine
7 tablespoons of bechamel
1/4 cup of Parmigiano Reggiano
Fresh thyme, rosemary, sage and bay leaf
Kosher salt & pepper

Heat up a cast iron pot until smoking and add in some olive oil and butter. Saute the rabbit until it forms a lovely golden crust. Salt and pepper the rabbit as it is browning. Remove to a plate and add in your onions, celery and carrots. Saute until they have a little color. Add in your garlic and saute a few more minutes. Now add in the wine, spices, stock and rabbit. Bring to a simmer. Cover and place in a 325 degree oven and cook for two hours.


Remove pot from the oven and cool. Now remove the legs and take the meat off the bones. You will discard the bones. Strain the liquid and place in a sauce pan. Reduce the liquid to a sauce. Add the rabbit meat and the sautéed pancetta. Place in a jar and cool in refrigerator. When ready to use add the cheese and bechamel.