Rabbit and pork rillettes
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 4h 00 min
  • Nombre de personnes:
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Rabbit and pork rillettes

By 12 May 2023

Ingredients

Instructions

  • 1 Rabbit (1.5 kg)
  • 500 g pork loin
  • 250 g sausage meat
  • 100 g fatty bacon
  • 20 cl dry white wine
  • Salt
  • Pepper

For the pickle:

  • 3 Onions
  • 3 garlic cloves
  • 2 Cloves
  • 3 sprigs of parsley
  • 20 cl dry white wine
  • Salt
  • Pepper
  1. The day before, peel the onions and garlic cloves.
  2. Cut the onions into thick rings.
  3. Cut the rabbit into pieces. Place them in a bowl with the onion rings, garlic cloves and cloves. Add salt and pepper. Add sprigs of parsley. Drizzle with white wine.
  4. Leave to marinate for 24 hours in the refrigerator, taking care to turn the rabbit pieces two or three times.
  5. The next day, remove them from the marinade. Throw this one away.
  6. Place the rabbit pieces and the bacon cut into pieces in a cast iron casserole dish. Add the pork loin, sausage meat, white wine and 20 cl of water. Add salt and pepper.
  7. Cook over a low heat for 4 hours, until the meat easily detaches from the bones and only about 10 cl of liquid remains.
  8. Using two forks, loosen all the flesh. Carefully remove the bones from the rabbit and the loin. Shred the meats with a fork and mix them together.
  9. Then place them in a bowl and pack to obtain a compact mass. Pour over the cooking juices which will form a flavored jelly.
  10. Place the terrine in the fridge until the next day.
  11. Serve with pickles and spring onions.
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Rabbit and pork rillettes

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