Rabbit Rillettes with Dijon Mustard Recipe

 Rabbit Rillettes is a classic French dish where slow-cooked rabbit meat is shredded and preserved in its own fat, creating a rich and flavorful spread. This recipe takes it up a notch by incorporating Dijon mustard, which adds a tangy, sharp flavor that balances the richness of the rabbit. It’s perfect as an appetizer served with crusty bread or crackers.

Ingredients:

- 1 whole rabbit, about 2-3 pounds, cut into pieces

- 4 cups duck fat or pork fat (or a combination of both)

- 1 onion, chopped

- 2 garlic cloves, minced

- 1 bay leaf

- 2-3 sprigs fresh thyme

- 1/4 cup white wine or dry vermouth

- 2 tablespoons Dijon mustard

- Salt and black pepper, to taste

- 1/2 teaspoon ground allspice (optional, for flavor depth)

- Crusty bread or crackers, for serving

- Cornichons or pickles (optional, for garnish)

 Instructions:

1. Prepare the Rabbit:

   - Preheat your oven to 300°F (150°C).

   - Season the rabbit pieces generously with salt and pepper.

   - In a large Dutch oven or heavy pot, melt the duck or pork fat over medium heat.

2. Sear the Rabbit:

   - Add the rabbit pieces to the pot and sear them until lightly browned on all sides, about 4-5 minutes per side. You may need to do this in batches. Once browned, remove the rabbit from the pot and set aside.

3. Add Aromatics:

   - In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.

   - Pour in the white wine or dry vermouth, scraping the bottom of the pot to deglaze and lift any browned bits. Cook for 2-3 minutes to allow the wine to reduce slightly.

4. Slow Cook the Rabbit:

   - Return the seared rabbit pieces to the pot. Add the bay leaf, thyme, and allspice (if using). Cover the rabbit with enough melted fat to submerge it completely.

   - Cover the pot with a lid and transfer it to the oven. Let the rabbit cook gently for 2-3 hours, until the meat is tender and easily shreds with a fork.

5. Shred the Rabbit:

   - Once the rabbit is done cooking, remove it from the fat and let it cool slightly. Discard the bay leaf and thyme sprigs.

   - Shred the rabbit meat with two forks, removing and discarding any bones or sinew. Transfer the shredded meat to a mixing bowl.

6. Add Dijon Mustard:

   - Stir the Dijon mustard into the shredded rabbit meat. The mustard should coat the meat evenly, adding a tangy brightness to the dish. Taste and adjust seasoning with salt, pepper, and more mustard if desired.

7. Pack the Rillettes:

   - Spoon the shredded rabbit mixture into small jars or ramekins, pressing it down to eliminate air pockets.

   - Pour a layer of the reserved melted fat over the top of the rillettes to seal them. Let the fat solidify, then cover and refrigerate. The rillettes can be stored in the fridge for up to 2 weeks.

8. Serve:

   - To serve, bring the rillettes to room temperature for about 15-20 minutes. Spread generously on slices of crusty bread or crackers.

   - Garnish with cornichons or pickles for a sharp contrast to the rich rillettes.

Tips:

- Fat: Duck fat is traditional, but pork fat or even a combination of olive oil and butter can be used. The fat helps preserve the rillettes and adds flavor.

- Cooking Method: If you don't have an oven, you can also slow-cook the rabbit on the stovetop over low heat.

- Variations: You can add additional spices like nutmeg or cloves for a spiced variation, or even mix in a little lemon zest for brightness.

Rabbit Rillettes with Dijon Mustard is a sophisticated yet rustic dish, perfect for a charcuterie board, or as an impressive appetizer at a dinner party. The tangy Dijon mustard balances the richness of the rabbit, making this a unique and flavorful treat.