Potted Rabbit

This is one of my favourite rabbit recipes, and I think a great way to kick off Easter dinner.  This is essentially a rabbit confit, made into a rillette.  First I break up my rabbit.  Then I take all the meaty bits and marinate them for twenty four hours in the following, adapted from Ruhlman’s Charcuterie.  Rub every kilo of rabbit with:

  • 20 g kosher salt
  • 1 star anise
  • 1 garlic clove
  • 1 green onion, minced
  • 5 g crushed fresh ginger
  • zest of 1/2 orange
  • 2 crushed black peppercorns

The pulled rabbit meat

After a day the meat is rinsed and patted dry, then covered with lard and gently cooked in a 180°F oven overnight.  The cooked meat is cooled slightly and pulled from the bones.

Mix the shredded rabbit with a bit of the fat in which it was cooked.  Taste and adjust the salt content as necessary.  Finally press the mixture into ramekins and seal them with a bit of the lard.

The most important thing to know about potted rabbit is that it must not be served cold!  First of all the flavour will be muted when the meat and fat are cold.  Second, the congealed fat will ruin the mouthfeel and appearance.  Leave the ramekins on the counter for a few hours before you serve them.  Once the fat has softened the potted rabbit will be yielding to the knife, and it will glisten very slightly, but not so much as to remind the diner of grease.

Eat with toast or crackers.

Sealing up the pots of pulled rabbit

A tasting board: potted rabbit, dried fruit crackers, Smoky Valley Valencay with honey and black pepper, and Sylvan Star mild gouda

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