Rabbit riette with liver
7 servings
180 minutes
Rabbit and liver rillettes is a refined European delicacy that combines the tenderness of rabbit meat with the richness of liver. Its roots trace back to traditional French cuisine, where rillettes are valued for their silky texture and rich flavor. Marinated rabbit legs soak up the aromas of herbs and lemon, then are slowly braised with vegetables and spices, allowing the meat to become tender and fragrant. The liver, turned into a delicate puree, adds richness to the rillettes, while butter completes the composition with a velvety touch. This rillettes pairs perfectly with fresh bread and spicy sauces, creating a sophisticated gastronomic pleasure. It can be served as an appetizer for an elegant dinner or as a standalone treat that reveals the depth of flavor and traditions of European cuisine.
1
Wash the rabbit legs, pat dry with a paper towel, and place them in a pot or glass bowl. Sprinkle with dried herbs and drizzle with a mixture of lemon juice and olive oil. Leave to marinate for a few hours or overnight.
- Rabbit legs: 350 g
- Dried rosemary: 1 teaspoon
- Dried oregano: 1 teaspoon
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
2
Wash the liver, clean it from membranes, place it in a pot with the rabbit.
- Chicken liver: 200 g
3
Fill with water, add peeled onion, carrot, bay leaf, pepper, and parsnip. Boil for about 2-2.5 hours. The rabbit meat should easily separate from the bones.
- Onion: 1 piece
- Parsnip root: 1 piece
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Black peppercorns: 1 teaspoon
4
Remove the meat from the broth and let it cool.
5
Puree the liver in a blender bowl with a small amount of broth.
6
Shred the rabbit meat. Mix with the liver. Add salt.
- Salt: to taste
7
Transfer to a glass jar, pour melted butter over it, and place in the refrigerator until set. Close with a lid and keep in the fridge.
- Butter: 100 g