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Rabbit and Rosemary Rillettes with Warm Potatoes and ShallotsTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: more than 2 hr

Preparation time: 1 1/2 hours
Cooking time: 2 1/2 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:119.5 kcal

Proteins:15.2 g

Fats:4 g

Carbohydrate:4.3 g

Fibers:0.7 g

Sugar:0.7 g

Cholesterol:55.6 mg

Sodium:39.6 mg

Calcium:17.2 mg

Energy:3658 kcal

Proteins:466.3 g

Fats:122.7 g

Carbohydrate:130.5 g

Fibers:21.8 g

Sugar:20.7 g

Cholesterol:1700 mg

Sodium:1212.7 mg

Calcium:527.2 mg

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INGREDIENTS

For 12 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

x

1000

g

rabbits

10

g

white and black pepper

100

g

goose fat

1

sprig of rosemary

500

g

tiny potatoes

1/4

bunch chervil

coarse salt

1

carrot

150

g

onion

1

sprig of thyme

1

bay leaf

100

ml

white wine

22.5

ml

sherry vinegar

45

ml

grapeseed oil

fine salt and freshly ground pepper

METHOD

  1. Peel and chop the carrot and onion.
  2. Place the vegetables, thyme, bay leaf and white wine in a Dutch oven; add 1 liter (4 cups) water and bring to a boil.
  3. Cut the rabbits into pieces. Reserve the saddles, livers and kidneys for another recipe.
  4. Place the two front sections and the four legs into the court-bouillon. Once the liquid returns to the boil, skim the surface and add the black and white pepper. Season with coarse salt and simmer, covered, for 2 1/2 hours over low heat.
  5. Drain the rabbit pieces. Once they have cooled, debone them and shred the meat finely.
  6. Chop the rosemary leaves and combine with the rabbit meat.
  7. In a small saucepan, melt the goose fat without heating it too much and add the rabbit meat little by little, working in each addition well with a spatula to bind the meat together. Correct the seasoning and leave the rabbit rillettes at room temperature.
  8. Wash the potatoes well, place them into a pot of cold salted water, cover and cook for 20 minutes.
  9. Make the vinaigrette by combining the sherry vinegar with the salt, pepper and grape seed oil.
  10. Peel and finely chop the shallot. Add it to the vinaigrette and emulsify the dressing by whisking with a fork.
  11. Peel the hot potatoes and cut them in half.
  12. Using a soup spoon, form the rillettes into small even mounds. Place three on each plate, forming a triangle, and place the potatoes in the center. Drizzle with the vinaigrette, sprinkle everything with a few sprigs of chervil and serve immediately.

SOMMELIER

Cornas

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