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<\/a><\/p>\n3 rabbit legs (or chicken thighs)<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
3 1\/2 tablespoons (50 g) butter<\/p>\n
3 1\/2 tablespoons (50 ml) olive oil<\/p>\n
A few sprigs fresh thyme<\/p>\n
1 cup (250 ml) white wine<\/p>\n
About 1\/2 cup (125 ml) cr\u00c3\u00a8me fra\u00c3\u00aeche<\/p>\n
3 tablespoons chopped fresh tarragon<\/p>\n
Juice and finely grated zest of at least 1\/2 lemon, or to taste<\/p>\n
Crusty’ bread, a nice baguette, or toast<\/p>\n
Possibly some cornichons (small French pickles)<\/p>\n
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Of course the name technically isn\u00e2\u20ac\u2122t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The cr\u00c3\u00a8me fra\u00c3\u00aeche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.<\/p>\n
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Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn\u00e2\u20ac\u2122t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you\u00e2\u20ac\u2122ll end up with baby food, and that\u00e2\u20ac\u2122s not what I have in mind. The meat\u00e2\u20ac\u2122s texture shouldn\u00e2\u20ac\u2122t be broken down. Add the cr\u00c3\u00a8me fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.<\/p>\n
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Remove the rillettes from the fridge several hours before serving so they won\u00e2\u20ac\u2122t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.<\/p>\n","protected":false},"excerpt":{"rendered":"
RABBIT (OR CHICKEN) RILLETTES 3 rabbit legs (or chicken thighs) Sea salt and freshly ground black pepper 3 1\/2 tablespoons (50 g) butter 3 1\/2 tablespoons (50 ml) olive oil A few sprigs fresh thyme 1 cup (250 ml) white wine About 1\/2 cup (125 ml) cr\u00c3\u00a8me fra\u00c3\u00aeche 3 tablespoons chopped fresh tarragon Juice and finely grated zest of at least 1\/2 lemon, or to taste Crusty’ bread, a nice baguette, or toast Possibly some cornichons (small French pickles) …<\/p>\n