Testing out all sort of ideas for a dinner in spe, one of the ideas was rabbit rillette. I love rillette. Especially with some good toasted ryebread and some cornichons and a dollop of hot mustard.

I had half a rabbit in the fridge and startet out by sprinkling salt on the rabbit. Cover the rabbit and put it in the fridge for 24 hours.

The next day dust of the salt and put the rabbit in a pot with 10 peppercorns, 3 laurel leaves and a the content of a big jar of duck fat.

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Let the meat simmer for en hour until the meat is falling of the bones. It is important that the fat and meat does not boil but only simmer. Let the meat and fat cool down. When it is cool peel of all the meat from the bones and put it in a bowl. Now mix it with some of the duck fat from the pot. Mix until a nice spreadable consistence is achieved. Taste the mixture and season it with ground pepper and a pinch of five spice which I think works wonderful with the rabbit. Put the mixture in a air tight jar and save it OR toast some ryebread in butter and spread the rillette on the bread. Serve with some pickled gherkins or cornichons and a good dollop of dijon mustard. It is heaven:-)

Recipe for 4 as a first course:

Half a rabbit

2 tablespoons of salt

Put the salt on the rabbit and put in a bag. Let it rest in the fridge for 24 hours.

3 Laurel leaves

10 peppercorns

1 jar of duckfat

Wash of the salt of the rabbit and put in a pot with the laurels, pepper and fat. Let it simmer for 60 minutes.

1 pinch of five spice.

When rabbit and fat is cooled of peel the meat from the bones and mix it with some of the fat and the five spice. Mix until it is spreadable. Put in an airtight jar and store in the fridge.

Serve on toasted ryebread with cornichons and mustard.