Gastronomixs

Rillettes of rabbit leg

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Recipe makes 600 grams.

Rillettes of rabbit leg

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Ingredients

300

g

pork belly

300

g

rabbit legs, cleaned

1

litre

chicken stock

1

 

bay leaf

1

 

mace

Preparation method

  • Bring all the ingredients to the boil.
  • Simmer on a low heat for four to five hours until the meat falls off the bone.
  • Pull the meat from the bone and mince the pork belly in a mincer using the coarse plate.
  • Mix with the pulled rabbit meat and season to taste with salt and pepper. 

Serving suggestions

  • Delicious with tapas.
  • Makes a lovely dish with toast and gherkins.
  • Beautiful with sourdough, piccalily and mustard.

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