Rabbit Rillets

Rabbit Rillets

Rabbit Rillets Recipe From the Delicious Mountain Chalet Company

This does make loads, so either serve it up for a big party, or as a starter, or freeze it down, in the dishes you have made them in, until you need them. Another one from good old AWT (well I did work for him don't you know).


  1. Place all of the ingredients in a large saucepan. Cover and bring to the boil, then reduce the heat so that the fat just 'burps' on the surface, with the pan lid slightly ajar
  2. Cook for 3 hours, stirring occasionally
  3. Lift out the meat and discard the bay leaves, garlic juniper berries and peppercorns
  4. Remove the rabbit meat from the bone and shred it with the help of 2 forks. Shred the pork meat, discarding the rind and fat and mix it all together, add a little salt and pepper too if needed
  5. Boil the liquid fat until no water remains
  6. Put the meat into the ramekins or stoneware pots and press down lightly. Pour the fat over the top
  7. Refrigerate at least overnight before serving, or pop in the freezer, tightly wrapped in cling film
  8. Serve at room temperature as a canapé on mini toasts with grated gherkins or, as a starter, in the earthenware dishes with country bread and pickles

Makes 8-10 ramekins/ terracotta dishes/stoneware dishes


  • 1 jointed rabbit
  • 1kg salt belly of pork, soaked overnight and chopped
  • 500g pork dripping
  • 600ml water
  • 2 tsp thyme leaves
  • 6 cloves garlic
  • 4 bay leaves
  • 6 juniper berries
  • 12 peppercorns
  • Salt and pepper

This cookbook was written by Delicious Mountain based on actual recipes used in our chalets.

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