• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

'Nudja rabbit rillette

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
I saw this made by Butcher's Pantry (one of their associates posts here), so not my idea. Made a few minor changes.

I couldn't find a "farmed rabbit" section so I posted it here, since I am using the whole rabbit.

Rabbit is lean, so i this is uncharted territory for me (i usually make duck or pork rillette).

I chopped it up and left overnight with salt and spices.

Then it went into a cast iron pot with pork lard for confit-ing.
20181020_092124-1.jpg


See you later.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,353
2,976
Joined Nov 12, 2010
Yes you will.......
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,725
3,116
Joined May 12, 2011
I'm in. I love this kind of Old World cooking...JJ
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
Getting the 'nduja ready
20181020_132405-1.jpg


Confit done...falling off the bone
20181020_133127-1.jpg


Meat only
20181020_141030-1.jpg
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
You tought those little bones get tossed? No siree! Saved for some soup...we are on the "nose to tail" forum after all.
20181020_152222-1.jpg
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
We tasted it: the 'nduja flavours take over as expected. A bit salty, a bit smoky, a bit porky, a bit papriky, yet tender as rabbit meat.

That was just sampling. The two jars get sealed with lard and go for a little rest. Rillette is not for the impatient hearts.

I have a few more sticks of 'nduja...can't say i am crazy about it...so i will make this again.
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
Things are getting confusing in my fridge: this rillette looks almost like the eggplant/red pepper spread i made.

20181020_153414-1.jpg
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,353
2,976
Joined Nov 12, 2010
Never had it.... BUT, I'd eat it.... Looks darn good to me....
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,563
4,913
Joined Oct 17, 2016
Never had either, rillette or nduja, but it looks good and I'm adventuresome.
I have some really nice crusty baguettes and goat cheese, might go right nice with the rillette.
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
Never had either, rillette or nduja, but it looks good and I'm adventuresome.
I have some really nice crusty baguettes and goat cheese, might go right nice with the rillette.
While goat cheese pairs well with a lot of charcuterie i find the best choice for rillette are pickles. Crusty baguette? That's a no brainer.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,563
4,913
Joined Oct 17, 2016
Well, I have pickles too if you like spicy garlic pickles.
 

dls1

Smoking Fanatic
800
105
Joined Jun 6, 2012
Looks very good, atomic.

Your title, "nduja rabbit rillette", initially had me a bit confused as I was thinking nduja and rabbit rillette, both of which I've made in the past, are two totally different things. Once I saw that you combined the two it made sense.

The nduja I've made in the past turned out pretty good, but not quite as good as a nearby Calabrian restaurant that offers their house made version on the menu. A few years ago they started offering their nduja, as well as other traditional Calabrian charcuterie, at retail for a very reasonable price so I just buy it there.

The rillettes that I've made are usually done with pork, duck, salmon, or tuna, but never rabbit. Now you've inspired me to do so.

Like!
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
Looks very good, atomic.

Your title, "nduja rabbit rillette", initially had me a bit confused as I was thinking nduja and rabbit rillette, both of which I've made in the past, are two totally different things. Once I saw that you combined the two it made sense.

The nduja I've made in the past turned out pretty good, but not quite as good as a nearby Calabrian restaurant that offers their house made version on the menu. A few years ago they started offering their nduja, as well as other traditional Calabrian charcuterie, at retail for a very reasonable price so I just buy it there.

The rillettes that I've made are usually done with pork, duck, salmon, or tuna, but never rabbit. Now you've inspired me to do so.

Like!
I tried 'nduja home made, store bought, restaurant served. While they were all ok, they were not what i thought they would be (only learned about 'nduja a few years ago on this forum). Once i saw Butcher's Pantry creation i thought: that's what i'd like.
I am confident you will love it too.
 

gmc2003

Legendary Pitmaster
OTBS Member
9,165
3,408
Joined Sep 15, 2012
Man I must lead a simpler life then I thought. I never heard of this let alone tasted it. Heck I don't even think I can pronounce it correctly, but it sure looks delicious.

Point for sure.
Chris
 
Last edited:

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,725
3,116
Joined May 12, 2011
That's beautiful. The sour pickles go Great for cutting the fat and getting your mouth ready for the next bite. I like raw sweet Onion with fatty Duck Liver Mousse...JJ
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.