'Nudja rabbit rillette

[atomicsmoke]

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.

See you later.

 

[daveomak]

Yes you will.......

 

[chef jimmyj]

I'm in. I love this kind of Old World cooking...JJ

 

[chilerelleno]

I'm in!

 

[atomicsmoke]

Getting the 'nduja ready

Confit done...falling off the bone

Meat only

 

[atomicsmoke]

Only used one stick of 'nduja...here is mixed with meat

 

[atomicsmoke]

 

[atomicsmoke]

You tought those little bones get tossed? No siree! Saved for some soup...we are on the "nose to tail" forum after all.

 

[atomicsmoke]

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]

Things are getting confusing in my fridge: this rillette looks almost like the eggplant/red pepper spread i made.

 

[daveomak]

Never had it.... BUT, I'd eat it.... Looks darn good to me....

 

[chilerelleno]

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]

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]

Well, I have pickles too if you like spicy garlic pickles.

 

[atomicsmoke]

I do. Next weekend...it's a date.

 

[dls1]

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]

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]

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

 

[chef jimmyj]

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

 

[xray]

That looks awesome Atomic!