Rabbit rillettes on toast

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Tarte en fleur

Rabbit rillettes on toast

Preparation 20 minutes
Service 4 people
Difficulty 6/10


  • 4 rabbit thighs
  • 3 Roscoff onions
  • 20cl chicken or vegetable stock
  • 1 tsp cinnamon
  • 30g flaked toasted almonds
  • 1 bunch chives
  • ½ bunch parsley
  • 1 garlic clove
  • butter
  • 1 tbsp brown sugar
  • 30g raisins
  • 2 pinches Espelette pepper
  • Table salt and white pepper
  • 1 thimble cognac
  • 1 sprig thyme
  • 5cl red wine (optional)


  1. Finely chop the Roscoff onions. Set one third aside for the rabbit rillettes and the remainder for the onion chutney.
  2. In a heavy pan, colour the rabbit thighs then flame with the cognac.
  3. Add the raisins, flaked almonds, cinnamon, salt and pepper to the pan, add the stock and cook for 30-40 mins.
  4. In another pan, sweat the remaining onions for about 20 mins with the butter, brown sugar, chopped garlic and sprig of thyme. Mix well.
  5. Remove the raisins, almonds and rabbit thighs, crumble the meat in a serving dish and add a little of the cooking liquor. Adjust the seasoning if necessary.
  6. Add the chopped parsley and chives and mix well.
    Serve generously with toast and the onion chutney.

The Chef's twist

To give your recipe more character, add 5cl of red wine to the onion chutney while cooking.