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Rabbit Rillettes with Dried Blueberries & Roasted Sesame Seed Bread

By Alain Pénot, Executive Chef.


  • One rabbit cut in pieces (1.2 kg)
  • 300 g duck fat
  • 4.5 twigs thyme
  • Salt and pepper
  • 2 bay leaves
  • Dried blueberries
  • Sesame seeds
  • 1 baguette bread

Blueberry Dressing

  • 250 ml grapeseed oil
  • 75 ml blueberry purée
  • Juice from 1 lemon
  • Salt and pepper


  • Melt 150 g of duck fat in a casserole pot (cast iron if possible).
  • Add rabbit along with thyme twigs and bay leaves.
  • Bring to a boil, then reduce heat and let rabbit cook 3 to 3.5 hours.
  • Once cooked, separate rabbit meat from bones, mince with knife, mix in a salad bowl together with cooking fat without over-drowning the meat, add a small handful of dried blueberries. Salt and pepper, check seasoning.
  • Transfer rillettes to a terrine bowl.
  • Bang the terrine bowl on the countertop to release any air bubbles.
  • Melt remaining fat and pour into the terrine bowl. Refrigerate 24 h.


  • Prepare dressing, mix thoroughly in salad bowl, check seasoning.
  • Slice bread, top with a pinch of sesame seeds, oven roast slices at 400F for 7 minutes, remove from oven.
  • Present the dish to taste.

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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Friday, May 24, 2019