Delicious French rabbit rillettes | Taste of France®

Ingredients

• 1 carrot
• 1 onion
• 5¼ oz 150 g smoked bacon
• Scant 1/3 cup (70 ml olive oil)
• 9 lb 4kg rabbit, preferably Rex du Poitou,
• skinned and cut into 8 pieces
• 3 tbsp 1¾ oz/50 g wholegrain mustard
• 1½ cups 350 ml Sauvignon Blanc
• About 4 cups (1 litre white chicken stock)
• ½ calf’s foot
• 2 sprigs thyme + 1 bay leaf
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped chervil
• 1 tbsp finely chopped tarragon
• Salt and freshly ground pepper
• 10 slices toasted country bread
• 2 oz 50 g lightly dressed mesclun greens