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Pork & Rabbit Rilettes

Pork & Rabbit Rilettes
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Ingredients

  • 500g of pork neck
  • 750g of pork belly
  • 350g of rabbit meat mix from leg, thigh and breast
  • 1 bouquet garnie
  • 16 juniper berries
  • 5 cloves
  • 20 black pepper corns
  • 2 bay leaves
  • Sprig of rosemary
  • 150ml of fruity beer - hargraves hill pale ale.
  • 1tbls sea salt
  • Extra pork fat, say about 400 grams to render down.
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Method

  1. Cut pork and rabbit into 1 cm cubes and mix salt through coating every thing well.
  2. Place juniper berries, pepper corns, cloves into a muslin bag.
  3. Place all ingredients in a pot, add beer mix everything together and put in oven at fan force 140. Cook for 3 hours.
  4. Render down the extra pork fat by either slowly cooking it in a fry pan or in the oven.
  5. Strain any solids from it and reserve.
  6. Take mixture from pot, remove the muslin bag and discard.
  7. Mash, shred or put into blender and blitz pork and rabbit so it is more like a pate or terrine type mixture and place in ramekins.
  8. Pour the rendered pork fat over so as to seal.
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Notes & Tips

Eat with crusty bread, green salad, cornichons and walnuts.

Recipe Rating

4

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