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Pork & Rabbit Rilettes

Try this different dish with friends.


  • 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.


  • 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.


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

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