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Cut pork and rabbit into 1 cm cubes and mix salt through coating every thing well.
Place juniper berries, pepper corns, cloves into a muslin bag.
Place all ingredients in a pot, add beer mix everything together and put in oven at fan force 140. Cook for 3 hours.
Render down the extra pork fat by either slowly cooking it in a fry pan or in the oven.
Strain any solids from it and reserve.
Take mixture from pot, remove the muslin bag and discard.
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.
Pour the rendered pork fat over so as to seal.
Eat with crusty bread, green salad, cornichons and walnuts.
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