Rabbit Rillettes

1. 1

   Joint rabbit, if whole, and cut pork belly into 3cm cubes.

2. 2

   Cook pork in a heavy saucepan over gentle heat until it starts to render its fat then add rabbit pieces.

3. 3

   Bury whole clove of garlic and bouquet garni in the middle, season lightly with salt and pepper and add a 2:1 wine:water mixture to just cover. Cook over lowest possible heat, covered, for 3-4 hours, by which time the rabbit meat should fall easily off the bones.

4. 4

   Cool, then remove meat. Separate rabbit meat from bones, then mash in a blender or food processor or shred meat using two forks.

5. 5

   Strain cooking liquid, add gradually to meat along with seasonings - salt and pepper, pinch ground ginger and nutmeg. Check taste as seasonings are added, but make it rather highly seasoned.

6. 6

   Add enough liquid to make a soft but firm mixture. Turn into a pot or bowl to chill, stirring from time to time to reincorporate the fat, which will otherwise rise to the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.