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Ingredientes
- 1 x rabbits
- 500 gm pork belly
- 1 tsp garlic, crushed
- 1 x bouquet garni
- Â Â salt, pepper
- 1 c. white wine
- 2 c. water
Direcciones
- Joint rabbit, if whole, and cut pork belly into 3cm cubes.
- Cook pork in a heavy saucepan over gentle heat till it starts to render its fat then add in rabbit pcs.
- Bury whole clove of garlic and bouquet garni in the middle, season lightly with salt and pepper and add in a 2:1 wine:water mix to just cover. Cook over lowest possible heat, covered, for 3-4 hrs, by that time the rabbit meat should fall easily off the bones.
- Cold, then remove meat. Separate rabbit meat from bones, then mash in a blender or possibly food processor or possibly shred meat using two forks.
- Strain cooking liquid, add in gradually to meat along with seasonings - salt and pepper, healthy pinch grnd ginger and nutmeg. Check taste as seasonings are added, but make it rather highly seasoned.
- Add in sufficient liquid to make a soft but hard mix. Turn into a pot or possibly bowl to chill, stirring from time to time to reincorporate the fat, that will otherwise rise to the top.
- Seal with foil or possibly plastic wrap.
- Remove from refrigerator 30-60 min before serving.
- Accompany with good fresh bread or possibly thin toast, on that to spread the rillettes, and olives or possibly tiny pickled gherkins.
- Rillettes will keep for about two weeks in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 556 | 85% |
| Total Fat 61.63g | 77% |
| Saturated Fat 22.47g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 45mg | 2% |
| Potassium 276mg | 8% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 10.94g | 18% |
