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Receta Rabbit Rillettes
by Global Cookbook

Rabbit Rillettes
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Ingredientes

  • 1 x rabbits
  • 500 gm pork belly
  • 1 tsp garlic, crushed
  • 1 x bouquet garni
  •     salt, pepper
  • 1 c. white wine
  • 2 c. water

Direcciones

  1. Joint rabbit, if whole, and cut pork belly into 3cm cubes.
  2. Cook pork in a heavy saucepan over gentle heat till it starts to render its fat then add in rabbit pcs.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Seal with foil or possibly plastic wrap.
  8. Remove from refrigerator 30-60 min before serving.
  9. Accompany with good fresh bread or possibly thin toast, on that to spread the rillettes, and olives or possibly tiny pickled gherkins.
  10. Rillettes will keep for about two weeks in the refrigerator.