Rabbit Rillettes
Serves 6-8
Method:
Cut the pork and pork fat into 5 cm. cubes. Put them and the rabbit into a heavy casserole with 250 ml. water and the rest of the ingredients. Bring it to the boil on top of the stove then put the casserole in the oven at 160 °C and cook for 4 hours, stirring from time to time and adding more water if it is drying out.
Drain the fat into a bowl then, in another bowl, shred the meat with 2 forks. Add nearly all the fat to the meat and remove the bay leaves and cloves. Put into jars and seal with a layer of melted fat. Cover with a lid. Best after 2 days but will keep for a fortnight in the fridge.
Serve with French bread and gherkins.
