Rillettes of rabbit leg
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Recipe makes 600 grams.
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Ingredients
|
300 |
g |
pork belly |
|
300 |
g |
rabbit legs, cleaned |
|
1 |
litre |
chicken stock |
|
1 |
bay leaf |
|
|
1 |
|
mace |
Preparation method
- Bring all the ingredients to the boil.
- Simmer on a low heat for four to five hours until the meat falls off the bone.
- Pull the meat from the bone and mince the pork belly in a mincer using the coarse plate.
- Mix with the pulled rabbit meat and season to taste with salt and pepper.
Serving suggestions
- Delicious with tapas.
- Makes a lovely dish with toast and gherkins.
- Beautiful with sourdough, piccalily and mustard.