A simple and delicious finger food, this recipe makes loads, so either serve it up for a big party or freeze it down in the dishes you have made them in until you need them. Great for a chalet host looking to reduce next week's prep time!
Ingredients Makes 8-10 ramekins/ terracotta dishes/stoneware dishes
1 jointed rabbit
1kg salt belly of pork, soaked overnight and chopped
500g pork dripping
600ml water
2 tsp thyme leaves
6 cloves garlic
4 bay leaves
6 juniper berries
12 peppercorns
Salt and pepper
Method
Place all of the ingredients in a large saucepan. Cover and bring to the boil, then reduce the heat so that the fat just 'burps' on the surface, with the pan lid slightly ajar
Cook for 3 hours, stirring occasionally
Lift out the meat and discard the bay leaves, garlic juniper berries and peppercorns
Remove the rabbit meat from the bone and shred it with the help of 2 forks. Shred the pork meat, discarding the rind and fat and mix it all together, add a little salt and pepper too if needed
Boil the liquid fat until no water remains
Put the meat into the ramekins or stoneware pots and press down lightly. Pour the fat over the top
Refrigerate at least overnight before serving, or pop in the freezer, tightly wrapped in cling film
Serve at room temperature as a canapé on mini toasts with grated gherkins or, as a starter, in the earthenware dishes with country bread and pickles
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
