Rabbit Rillets

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!

Method

1. 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
2. Cook for 3 hours, stirring occasionally
3. Lift out the meat and discard the bay leaves, garlic juniper berries and peppercorns
4. 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
5. Boil the liquid fat until no water remains
6. Put the meat into the ramekins or stoneware pots and press down lightly. Pour the fat over the top
7. Refrigerate at least overnight before serving, or pop in the freezer, tightly wrapped in cling film
8. 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