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Rillettes

Ingredients:

• 4 shoulders of rabbit
• 150 gr. duck fat
• 1 cup of dry white wine
• 1 onion chopped
• 2 garlic cloves
• 1 fresh rosemary branch
• 1 bay leaf
• 1 teasponnful of coriander berries

Method:

1. Sauté the rabbit shoulders in 1 tablespoon of duck fat until golden brown.
2. Remove rabbit, add onions, cook until soft and add back the rabbit.
3. Deglaze with white wine and reduce to ½.
4. Add 250 ml. of water, fine herbs and garlic.
5. Cover and simmer for 2 hours.
6. Let cool for a while, bone the rabbit and fray with a fork.
7. In a bowl, mix together the rabbit meat and the rest of duck fat (melted).
8. Put rillettes in a terrine mould and cover.
9. Refrigerate for at least 12 hours.

Chutney

Ingredients:

• 1 dozen dried apricots
• ½ sweet bell pepper
• 2 tablespoon full brown sugar
• 2 tablespoon full of cider vinegar

Method:

1. Dice apricot and sweet pepper.
2. Mix in a saucepan with brown sugar and vinegar.
3. Cook on medium heat during 25 minutes.
4. Refrigerate.

Comments:

• For 6 people

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