Pork and rabbit rillettes
- October 2018
- Serves 6
- Hands-on time 40 min, oven time 4 hours, plus chilling
David Everitt-Matthias – head chef at Le Champignon Sauvage in Cheltenham – shares his recipe for a classic French delicacy: pork and rabbit rillettes seasoned with juniper berries, star anise and nutmeg.
Serve with toasted sourdough for the perfect dinner party starter.
- 30.3g (11g saturated)
- 0.5g (0.3g sugars)
Pork back fat is available from peelham.co.uk, or ask your butcher. If there isn’t enough fat to cover all the ramekins, melt a little clarified butter instead.
Once the fat has sealed the rillettes, they’ll keep in the fridge for up to 2 months.
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