Description
If you have another type of meat, go ahead and use that. If it’s very fatty (duck, or a piece of fatty lamb or pork) leave out some or all of the duck fat.
Ingredients
Scale
- 4 whole rabbits
- 400 grams of duck fat
- 2–3 litres of chicken stock
- 15 juniper berries
- 15 black peppercorns
- 5 star anis
- 10 whole cloves
- A big bundle of fresh herbs of choice
- 4 bay-leaves
- 1 whole garlic
- 1/2 of a grated nutmeg
- 2 teaspoons of dried thyme
- 2 tablespoons of dijon mustard
- Salt & black pepper
Instructions
- Chop each of your rabbit into 4 pieces; 2 thighs, body and upper body. Leave the bones in! Put the meat in a big, thick-bottomed pot, together with the duck fat, juniper berries, peppercorns, herbs, bay-leaves, cloves and the whole garlic.
- Pour in as much chicken stock as it takes to cover the rabbit, and bring to the boil. When it’s boiling, turn the heat down to a low simmer and put the lid on.
- Leave it cooking untill the meat starts falling off the bones. Should be approximately 3 hours.
- Separate the meat from the juices using a sieve. But keep the juices!
- When the rabbit has cooled, get down and dirty and pick of all the meat from the bones. Shred with 2 forks.
- Turn to your cooled cooking liquid; separate the fat from the stock. It should be easy, as the fat creates a solid white lid on top of the liquid when cooled. Add approximately 1/2 cup of stock and 2 big tablespoons of the fat to the rabbit. Mix well
- Season with however many of the cooked garlic cloves as you fancy, the nutmeg, mustard, thyme and salt and pepper. Be careful with the seasoning – it will be a bit bland in the beginning, but after a few days in the fridge the flavours will really come out.
- Sterilise your glasses with boiling water, and spoon the mixture into the jars. Press out all the air with your spoon, making sure the mixture is packed tightly. Leave a bit of space on top.
- Heat the remaining fat in the microwave or in a pot until it is steaming hot. Pour it over each of the glasses untill it forms a lid of approximately 1 centimeter.
- Put in the fridge and eat anytime! If the jars are properly sterilised and sealed without any air pockets, this can keep for several months in the fridge.
- Serve with crusty bread, accompanied by dijon mustard, cornichons and maybe a chutney of your choice.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Main