Rabbit Rillettes

Directions

1. 1
   Joint rabbit, if whole, and cut pork belly into 3cm cubes.
2. 2
   Cook pork in a heavy saucepan over gentle heat until it starts to render its fat then add rabbit pieces.
3. 3
   Bury whole clove of garlic and bouquet garni in the middle, season lightly with salt and pepper and add a 2:1 wine:water mixture to just cover. Cook over lowest possible heat, covered, for 3-4 hours, by which time the rabbit meat should fall easily off the bones.
4. 4
   Cool, then remove meat. Separate rabbit meat from bones, then mash in a blender or food processor or shred meat using two forks.
5. 5
   Strain cooking liquid, add gradually to meat along with seasonings - salt and pepper, pinch ground ginger and nutmeg. Check taste as seasonings are added, but make it rather highly seasoned.
6. 6
   Add enough liquid to make a soft but firm mixture. Turn into a pot or bowl to chill, stirring from time to time to reincorporate the fat, which will otherwise rise to the top.