Sunday, March 27, 2011

POTTED MEAT



THIS IS THE TIME OF YEAR WHEN THE GAME FROM SEASONS PAST IS EMPTIED OUT OF THE FREEZER. A LONE RABBIT IN THE CITY FRIDGE WAS TURNED INTO A GLORIOUS RILLETTE. THE RECIPE, THAT SOAKS THIS LITTLE DEVIL IN GIN AND HERBS FOR 48-72 HOURS CAME FROM ONE OF MY FAVORITE BOOKS, AMERICAN CHARCUTERIE BY VICTORIA WISE. (SEE RECIPE ON PAST POST: ADVICE FOR RABBITS) THESE POTTED MEATS GUARANTEES THAT THERE IS ALWAYS A QUICK, GOOD MEAL IN THE FRIDGE. SERVE WITH A COLD CHABLIS, YOUR FAVORITE MUSTARD AND BREAD.

AFTER THE 2.5 HOURS POACHED IN PORK FAT



3 comments:

bob said...

Wonderful recipe - can you give us the manufacturer of the glassware you use to store the results (and potentially a source)?

Matthew Hranek said...

WECK. FOUND ONLINE. SHIPS DIRECT

bob said...

I thank you sir.