CHICAGO EATS

THE BUTCHER AND LARDER

 THE BEST SLOPPY JOE

PORK RILLETTE WITH PICKLED ONION

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