Game rillettes

Ingredients for 8 servings:

• 1 kg venison (neck, shoulder, foreleg)
• 500 g pork neck or belly meat
• 1 onion(s), diced
• 2 garlic cloves
• 2 carrots
• salt and pepper
• 2 tbsp goose fat
• 350 ml white wine, dry
• 400 ml Game stock
• 3 porcini mushrooms, dried, pulverized in a blender
• 2 sprigs of thyme
• 1 pinch of nutmeg
• 1 pinch of allspice
• 125 g goose fat, for preserving

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours 15 minutes

strong lard meat / spiced meat on bread

Roughly dice the venison and pork and season with salt and pepper. Finely dice the carrots, onion, and garlic. Brown the meat in the goose fat. Deglaze with the wine and game stock. Add the vegetables, thyme, and porcini powder. Cover and simmer for 2.5 hours. Then let it cool, preferably overnight. Remove the thyme sprigs and shred the meat into small pieces with two forks. Season to taste with salt, pepper, nutmeg, and allspice. Then place it in a terrine dish or fill it into jars. The rillettes will keep in the refrigerator for about 4 weeks. If you want to keep them longer, they will keep – covered with goose fat – for up to 6 months. They taste great on hearty bread or brown bread.