Wild boar rillette

Ingredients for 1 servings:

• 300 g wild boar loin, fried leftovers
• 1 stalk of thyme
• 1 sprig of rosemary
• 1 shot of port wine
• 300 g wild boar bacon rind
• 1 bay leaf
• 4 juniper berries
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Recycling leftovers

This is a recipe for using up leftovers if you happen to have a piece of wild boar loin on the bone with a thick rind. You can make this rillete with the excess bacon rind and the remaining bits of meat trimmed from the wild boar roast. It will keep in the refrigerator for several weeks. It’s very hearty! It also works with leftover goose or duck roasts if you have a lot of fat left over. The leftover meat is already cooked, but it needs to be cooked until tender. To do this, put the meat in a pot and add enough water to just cover it. Then add the spices and the port wine. You can omit the port wine; it’s a matter of taste, but it works well for me. Simmer gently at low heat until the meat practically falls apart. Then drain the meat, reserving the stock (you can use it for something else, e.g., in a soup). Tear the meat into small pieces and season with salt and pepper to taste. Cut the wild boar’s rump into pieces, place them in a small pot, and sauté. Place the meat in a suitable twist-off jar and pour the hot liquid fat over it, making sure all the meat is covered. Salt the top layer of fat to enhance its preservative effect. Put the lid on and let it cool. I store it in the refrigerator, and it keeps for a few weeks. Serve with hearty black bread.