Category Archives: Charcuterie

Rabbit Pie

‘Now, my dears,’ said old Mrs. Rabbit one morning, ‘you may go into the fields or down the lane, but don’t go into Mr. McGregor’s garden: your Father had an accident there; he was put in a pie by Mrs. McGregor.’

-from The Tale of Peter Rabbit

Rabbit pie, fresh from the ovenAfter stewing the choice legs and loins of a Trowlesworthy Farms rabbit, I found myself with a lot of trim. Most notable were the forelegs, the belly-flaps from the saddle, and the kidneys. Besides this there was miscellaneous trim pulled from the carcass. I decided that this would become a rabbit pie.

Making the Recipe

A classical rabbit pie (and yes, rabbit pie is a classical preparation…), would use lean rabbit meat and … Continue reading.

Potted Pork

Digging into some cretonsSlow-cooked pork that is mixed until creamy and spreadable. It is very similar to the French rillette. Rillettes are traditionally sealed in ramekins with rendered fat. This is great for potted pork, too.  Especially in winter, as the fat looks like a skating rink once it sets, and because with the addition of a sprig of rosemary and some peppercorns, you can imitate holly.

Potted Pork

Ingredients

  • 3 lbs pork shoulder, diced to one inch pieces
  • 1/2 lb bacon
  • 1/2 lb smoked ham hock
  • 1 pork bone
  • 1 bundle thyme
  • 3 bay leaves
  • 1 medium onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 4 peppercorns, tied into a cheesecloth bundle
  • 1/8 teaspoon ground cloves (I didn’t have whole cloves on
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