Description
Riet - one of the varieties of pate, a native of France with a rather rough texture. Originally it was made of pork. Now doing a goose, rabbit, duck and even tuna and salmon. Most often prepared as follows: the meat is long stewed, with added fat and seasonings, then divide into small pieces, laid out on the banks and fill in with fat to a thin layer covered the spread. And kept in a cool place to Mature.
Ingredients
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Rabbit
1.2 kg
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Pork
200 g
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Onion
1 piece
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Carnation
8 piece
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Bay leaf
2 piece
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Thyme
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Rosemary
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Garlic
4 tooth
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Salt
-
Black pepper
Cooking
The onion, stick cloves. To prepare the remaining spices and herbs.
Rabbit cut into pieces.
Pork is the same cut.
In a pan put the pieces of rabbit, pork, salt, add onion, spices and herbs, pour water to cover the meat. I cooked in the slow cooker. Cook at a low boil for 2-3 hours.
Remove cooked meat from slow cooker and cool slightly.
It is necessary to cool until you can cut meat. The meat will be very soft and will easily fall off the bones. Then the meat using two forks to mash until the condition of the threads. While the meat is warm it is very easy.
Strain the liquid in which they stewed rabbit. The broken meat add a few tablespoons of the strained liquid to the consistency turned out mushy. Try on salt, spices.
Spread cooked Riet banks with lids, add on top of some melted butter ( I do, we eat a pie, we have it for a long time is not necessary) and put into the refrigerator for a couple of days to steep.
Very tasty on a slice of bread with cranberry sauce.
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