Ingredients for Pheasant Rillettes:
2 Pheasants (filleted & deboned)
500g Odds & sods rindless pork (shoulder, belly cut into 1cm slices)
1 litre goose or duck fat
Bulb of garlic (cut in half)
3 Sprigs rosemary
Half a bulb of fennel (chopped finely)
2 Bay leaves
The next step is to pop the fat into into a casserole dish and gently melt to liquid form. Once liquid, turn off the heat and carefully add in the meat, adding all the herbs, fennel and garlic and seasoning with course ground black pepper. Make sure that the meat is fully submerged and sitting below the fat line.
Now simply cover the casserole dish with the lid and pop into the oven for five hours. However, for best results, I tend to cook overnight, as the long slow cooking has a much better effect. Once the time is up, the fun starts. Remove the meat from the casserole and flake it into shreds using two forks to pull the meat apart. Pop into a bowl, add a 4-5 spoonfuls of the fat so that the mixture combines and sticks together (but isn't sloppy), if you'd like, add the zest of a lemon at this point too but it's essential to add plenty of pepper to the bowl. Taste to check all the flavours are there and not over powered.
Then pot into 0.35 litre Terrine Kilner Jars, cover the meat with a little more of the fat, seal and keep in the fridge. To serve, eat with crusty bread, toast on it's own or with gherkins or tomatoes to cut through and complement the fatty game flavours.