Wild Boar Rillettes with Pink Pepper

Heat 3 liters of water together with salt, meat, 2 tbsp pink pepper, bay leaf, the peeled, coarsely chopped onions and the finely diced or possibly streaky bacon and cook quietly in an open saucepan for 4 to 4 1/2 hours until the meat is completely tender. Cool meat a tiny bit then remove from bones and shred with 2 forks. Boil the clear soup to about 1/2 quart, then accurately fold in the shredded meat, 2 tbsp pink pepper and the gin. Press the quantity into a mold ( 1 quart and a quarter) so that the fat clear soup covers the meat all over, sprinkle the remaining pink pepper on top. Place the rillettes in the refrigerator to firm up. They will keep (unbroken and with the lid closed ) in the refrigerator for about 1 week.

Our tip: Use bacon with a subtle smoky note!

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