Ingredients
| 1 kg | Rabbit (on the bone) |
| 250g | Belly pork (diced) |
| 250g | Confit fat/spec |
| 1 pinch | Mace |
| 1 bunch | Thyme (chopped) |
| 5 | Shallots (fine chopped) |
| 2 cloves | Garlic (crushed) |
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Method
1. Place the meats & fats in a heavy-bottomed pan with a small amount of water on a very low heat with a lid on.
2. Allow to cook slowly for about 4 hrs until all the meat collapses off the bone ensuring the pan stays moist & does not burn by adding a little water as necessary.
3. Add the thyme shortly before removing from the heat.
4. When cooked remove all the meat & discard the bones & any gristle.
5. Season & add spices to taste.
6. Various combinations of herbs & spices may be used.
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