This is absolutely perfect for using up any left over leg or carcase meat from the Christmas roast.
Any meat leftover from the roast
1.5 - 2lbs fat pork -rubbed with salt and left over night
1-2 cloves garlic
Bouquet of herbs
Freshly ground black pepper
Cut the goose meat from the bones. Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide. Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs. Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft. Taste for seasoning making it is not in any way bland. Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through. When well drained shred the meat gently with 2 forks. Put the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat. Chill well, cover with cling film and refrigerate. Serve with hot toast and maybe some pickle.

Other Recipes

To order your goose or turkey please call us on 0116 259 6742

We like to talk to our customers to ensure we’re supplying the right type and weight of bird in perfect condition ready for cooking. We look forward to welcoming you to Seldom Seen Farm.
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Seldom Seen Farm
Leicestershire LE7 9FA
Tel: 0116 259 6742
Suppliers of
geese to M&S 
Seldom Seen Farm
Designed & Built by 
Nicky Stephen Marketing
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