Gänserillette (lard) slightly homemade
Here is an absolutely delicious recipe for French Rillette:
4 goose legs (do not get rid of fat)
6 juniper berries
3 bay leaves
Salt pepper
fresh marjoram
For about 6-7 kl. Jars - Put 4 goose legs into a large pot with 3 bay leaves, 4 peeled garlic cloves, 6 juniper berries and a tsp salt and a little pepper. Add cold water until everything is just covered.
Now cook the whole thing until the resulting broth is almost evaporated (takes a long time, do not be surprised). Remove the meat and allow to cool slightly. The juniper berries and the laurel can now also take out.
The meat is freed from the bones and returned to the remaining broth.
Continue cooking on a low heat until the liquid is almost gone. Now comes the ultimate spice - fresh marjoram (there are now on the market, for example)!
The meat is now totally disintegrated and that must be so - best with the wooden spoon the meat really in the pot until a kind of porridge ensteht. Almost done!
This meat mash (or delicious spread of the world) is distributed in hot rinsed glasses and sealed with lids. Equally cold and keep there. The grease from the clubs adds to the smoothness of the finish and also to durability.
I am currently putting it in the cool hall or outside the door - everyone as he likes.
One more tip: goes with duck or very well with turkey drumsticks.
There is also a ready-made wild spice in the trade - I have already tried - that are various suitable herbs in it - also very delicious.
I'm already addicted to it and always happy that I do not have to go shopping first ... I always have something there. Also great to give as a souvenir ... something homemade is always something personal ... (my opinion)
