Ingredients
- 1 kg boneless rabbit meat
- 200–300 g pork bacon or fattier pork
- 25 g salt
- 1 tsp sugar
- 100 ml water
- 3–4 cloves garlic, finely chopped or crushed
- 1 tsp ground black pepper
Method of preparation
- Cut the rabbit meat into cubes and the bacon into small pieces.
- Part of the meat can be lightly ground or minced to help the mixture bind better.
- Add the garlic, salt, sugar, black pepper, and water.
- Knead the mixture well until it becomes sticky and homogeneous.
- Place the meat in the cooking bag, suitable for a ham maker, and press well to remove air.
- Refrigerate for 24–48 hours.
Cooking
- Water temperature: 70–80°C
- Time: 90 minutes
Place the ham maker in a pot with water for a water bath. After cooking, cool first with cold water, then refrigerate for a few hours.
Tip
Serve with homemade bread, pickles, or mustard.