Rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. Here is a version that I prepared with lake trout fished in Cayuga Lake.
The October Charcutepalooza challenge was to “stretch.” I decided to make pork rillettes, or pork jam as the French affectionately call it. From a technical aspect, rillettes are about as easy as making pot roast.
Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks. Although they were originally made from pork, I chose wild pheasant today to satisfy my never-ending wintry game cravings.