1. Cut the neck loin into large pieces (5×5 cm).
2. Place the neck loin, thyme, onion, carrot, lemon zest, bay leaves, juniper berries, garlic, fennel seeds and coriander seeds in a saucepan and cover with water.
3. Bring to the boil and simmer for 2-3 hours until the meat starts to fall apart.
4. Remove the meat and boil the stock down to approx. 3 dl.
5. Pick apart the meat and mix it with the cranberry jam, mustard, olive oil, balsamic vinegar, salt and pepper.
6. Add the stock until it reaches the desired consistency.
7. Bring the vinegar, sugar, honey, thyme and water to the boil.
8. Place the mushrooms in the stock and bring them to a rapid boil. Place the mushrooms in a suitable container.
9. Bring the cranberry jam, balsamic vinegar and water to the boil and simmer for a few minutes.
10. Chill the glacé before serving.
11. Serve the rilette with pickled mushrooms, salad, cranberry glaze and toasted rye bread.
