Rabbit ConfitRabbit Confit

Name: Rabbit Confit
Prep time: 84 min
Cook time: 210 min
Total time: 294 min
Yield: 4 Persons
Cuisine: International
Ingredients: 15 to 20 whole black peppercorns; About 3 to 6 cups or so oil (I usually use a blend of 90 percent canola and 10 percent extra-virgin olive, although you can change that to 50 percent canola and 50 percent olive oil.); 6 cardamom pods; 3 fresh bay leaves or 6 dried; 4 sprigs fresh rosemary; 10 sprigs fresh thyme; 10 cloves garlic, peeled; Kosher salt and cracked black pepper; Lemon wedges, for squeezing; 1 shallot, peeled; 8 star anise pods; 1 whole rabbit, skinned and cut into 8 pieces

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Cuisine

International

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Servings

4 Persons

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Prep Time

84 Minutes

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Cook Time

210 Minutes

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Difficulty

Medium Level

Rabbit Confit might be just the main course you are searching for. This recipe makes 4 servings with 611 calories, 56g of protein, and 39g of fat each. For $5.96 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up mustard seeds, kosher salt and cracked pepper, cardamom pods, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. 101 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns a solid spoonacular score of 75%. Confit of Rabbit, Applejack Rabbit, and Rabbit Stew are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•15 to 20 whole black peppercorns

•About 3 to 6 cups or so oil (I usually use a blend of 90 percent canola and 10 percent extra-virgin olive, although you can change that to 50 percent canola and 50 percent olive oil.)

•6 cardamom pods

•3 fresh bay leaves or 6 dried

•4 sprigs fresh rosemary

•10 sprigs fresh thyme

•10 cloves garlic, peeled

•Kosher salt and cracked black pepper

•Lemon wedges, for squeezing

•1 shallot, peeled

•8 star anise pods

•1 whole rabbit, skinned and cut into 8 pieces

Cooking Instructions

01
Preheat the oven to 300°F (148° C). Rinse the rabbit under cold running water and pat dry with paper towels.
02
In a heavy lidded 4-quart or larger pot or a large Dutch oven, combine the rabbit with the shallot, garlic cloves, bay leaves, cloves, peppercorns, star anise pods, juniper berries, cardamom pods, thyme, rosemary, mustard seeds, and 1 tablespoon of kosher salt.
03
Add enough oil to cover the meat by about half an inch.
04
Place a piece of parchment paper cut to fit your pot on the surface of the oil. Cover the pot with its lid and transfer to the oven. Check the contents of the pot occasionally—the oil should never come to a full simmer. You may need to reduce the heat. Cook until the meat is tender but not falling apart, about 3 hours.
05
Remove the pot from the oven. (To make the confit in advance, you can cool the rabbit to room temperature and refrigerate overnight or up to 3 days. You must slowly heat the pieces in confit oil in a warm oven before grilling or searing, otherwise the center will be cold.)
06
Preheat a charcoal or gas grill or ridged cast-iron grill pan until hot but not smoking. Lift the pieces out of the confit oil and season with pepper. Reserve the oil until serving time. Lightly sear the meat just long enough to warm it and imbue it with a smoky char flavor (remember, the rabbit is already cooked, you just want to warm it through).
07
Drizzle the meat with a little of the confit oil and squeeze a wedge of lemon over it.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023