Rabbit confit makes use of the classic technique of slowly simmering the meat in oil until cooked through and incredibly tender. A mix of shallots, garlic, rosemary, cardamom, star anise, juniper, and more, imbues the dish with stunning flavors.
INGREDIENTS
1 whole rabbit skinned and cut into 8 pieces
1 shallot peeled
10 cloves garlic peeled
3 fresh bay leaves or 6 dried
8 cloves
15 to 20 whole black peppercorns
8 star anise pods
16 juniper berries
6 cardamom pods
10 sprigs thyme
4 sprigs rosemary
1 teaspoon mustard seeds (yellow or brown)
salt and cracked black pepper
1.4ml 50% sunflower and 50% olive oil.
Lemon wedges
METHOD
Preheat the oven to 150° C.
Rinse the rabbit under cold running water and pat dry with paper towels.
In a heavy-lidded 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 salt. Add enough oil to cover the meat by about half an inch. Place a piece of parchment paper cut to fit your pot on the surface of the oil. Cover the pot with its lid and slide it into 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. Remove the pot from the oven.
Drizzle the meat with a little of the confit oil and squeeze a wedge of lemon over it.
Original recipe leites culinaria
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