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- Mike's Confit Rabbit Recipe
Mike's Confit Rabbit Recipe
11/10/2020
This wild game recipe for confit rabbit is a hit for anyone looking for a different take on field to table meals!
Ingredients
- Rabbit, skinned & jointed into sections
- Preserving jar(s) that will accommodate the jointed rabbit meat, leaving space for the duck fat to form an air tight seal above
- Goose or duck fat – enough to fill the jar covering the meat
- 1 tbsp Sea Salt per Rabbit
- 1 Lemon per jar
- 1 Lemon for cooking
- 1 tbsp Black Peppercorns per jar
- A handful of fresh rosemary stalks per jar
Method
- Salt the jointed rabbit meat
- Add duck / goose fat to an oven-safe pot (this will be heated on a stove and transferred into an oven)
- Place the rabbit meat in the duck fat and add some lemon zest and rosemary.
- Bring the pot to a simmer
- Remove pot from the stove and place in the oven on a low heat for 3hrs (220 F) until meat is tender
- Allow the pot to cool before spooning the meat into sealable jars with more lemon zest, black pepper and sprigs of rosemary
- Cover the meat with the fat from the pot and seal tightly