Rabbit Confit

This luxuriously tender rabbit recipe delivers silky, melt-in-your-mouth texture. Using classic French confit, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French preservation technique

Traditional Preservation This classic French technique slowly cooks rabbit in fat, creating incredibly tender meat with exceptional storage capabilities and luxurious texture.

Ingredients (Serves 6-8)

• 8 rabbit leg quarters
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 1 tbsp black peppercorns, cracked
• 6 cloves garlic, smashed
• 4-6 cups duck fat or olive oil

Traditional Confit Method

1. Curing Process: Coat the rabbit legs with salt and aromatics. Refrigerate for 12 to 24 hours to cure and develop flavor.

2. Preparation: Rinse the cured legs thoroughly under cold water. Pat them completely dry - any moisture will cause splattering.

3. Confit Cooking: Submerge the legs in fat heated to 180°F. Cook gently for 3 to 4 hours until the rabbit is completely tender.