![]() For those reasons (and because I’ve eaten incredible rabbit dishes in Europe), I wanted to disprove the myths and show that with a bunch of beautifully fragrant spices and several hours, I could put together a world-class dish. Rabbit is one of those meats that scares away most people, and the word “confit” usually is a process associated with duck legs. This dish makes any home cook look like a professional chef. The oil will add another dimension of flavor. – You may strain the rabbit-infused confit cooking oil and use it to make a quick vinaigrette or to roast some mushrooms to serve alongside. – Leftover rabbit confit makes the very best deep-fried rabbit you’ll ever have: Just smear the pieces with Dijon mustard and then bread them as you would for deep-frying, using milk, flour, beaten egg, bread crumbs or panko. Rinse well and pat dry thoroughly with paper towels before you begin the confit. Rub the mixture all over the pieces and place on a rack in your refrigerator overnight, uncovered. – Lightly cure the meat before making it into a confit: mix 3 tablespoons kosher salt with 1 tablespoon sugar. The talented, gracious, and pragmatic author of this recipe, Michael Psilakis, was generous enough to share a few more ways to experience rabbit confit… The added dimension of grilling or searing it in a skillet provides a brilliant smoky char that takes this dish to new levels. Confit involves cooking slowly, which allows these formations to break down and yield a luscious result. The muscle formation in the legs of most animals makes for tough, stringy meat. A mix of shallots, garlic, rosemary, cardamom, star anise, juniper, and more, imbues the dish with stunning flavors.Īdapted from Michael Psilakis | How to Roast a Lamb | Little, Brown, 2009 ![]() ![]() Rabbit confit makes use of the classic technique of slowly simmering the meat in oil until cooked through and incredibly tender. ![]()
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