Rabbit Confit

Pieces of rabbit confit on a blue platter with squeezed lemon halves and pieces of rosemary and thyme around the rabbit.

The muscle formation in the legs of most animals makes for tough, stringy meat. Confit involves cooking slowly, which allows these formations to break down and yield a luscious result. The added dimension of grilling or searing it in a skillet provides a brilliant smoky char that takes this dish to new levels.–Michael Psilakis

LC Options Galore Note

The talented, gracious, and pragmatic author of this recipe, Michael Psilakis, was generous enough to share a few more ways to experience rabbit confit…

– Lightly cure the meat before making it into a confit: mix 3 tablespoons kosher salt with 1 tablespoon sugar. Rub the mixture all over the pieces and place on a rack in your refrigerator overnight, uncovered. Rinse well and pat dry thoroughly with paper towels before you begin the confit.

– 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. Fry until golden brown.

– 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. The oil will add another dimension of flavor.

Rabbit Confit

  • Quick Glance
  • (5)
  • 30 M
  • 3 H, 30 M
  • Serves 4 to 6
5/5 - 5 reviews
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Preheat the oven to 300°F (148° C). Rinse the rabbit under cold running water and pat dry with paper towels.

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. 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 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. 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.)

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).

Drizzle the meat with a little of the confit oil and squeeze a wedge of lemon over it.

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Recipe Testers' Reviews

This recipe wasn’t cheap to make, but it was worth every penny. It was a nice change from all of the other braised rabbit recipes out there. It was also pretty easy to pull off—just throw everything in a pot, pop it in the oven, and let it be. I neglected to season the meat with salt before grilling, but that was a good thing, as the meat was plenty salty without it. I also reduced the heat about halfway through simmering. TIPS: Try to grill this over a wood fire if possible. Getting a bit of a smoky flavor really adds another dimension to this meat. At the very least, use some wood chips on your grill. It’s hard to describe how good the finished meat is, but I’ll try: extremely tender, flavorful, with a hint of smoke. And, you can taste all of those spices that went into the oil, but none are overpowering. It’s rustic and sophisticated all at once. A really amazing meal.

I love duck confit, so I just had to try this rabbit confit. Both the lightly cured and non-cured versions offer a lot of flavour, and they’re worth the time invested to try them out. The cured confit has a rich, salty-savoury flavour, whereas the non-cured confit is somewhat more delicate. When I prepared this recipe, it seemed the star anise was a bit stronger than the other ingredients so, in the future, I may use about one-half to two-thirds of the amount called for. (Lightly crushing the juniper and cardamom should open up their flavours more, too.) The mustard seeds weren’t perceptible in either version, and I ‘m not sure how much more to add, or if it’s even necessary. Luckily, it’s easy to adjust any of the ingredients, allowing you to tailor the confit to your own taste.


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  1. We love rabbit, which I buy from a family at my local farmers’ market. I’ve fried it, and roasted it, and braised/stewed it several different ways. But I’m always looking for new ways to cook it. So when I found out about this recipe, I HAD to try it. Especially since duck confit is a staple at our house.
    This came out so well! I did the optional cure (in a plastic bag, though, not out in the open). And I had to substitute dried herbs for the fresh sprigs, because that’s all I had. I also split the garlic cloves, and chopped the shallot, to release more of the flavor. Used 75% sunflower oil and 25% Spanish (strong-flavored) olive oil. I was a little concerned that there was just too much going on, but I needn’t have worried. Even the star anise was subtle. It was a definite winner.
    For the parts we didn’t eat, I plan to store the rest in the fridge. First I’ll clarify the remaining oil, and use that to completely submerge the meat. That works for duck; any reason why it shouldn’t for rabbit?

    1. Thanks for taking the time to let us know how well this turned out, Suzanne. It sounds like it was a phenomenal meal. As for your question, I don’t see any reason why the same method wouldn’t work for rabbit. Do let us know how it works out!

  2. Beautifully, soft and flavorful, I substituted Juniper berries with Gooseberries, thanks so much! It was my first rabbit ever, but certainly not the last.

    1. Thanks so much for taking the time to let us know, Albie. I’m so pleased that this turned out so beautifully for you.

  3. Great recipe . I used duck fat instead of oil only because it was handy. As i was using wild caught rabbits ( Can be a bit dry here in Australia ) i brined the pieces over night. Grilled a couple of legs afterwards and tasted fantastic. I have eaten the rabbit as a cold meat with lunch as well and it is lovely. We saved the jelly that set under the duck fat and used it to make a sauce that was used to make rabbit confit pies , i ate 5 pies for dinner they were sooo yummy. Also turned some pieces into KFR ( Kentucky Fried Rabbit ) . Thanks again for an awesome recipe.

    1. You’re welcome, Peter. Thank you for the suggestions of ways to enjoy the rabbit, as well as the photo. They look delicious!

  4. Thank you for sharing that delicious rabbit recipe. It is definitely a 5-star recipe for rabbit. I did not have all the ingredients needed for this recipe so I exchanged anise for orange peel and I did not use the cardamom and bay leaves. The recipe still came out delicious, however, if I had all the ingredients, I can just imagine that it would be even more tasty. I heated the rabbit confit on the grill with mesquite chips for about 3 minutes just to lightly brown the skin and get some of the mesquite flavor. Delish. I will definitely plan on using this recipe again!

  5. This recipe is a honest a true gem!! I tried it last night with a wild rabbit I had hunted. I had previously had the rabbit meat in a brine for 10 hours when i found this recipe! I was originally going to just braise it but then i thought, “this has GOT to be better than braising it” I followed the recipe but only added half of the herbs and spices and no salt. (I did this because my brine already had plenty of salt)

    Oh my goodness!! This IS the best rabbit I’ve had hands down. My wife and I ate the every last bit. thank you so much for posting this. I got two rabbits on my hunt so on the next one I am going to follow this recipe to a T to see if i can save myself from having to brine it every time i want to make this. (that said, Brine is definitely the way to go, every bit was so tasty!)

    Highly recommend this recipe!

    1. Ike, that’s terrific! I’m so grateful that you let us know how much you and your wife like this. Our testers enjoyed it immensely, so we were confident it was a truly reliable recipe, but we always like to hear about others’ experiences. My husband loves rabbit so I’m going to remind him of this recipe and share your recommendation with him. Thank you!

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