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.
- Quick Glance
- 30 M
- 3 H, 30 M
- Serves 4 to 6
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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.
The meat came out very tender and extremely tasty. I first cooked it in a deep, lidded terra-cotta dish, then browned it over the stove in a cast-iron skillet. For the leftover pan juices, I removed the bay leaves and star anise, then removed most of the fat, and blended it into a sauce. We ended up with a beautifully tasty gravy that we ladled over the rabbit and the mashed potatoes.
This dish makes any home cook look like a professional chef. Rabbit is one of those meats that scares away most people, and the word “confit” usually is a process associated with duck legs. 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. My poaching liquid consisted of a 50/50 ratio of olive oil and canola oil, but note that the oil came to a simmer in a 300-degree oven, so it’s necessary to keep the temperature around 250 in this case. After poaching the rabbit, make sure to soak up the extra oil and then grill (I left out the extra salting step). The crispy, smoky crust contrasts perfectly with the succulent, melt-in-your-mouth meat. The burst of lemon is downright essential to liven up this heavy dish. I’ve already used the leftover infused oil to braise greens, and to create a mayonnaise. Also, consider spreading the roasted garlic on toast. This is a true winner of a recipe!