A classic technique to slowly cook rabbit in oil. When we make this meal we use this recipe as a base and modify it with whatever ingredients are available in the pantry or greenhouse. Often we’ll make a delicious side dish of honey roasted carrots and buttery garlic mashed potatoes.
Preparation: 30 minutes
Cooking Time: 3 hours
Items
- large dutch oven or oven-safe pot and lid
- baking paper
- paper towel
- cast iron grill pan
Ingredients
- 1 rabbit cut into pieces
- 1 onion (small onion, shallots, large spring onion)
- 6 bay leaves
- 4 sprigs of rosemary
- 6 sprigs of thyme
- 15-20 garlic cloves
- 10 cloves
- 10 star anise pods or powder
- 10 cardamom pods or powder
- 2 tablespoon of mustard seeds
- 20 whole pepper corns
- 3+ cups of oil (vegie and olive)
- salt and pepper to season (use in pot)
- pepper to season (use in pan)
- lemon to serve
Method
Step 1 – oven
- Pre-heat oven 150°C / 300°F.
- Rinse rabbit under cold running water then pat dry with paper towel.
- Place the rabbit in the pot or dutch oven. Add all dry ingredients, excluding the pepper seasoning.
- Cover everything with oil which should sit about 1/2″ or 1.25cm above the rabbit.
- Cut baking paper into a circle to place on top of the oil. Cover with lid and place in oven.
- Cook for around 3 hours, occasionally checking the oil never comes to a full simmer.
Step 2 – grill pan
- Pre-heat pan until hot but not smoking.
- Remove pot from oven. Remove rabbit and season with salt and pepper.
- Lightly sear on grill pan.
- Serve with a drizzle of the confit oil, a squeeze of lemon and your favourite side dish.