Rabbit confit. I love surprises and I love a challenge especially of the gastronomic variety. So when I’m presented with new ingredients, I go into Ready, Steak¦Cook mode to see what I can come up with. That has been part of the raison d’etre behind this blog.
To this end, I’ve signed up to Alternative Meats Gourmet Surprise Box which, for 25 per month, supplies me with a box of meaty goodies to inspire my cooking.
The latest box contained a wild rabbit, pigeon breasts, diced Welsh wagyu beef, veal escalopes, kangaroo sausages and veal fillet goujons. Im drooling as I type.
It arrived frozen, so I use them as and when the inspiration hits me.
This is my first recipe from the box¦.
Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary
1 wild rabbit, jointed into legs, shoulders and half saddles
50g plain flour, seasoned with salt and freshly ground black pepper
300ml good quality olive oil
5 rosemary sprigs
30 garlic cloves, unpeeled
300ml dry white wine
1. Toss the rabbit pieces in the flour, and then brown the pieces in a few tbsp of the oil.
2. When they are golden brown, fit all the pieces into a large pan pan, throw in the rosemary, garlic and all of the olive oil. Add the wine and mix well.
3. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer for around 2 hours.
4. When the sauce has thickened and the meat is so soft it comes away from the bone, use a pair of tongs to pick the bones out and discard.
5. Season and serve over creamy mash and Tenderstem broccoli. You can eat the lot rabbit, garlic, garlic skins everything. It is utterly delicious.