Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table
Exotic meats

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

I love surprises and I love a challenge especially of the gastronomic variety. So when Im 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 detre behind this blog.

To this end, Ive 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

Serves 2-4

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

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

 

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

 

1. Toss the rabbit pieces in the flour, and then brown the pieces in a few tbsp of the oil.

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

 

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.

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

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.

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

 

5. Season and serve over creamy mash and Tenderstem broccoli. You can eat the lot rabbit, garlic, garlic skins everything. It is utterly delicious.

Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary, Lay The Table

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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