Rabbit leg confit
Confit is a traditional French process where an ingredient is cooked at a low temperature in fat. In this recipe the rabbit is cooked slowly in olive oil with garlic, olives, and rosmary
Kurt Mifsud
Serves 2
Ingredients
- 2 rabbit legs
- 8 olives
- 4 cloves garlic
- 4 shallots
- 6 new potatoes
- 2 sprigs rosmary
- 2lts EVOO
- salt to taste
- sugar to taste
Method
1. De-stem rosemary and chop it up
2. Coat rabbit legs with sugar, salt and rosemary. Place in a fridge for 2 – 12 hours
3. Peal garlic, shallots
4. Wash and dry potatoes
5. Wipe excess moisture off rabbit legs and place in an oven proof pot
6. Add olives, shallots, garlic and potatoes to the same pot
7. Cover everything in olive oil (important that nothing is exposed)
8. Place pot on the middle shelf of an oven
9. Set temperature to 125 degrees Celsius and allow to confit for 2.5 to 3 hours
10. When the meat is almost falling off the bone pull out the pot and let the meat rest in
the oil for 15 to 30 minutes before serving.
This recipe first appeared on Gourmet Today, October, 2018.
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