Wild Rabbit Confit with Garlic & Rosemary

Wild Rabbit Confit with Garlic & Rosemary
08 March 2016

Chefs of De Dietrich, Recipes

Recipes by Mike Robinson: Wild Rabbit Confit with Garlic & Rosemary

This recipe may look incongruous at first sight, however, trust us. It is absolutely amazing and you really do need the quantities stated. Don't try and cut back on any of the ingredients as it won't work. The wine and oil create an emulsion sauce which is delicious with sautéed new potatoes and griddled courgettes. Please be aware that rabbit is boney and it might be a good idea to warn your guests that there may be small bones on their plate. 

Ingredients (Serves 4) 

  • 4 Wild Rabbits, skinned and jointed into legs, shoulders and the saddle cut in two (make sure that the liver is removed). The belly flap and ribs and pelvis can be omitted
  • Plain Flour
  • 1L of Olive Oil
  • 1L of White Wine
  • 5 Bulbs of Garlic cut in half
  • 20 Sprigs of Rosemary
  • Salt & Pepper
  • 1 Lemon, squeezed

  1. Start by heating a small amount of olive oil in a frying pan. Dip each joint of your rabbit in seasoned flour and dust off any excess.  Fry the rabbit joints a few at a time, to colour, then transfer to a larger casserole dish.
  2. Pour over the olive oil, wine and add garlic and rosemary. Stir. Make a cartouche of grease-proof paper (a circular piece to fit the top of the pan) and push down so it sits on top of the liquid.  Do not put a lid on, as we want the liquid to reduce a bit during cooking.  Cook for 2 – 3 hours on a quiet simmer.  
  3. When ready, squeeze over the lemon juice and season to taste.  Serve immediately as the emulsion will separate if left to cool.  The meat should be meltingly tender and falling off the bone.  Give each guest one leg, one shoulder and one loin section.

Download this recipe here:

Wild Rabbit Confit with Garlic & Rosemary Wild Rabbit Confit with Garlic & Rosemary (1656 KB)