Wild Rabbit Confit


- 1 large wild rabbit

- 8 cloves of whole garlic

- 3 Sprigs of Rosemary

- 1/2 a cup of white wine vinegar

- 2 1/2 cups extra virgin olive oil 

- 1/2 a bottle of dry white wine

- 1 table spoon salt

- 1/2 table spoon pepper

- 1 1/2 tablespoons dry coriander

-  5 juniper berries

- 2 Bay leaf

- 1 table spoon of oregano

- 1 small jar of capers

- Fresh parsley chopped up

- 1 red cayenne fresh chili (More or less depending on how hot your palate can handle, I like it hot! )


- Cut the wild rabbit into pieces, separating each shoulder from the body, removing the two back legs and also cutting them in half, then cut the back strap of the rabbit horizontally across the spine into 3cm pieces, cut the ribs in half vertically then half again, and you should be left with the neck.

- Throw the rabbit pieces into a bowl, add some extra virgin olive oil, salt, pepper, dry oregano and marinate it over night in the fridge or for at least 3 hours before cooking.

- Base your skillet with some oil and seal the rabbit and put it aside. If you have an open fire and a grill please seal it on open fire, the flavor is awesome.

- Keep your garlic whole with the outside layer on and simply give them a little bash and put them aside.

- Put your pot on the stove, add the olive oil, bay leaf, juniper berries, garlic, sprigs of oregano, red chili and simmer them for a few minutes until the aromas are released.

- Add the white wine and vinegar, it is very important that you simmer the white wine for at least 5 minutes. Otherwise you will be left with a bitter taste as the alcohol hasn't evaporated.

- Add the salt and pepper

- Throw the seared rabbit in, and give it a stir making sure all the aromatics are spread evenly throughout the dish.

- Now because all rabbits are different sizes, it was hard for me to judge the amount of olive oil and white wine to add to this recipe, but the general rule is to cover the rabbit by an inch with liquid. 

- Once its boiling, lower the heat, and slow cook it until the meat falls off the bone. Generally its around 2.5 to 3 hours, but just keep an eye on it as you go.

- Once its done, garnish with some capers, lemon juice, fresh parsley and salt if needed. It is very important to have fresh Italian bread that's toasted because the sauce that's left over is awesome for dipping!!


My favorite part of the rabbit are the shoulders and back legs but ill leave it up to you guys to decide ENJOY !!





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