Monday, 28 March 2011

Confit de Lapin AKA Knifeless Rabbit

Little Rabbit Foo Foo
Hoppin' through the forest
Scooping up the new shoots and
stuffin' 'em in his gob

Along came the Bambi Basher, who said:
'SBW, with the Rigby, could ya bop him in the head?'
I work the bolt and send Little Rabbit Foo Foo a dinner invitation

Little Rabbit Foo Foo
Hoppin' through the forest
Scooping up the vegi's and turning them into protein

Little Rabbit Foo Foo
I've cooked a fair few of your friends
I've got something very special planned for you too

The Confit [con-fee] has always had a special place in my larder and my heart. Meat boiled in fat, pretty much defines YUMMY. The traditional preservation method of south-western France where geese and ducks are cooked in their own fat and can be stored for months or bottled/canned for even longer. My Confit on the other hand has never lasted longer than a meal and a sandwich the next day. This one is seriously easy and delicious, it just takes a long time to cook
 Slice shallots and crush garlic

 Bone out the cuts of rabbit and save the carcass for the stock

Use the cuts to cover the bottom of a solid pan with a tight-fitting (and preferably heavy) lid

Lay the meat on top of the  shallots and garlic (for a little extra umami I added the rabbit's heart)
Pour in olive oil (or goose/duck fat if you have it) until the meat is almost covered

Add some springs of Rosemary. Get the pan hot and then turn down the heat to the lowest possible setting, put the lid on.
I added a glass of this really rank Zinfandel - A reminder that Ex Mrs SBW is not to be trusted in the wine section of a supermarket - to the stock pot with a couple of carrots and a stock cube. In it's defense the Zinfandel did sit well with the shallots adding a pleasing sweetness. 
Once I'd reduced the stock to half a glass I added it to the pan, and that's it. Come back in three hours and test the meat with a fork. 
This is the knife-less bit: if it's not falling off the bone, give it another hour, before testing again.  
You could use the results as the basis for a cassoulet, or serve them with pasta, polenta or mashed potato.

Your pal


Gorges Smythe said...

Poor Bunny Foo Foo looks delicious!

ipirlo said...

Oh man I have not had rabbit in years since I moved to the city. I HATE THE CITY lol

Rae said...

About how many shallots and garlic cloves do you use? Thanks!!

The Suburban Bushwacker said...


As many as you've got