Rabbit Recipe

Prepare the Rabbit

Season the rabbit legs generously with salt and black peppercorns. Place them into a bowl, cover, and let them marinate in the refrigerator for at least 4 hours or overnight.

Cook the Rabbit

In a large Dutch oven, melt the duck fat over low heat. Once melted, add the marinated rabbit legs, thyme, and garlic cloves. Ensure the rabbit is fully submerged in the fat. Cover the pot and cook on low heat for about 2 to 2.5 hours until the rabbit is tender.

Cool and Store

Once cooked, remove the rabbit legs and let them cool. Store the rabbit confit in the fat in an airtight container in the refrigerator for up to 2 weeks.

Sauté Shallots

In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 5 minutes.

Deglaze with Red Wine

Pour in the red wine and bring it to a boil. Scrape the bottom of the pan to release any brown bits. Reduce the wine by half, which should take about 10 minutes.

Add Stock and Season

Once the wine is reduced, add the chicken stock. Bring it to a simmer and let it cook for another 15 minutes until slightly thickened. Season with salt and black pepper to taste.

Finish with Parsley

Just before serving, stir in the chopped fresh parsley to brighten the sauce.