RANGE rabbit confit Recipe

Prepare the Rabbit

Season the rabbit legs with salt and black pepper. Place them in a deep, oven-safe dish.

Add Aromatics

Add the crushed garlic cloves, thyme, and bay leaves to the dish with the rabbit.

Cover with Fat

Pour the duck fat or olive oil over the rabbit until fully submerged.

Cook the Rabbit

Cover the dish with foil and place it in a preheated oven at 275°F (135°C) for 3-4 hours or until the rabbit is tender.

Cool and Store

Remove from the oven, let it cool, and store it in the refrigerator until ready to use.

Rinse the Rice

Rinse the wild rice under cold water to remove any debris.

Cook the Rice

In a pot, combine the wild rice, water, and salt. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes until tender.

Fluff the Rice

Once cooked, drain any excess water and fluff the rice with a fork. Keep warm until serving.

Prepare the Base

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.

Heat the Mixture

Place the bowl over a pot of simmering water (double boiler) and whisk continuously until it thickens.

Incorporate Butter

Slowly drizzle in the melted butter while whisking vigorously until the sauce is thick and creamy.

Add Flavors

Stir in the chopped scallions and dill. Season with salt and black pepper to taste.

Serve Immediately

Serve the hollandaise sauce warm over the confit rabbit and wild rice.