RecipeMuncher

A little while ago, I made some confit rabbit by slowly and gently cooking the jointed legs from a brace of rabbits in goose fat for a couple of hours and then storing them in the fat. It’s a centuries-old technique that produces the most flavourful and tender meat imaginable. To use the rabbit, all you have to do is dig a joint out of it’s blanket of fat and flash it in a hot oven to crisp it up a bit, or shred the meat directly into a salad, perhaps. Or you could do this…Â (...)