RecipeMuncher

Last week, I made a dish of confit rabbit, coated in breadcrumbs and then deep fried. A couple of people made comments about the inherent unhealthiness of the meal. True, this was a meal of rabbit cooked in goose fat and then deep fried.  It had its fair share of calories, but it tasted unlike anything I’ve ever eaten before – gamey, crisp and meltingly soft with undertones of garlic and bay and a sharp saltiness that proved irresistible.  It wasn’t in the slightest bit hea (...)