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Confit Rabbit

12 January, 2015

Shopping List:

For the rabbit:
4 rabbit legs
2 bay leaves and 2 thyme sprigs
4 cloves garlic, peeled
8 peppercorns
50ml red wine
450g melted duck fat
2 tsp five spice
For the beetroot puree:
250g beetroot, diced
200ml apple juice
200ml apple juice
1 tablespoon white wine vinegar
100ml port


Method:

For the Rabbit:
• Pre heat the oven to 140°C .
• Place all the ingredients except the five spice in a snug fitting oven proof dish so
the duck fat completely covers the rabbit. Cover the surface with baking paper
and tightly cover the dish with foil. Place in the oven for 1 1/2 - 2 hours or until
the meat is ‘melting’ tender. Leave to cool to room temperature. Remove the legs
from the fat and place on a cooling rack to drain.
For the Puree:
• Place all the ingredients into a pot and simmer until the liquid is reduced by
half and the beetroot is tender. Strain and reserve the liquid. Blend the beetroot
until smooth, adding back the reserved liquid as necessary to achieve the
desired consistency.
• Dust the rabbit legs lightly with five spice and gently fry, in a little of the
duck fat, on a medium heat until well coloured and warmed through.
• Serve on the beetroot puree with roast pumpkin and your favourite
green vegetables.
2 tsp five spice
For the beetroot puree;
250g beetroot, diced
200ml apple juice
200ml apple juice
1 tablespoon white wine vinegar
100ml port


To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

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