Rabbits look fluffy and they are cute and we understand that people who have a pet rabbit might find it difficult to feast on one, and we respect that decision.
But in the culinary world, rabbit is one of the healthiest, leanest, and most environmentally friendly meats you can eat. Compared to beef, pork, lamb, turkey, veal, and chicken, it has the highest percentage of protein, the lowest percentage of fat, a low carb count, and the fewest calories per pound.
The meat tastes slightly stronger in flavour and is meatier than chicken, but preparation is similar. We have a few recipes we like, one of which is a stew made with dark Belgian beer (guess whose recipe this is?) but today we present Yannick’s favourite rabbit recipe cooked in wine. It is a perfect dish as it is , but we take it one step further and make an aspic or jelly with it.
Confit Rabbit Aspic with Apple and White Wine
- Cut the rabbit into 8 pieces, the legs, shoulder and the chest and keep the saddle for another recipe.
- Place the rabbit cuts into a cocotte with the shallots, garlic, bouquet garni, white wine, 1 seedless chili, a good pinch of sea salt and a few peppercorns. Cover with water to level with the meat and simmer the rabbit for 2 hours.
- Meanwhile, peel and dice the apple, the apple peels can be added to the rabbit. Sauté the diced apple with a knob of butter and flambé with calvados, keep aside.
- After two hours, transfer the rabbit into a bowl and pass the stock through a fine mesh sieve.
- Remove all the bones of the cooked rabbit, gently stir the diced apples together with the rabbit meat, adjust the seasoning to taste and add chopped chili if wanted.
- Place the rabbit mixture into a glass jar, poor the rabbit stock over it and sprinkle the chopped coriander on top; refrigerate overnight and serve cold.
- Simmering means that the cooking process stays under the boiling point and the stock remains clear.
- You can substitute the white wine with a blond beer or apple cider.
Nutrition for 1 portion
What is confit rabbit?
Rabbit confit is simply cooking the rabbit in liquid with aromats during a very slow process, so that when done cooking throughout, the meat is tender enough to fall off the bones.
Confit means preservation or to preserve in French. Typically, and traditionally, when you confit meat, it is poaching the whole or parts in animal fat. This makes the meat very tender. The simmering also provides nice rich flavours.
Confit can also be done for fruit and vegetables where another type of liquid is used. For example, wine or sugared water. The ingredients are simmered until the fruit or vegetable is nice and soft.
Highlights of confit rabbit?
For a hearty and nutritional meal, rabbit confit is ideal. With all the proteins, and lovely taste, it is a great option for a cold, dark day.
One thing about confit rabbit as opposed to duck confit is that duck is greasier. That makes it more sensible to confit the rabbit so the meat doesn’t dry out.
Whether you slow cook with olive oil, animal fat, water, wine, or other liquid, you can customise the cooking to your own tastes.