Confit of Rabbit
- 4 rabbit thighs
- 2 tablespoons coarse salt, plus more for cooking vegetables
- 2 cups olive oil
- 4 long peppers
- 4 fresh rosemary sprigs
- 4 garlic cloves
- 4 dried bay leaves
- 3 fennel bulbs, sliced lengthwise
- 16 cherry tomatoes
- Freshly ground pepper
Place rabbit in a medium nonreactive bowl. Sprinkle with salt, turning to coat. Let stand for 1 1/2 hours.
Preheat oven to 275 degrees. Remove rabbit from salt, wiping off excess. Transfer to a small Dutch oven. Add oil, peppers, rosemary, garlic, and bay leaves. Place in oven, and cook, until rabbit is tender and almost falling off the bone, 3 to 4 hours. Let cool in the oil. This could be done a few days in advance and refrigerated.
Bring a large pot of water to a boil. Add fennel and a large pinch of salt. Cook until just tender, about 2 minutes. Using a slotted spoon, remove, and set aside. Cut an X in the flower end of each tomato.
Heat oven to 325 degrees. Remove rabbit, garlic, and bay leaves from the oil. Reserve oil. Arrange rabbit on a baking sheet, and set garlic and bay leaves aside. Transfer rabbit to the oven and bake until heated through and crisp, 5 to 10 minutes.
Meanwhile, heat 4 tablespoons of the reserved oil in a large nonstick skillet. Add fennel, and cook until golden brown, 5 to 10 minutes. Season with salt and pepper. Add tomatoes, and cook, tossing occasionally until heated through, 2 to 3 minutes.
Serve rabbit garnished with fennel, tomatoes, and reserved garlic and bay leaves.