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Confit of Rabbit

  • servings: 4




  • 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


  1. Step 1

    Place rabbit in a medium nonreactive bowl. Sprinkle with salt, turning to coat. Let stand for 1 1/2 hours.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Serve rabbit garnished with fennel, tomatoes, and reserved garlic and bay leaves.

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