Confit Rabbit


Rabbit, skinned & jointed into sections
Preserving jar(s) that will accommodate the jointed rabbit meat, leaving space for the duck fat to form an air tight seal above
Goose or duck fat – enough to fill the jar covering the meat
1 tbsp Sea Salt per Rabbit
1 Lemon per jar
1 Lemon for cooking
1 tbsp Black Peppercorns per jar
A handful of fresh rosemary stalks per jar


1.  Salt the jointed rabbit meat
2. Add duck / goose fat to an oven-safe pot (this will be heated on a stove and transferred into an oven)
3. Place the rabbit meat in the duck fat and add some lemon zest and rosemary.
4. Bring the pot to a simmer
5. Remove pot from the stove and place in the oven on a low heat for 3hrs (220 F) until meat is tender
6. Allow the pot to cool before spooning the meat into sealable jars with more lemon zest, black pepper and sprigs of rosemary
7. Cover the meat with the fat from the pot and seal tightly