Monday, November 16, 2009

Once upon a time there were four little Rabbits, and their names were -- Flopsy, Mopsy, Cotton-tail, and Peter.

The last part of the entrée was a surprise hit. I made it mainly to amuse myself, because after all, what's the point of cooking a fabulous meal if you can't have some fun with it?

But... a surprise hit and consumed by some people who had suggested that it was not something they ate.

It's not actually a Mrs Beeton recipe, but very close to, and similar to a potted meat, of which Mrs Beeton has many recipes. It is essentially a confit of rabbit, shredded and then pressed into a pot/mould.


INGREDIENTS. - 1 rabbit
duck fat
salt and pepper

METHOD. - Cut the rabbit in to pieces and put in an oven dish. Season with salt and pepper.
Cover with duck fat. (And I really mean, cover, as in submerse)
Confit in an oven at 100oC for about 4 hours.
Drain over a bowl and shred the meat.
Mix with sage and more salt and pepper and then press into a mould or dish.
Cover with saved duck fat from the confit.
Warm before serving.

Warning: Will make your whole house smell like roasting rabbit for hours and can be used as some kind of mental torture for those you live with. Is pretty darn delicious.



Packrat said...

This sounds really good. But, where would one find duck fat? For that matter, finding rabbit is almost impossible.

weenie_elise said...

Duck fat i got from the delicatssen. It comes in a can.

The rabbit I bought from our supermarket... strange what you can buy there these days.