Today I present a different recipe, but very rich, to eat rabbit. We have already commented on some occasion the excellent nutritional properties that this meat has and its low content in cholesterol. Surely many of you know the famous recipe for rabbit with garlic, so today we are going to cook it with the confit technique.

It involves cooking in flavored oil at a low temperature for several minutes. So we will have a very tender meat ideal to accompany, for example, as we did with revolconas potatoes.

Confit spicy rabbit

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Delicious and juicy spicy rabbit confit in oil flavored with herbs. Ideal as a second course accompanied by tumbled potatoes.

Irene Arcas

Recipe type: meat
Calories: 250
Rations: 6

Cooking time: 1H
Total time: 1H

Ingredients

1 small rabbit, chopped and clean
salt and pepper to taste
50 gr of olive oil to brown the rabbit
2 cayenne (if you don't like spicy, add one or none)
4 black pepper balls
100 gr of chicken broth
1 hoja de laurel
100 gr of extra virgin olive oil to confit the rabbit
50 gr of white wine
1 sprig of rosemary

Preparation

Season the rabbit well. We put the 50 g of oil in the glass and add the rabbit. We program 8 minutes, varoma temperature, no beaker, speed 1, left turn.
We add the rest of the ingredients and program 50 minutes, temperature 90º, with beaker, speed 1, left turn. We taste a piece of rabbit and add salt if necessary.
We turn on the oven grill. We remove the rabbit pieces from the glass and place them in a baking dish. We brown them in the oven under the grill until they are golden brown (about 4 minutes on each side approx.) And we serve them on a tray or in individual plates with a little of the sauce that we have in the glass.

Notes

This recipe can be frozen.

Equivalences with TM21

More information - rabbit with garlic, revolconas potatoes.

ThermoRecetas

Confit spicy rabbit