Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary

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I love surprises and I love a challenge – especially of the gastronomic variety. So when I’m presented with new ingredients, I go into Ready, Steak…Cook mode to see what I can come up with. ¬†That has been part of the raison d’etre behind this blog.

To this end, I’ve signed up to Alternative Meats’ ‘Gourmet Surprise Box’ which, for ¬£25 per month, supplies me with a box of meaty goodies to inspire my cooking.

The latest box contained a wild rabbit, pigeon breasts, diced Welsh wagyu beef, veal escalopes, kangaroo sausages and veal fillet goujons. I’m drooling as I type.

It arrived frozen, so I use them as and when the inspiration hits me.

This is my first recipe from the box….Wild Rabbit Confit with 30 Cloves of Garlic and Rosemary

Serves 2-4

1 wild rabbit, jointed into legs, shoulders and half saddles
50g plain flour, seasoned with salt and freshly ground black pepper
300ml good quality olive oil
5 rosemary sprigs
30 garlic cloves, unpeeled
300ml dry white wine

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1. Toss the rabbit pieces in the flour, and then brown the pieces in a few tbsp of the oil.

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2. When they are golden brown, fit all the pieces into a large pan pan, throw in the rosemary, garlic and all of the olive oil. Add the wine and mix well.

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3. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer for around 2 hours.

4. When the sauce has thickened and the meat is so soft it comes away from the bone, use a pair of tongs to pick the bones out and discard.

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5. Season and serve over creamy mash and Tenderstem broccoli. You can eat the lot – rabbit, garlic, garlic skins – everything. It is utterly delicious.

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