Conejo Confitado

Confit Rabbit Leg with Bread and Thyme Sauce

Preparation info

  • Difficulty

    Medium

  • Media Ración

    6

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

About half an hour from my house is a great bluestone mansion sitting by the banks of the Barwon River. Some Einstein in the nineteenth century thought it would be a nice idea to have a few rabbits run about the front paddock. So they brought them over from England. Those few rabbits bred up into a plague of biblical proportions and virtually ate Australia to the ground.

Ever since we moved to Geelong my family has been doing our bit to save Australia from this vermin. Dad was a mean shot, mum a good cook and my sister and I were hungry, growing kids. Rabbit is lean, flavoursome and surprisingly easy to cook. At MoVida, we love to confit rabbit. It cooks all the flesh without drying it out.

This dish creates its own bread sauce. The breadcrumbs on top become crisp and brown and the ones that fall into the roasting tin absorb the stock, cooking juices and flavour of the rabbit and thyme.

Ingredients

  • 6 rabbit legs, cut at the joint
  • 6 garlic cloves
  • 6 thyme sprigs
  • 1.5 litres (52 fl oz/6 cups) olive oil
  • about 300 g (10½ oz) 2-day-old pasta dura or other firm crusty bread
  • 2 tablespoons thyme leaves, chopped
  • 1 large handful flat-leaf (Italian) parsley, chopped
  • 100 ml ( fl oz) chicken stock
  • 100 g ( oz) butter, roughly chopped

Method

Preheat the oven to 140°C (275°F/Gas 1).

Lay the rabbit leg pieces and the garlic in a roasting tin, just large enough to comfortably fit the rabbit. Place a sprig of thyme on each leg and cover with the olive oil. Cover the dish with foil and cook for 2–3 hours, or until the meat comes away from the bone.

Meanwhile, make coarse breadcrumbs by breaking up the bread into a food processor then blending on high for several minutes. Add the thyme, parsley and a pinch each of salt and pepper and mix in the food processor for 20 seconds.

When the rabbit is cooked, remove from the oil and drain on paper towel. Put in a clean roasting tin, just large enough to comfortably fit the rabbit, pour in the chicken stock and cover with the breadcrumb mix. Place small pieces of butter on the breadcrumbs above each leg.

Increase the oven to 180°C (350°F/Gas 4) and cook for 20 minutes, or until the breadcrumbs are brown. To serve, place a rabbit leg on a warm plate and serve the sauce to one side.