Rabbit Confit

I am never making rabbit confit again.

It was a wonderful idea... I think. Precook the rabbit then package it so that it'd be easy to pull out of the freezer and eat it right away.

The recipe I followed was for duck legs and it instructed me to slow cook it at 180-200 for 6hrs. I did so, but mine came out way too tender where it fell off the bones and as I fished it out of the duck fat it crumbled.

Then vacuum sealing it was a pain in the ass. It didn't seal very well so currently the meat went into the fridge so that the fat could solidify then I'm going to try to reseal it.

In the long run maybe I will try it again, but here's what I'm going to do differently.

Salt the meat heavily to make it tough. Smoke it with some alder or applewood to give it more flavor. (My biggest complaint and love about rabbit meat is the lack of flavor.) Then slow cook it in olive oil instead of duck fat, or do a mixture of the two lipids.

Currently, the rabbit confit tastes like turkey from the duck fat.

Grrr... this cooking experiment was a fail. Anyone need any duck fat???