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Rabbit confit cooking tips

borntolovefood | Jun 18, 201511:38 AM

Once in a party I was offered a taste of some rabbit meat from a can someone brought back from England. The taste was so good that I regretted I only took a wee bit of a sample. By the time I circled back to find that someone, alas, the can was empty.

Later, for about 10 years I visited England and Scotland regularly to see my son. We tried to find canned rabbit meat that resembled what I tasted at that party to no avail.

However, an epiphany came to me the other day when I was reading the book <<Charcuterie: The Craft of Salting, Smoking, and Curing>>. Could it be rabbit confit I tasted? Yes, that must be IT.

So now I am on a quest to make rabbit confit myself. The internet offers some recipes. But before I start, I want to ask fellow Chowhounders if anyone has had some experience with rabbit confit before, either buying it in a can or cooking it? Brand name, cooking tips, anything, care to share?

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