Bill's Post-Apocalyptic Rabbit Three Ways
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A unique preparation of rabbit featuring roasted ribs, confit legs and hind quarters, and a stuffed saddle, showcasing a variety of cooking techniques.
02:00:00 total
Serves 4
hard
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Ingredients
- rabbit - 1 (butchered into ribs, legs, hind quarters, and saddle)
- salt - to taste
- black pepper - to taste
- extra virgin olive oil - as needed (for confit)
- hand of the woods mushrooms - 1/2 pound (finely chopped until almost a paste)
Instructions
- Prepare Rabbit: Butcher a rabbit into ribs, legs, hind quarters, and saddle.
- Season and Roast Ribs: Season the ribs with salt and pepper, and set aside for roasting.
- Confit Legs and Hind Quarters: Prepare to confit the legs and hind quarters using extra virgin olive oil instead of traditional animal fat.
- Prepare Mushroom Stuffing: Finely chop about half a pound of hand of the woods mushrooms until it's almost a paste.
- Stuff Rabbit Saddle: Pack the space between the two loins of the saddle with the mushroom paste and gently fold it closed like a meaty cigar.
- Sear Rabbit Pieces: Sear the confit rabbit legs, stuffed saddle, and miniature rib roasts in stages depending on their thickness.
- Finish in Oven: Finish cooking the seared rabbit pieces in the oven until fully cooked.
- Serve: Serve the rabbit three ways and enjoy the unique flavors.
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