Rabbit Confit

Leite's Culinaria
326
16
4

Ingredients

1 whole rabbit (skinned and cut into 8 pieces)
1 shallots (peeled)
10 cloves garlic (peeled)
3 fresh bay leaves (or 6 dried)
8 clove
20 whole black peppercorns
8 star anise (pods)
16 juniper berries
6 cardamom pods
10 sprigs fresh thyme
4 sprigs fresh rosemary
1 teaspoon mustard seeds (yellow or brown)
kosher salt
cracked black pepper
6 cups oil (or so, I usually use a blend of 90 percent canola and 10 percent extra-virgin olive, although you can change that to 50 percent canola and 50 percent olive oil.)
lemon wedges (for squeezing)
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