I saw this made by Butcher's Pantry (one of their associates posts here), so not my idea. Made a few minor changes.
I couldn't find a "farmed rabbit" section so I posted it here, since I am using the whole rabbit.
Rabbit is lean, so i this is uncharted territory for me (i usually make duck or pork rillette).
I chopped it up and left overnight with salt and spices.
Then it went into a cast iron pot with pork lard for confit-ing.
See you later.
I couldn't find a "farmed rabbit" section so I posted it here, since I am using the whole rabbit.
Rabbit is lean, so i this is uncharted territory for me (i usually make duck or pork rillette).
I chopped it up and left overnight with salt and spices.
Then it went into a cast iron pot with pork lard for confit-ing.
See you later.