Confit rabbit leg
This is a great snack all year round.
- 4 rabbit legs
- Enough oil to cover them (at least 500ml, depending on the size of your baking tray)
- 50g salt
- ½ teaspoon of nutmeg, ground
- 2 teaspoons of sweet smoked paprika
- 1 teaspoon of sumac
- 50g unsalted butter
Rub the rabbit legs with the salt and leave covered in a ceramic dish in the fridge overnight.
The next day, gently wash the salt off and pat the legs dry.
Preheat the oven to 150C.
Lay the legs in a baking dish, so they fit quite snugly.
Pour over the oil, so the legs are submerged.
Cover the dish with baking foil and place in the oven for 2 ½ hour.
The meat should be cooked and falling off the bones.
Leave to cool slightly and remove from the oil (the oil can be reused for further cooking)
Pick the meat off the bones and shred.
In a bowl, combine the meat with the spices and pack neatly into a ceramic dish or even individual ramekins.
Melt the butter and pour over the meat – this will preserve it for at least a week in the fridge or can be frozen for up three months. Then simply defrost thoroughly and serve.