Recipe: Rabbit confit with cognac, plums, & pecans

  1. Rabbit confit with cognac, plums, & pecans

    *Marinating and flavor infusion involved. Start 3 days ahead. Serve dish on 4th day.
    *All bowls, pots, and molds must be non-reactive.
    *Note that pots are reused for cooking different ingredients to transfer the flavors from one stage of preparation to the next.
    *Dish may be frozen in part or whole.
    I have never served this recipe and had anything left over. As a hostess, I am usually too busy to be able to fully enjoy the flavors of a wonderful dish. A recipe which anticipates my need for leftovers. So I purposely made this recipe large to provide extra for leftovers or to freeze for future occasions. If carefully wrapped, this confit will keep in freezer for 2+ months.

    Yield: Number of Servings
    Main course 10-12
    Starter course 20-24
    Cocktail buffet 45-60 people

    2 whole rabbits, skinned, cleaned. Total weight 6-7 pounds.
    3 shallots, chopped
    1 large yellow onion, chopped
    1c chopped carrots
    1c olive oil, light or extra virgin
    1 bottle Sauvignon Blanc wine
    1 garlic clove, chopped (optional)
    2 c water
    6 oz pancetta, sliced
    2 Tbsp vegetable oil
    1 Tbsp Dijon mustard
    1 qt chicken broth, low sodium
    375ml cognac (half of a "fifth" size bottle). VSOP brandy may be substituted.
    24 pitted dried plums (prunes)
    1c pecan halves, unsalted
    1c heavy whipping cream
    1 lemon

    Optional for serving: Sliced baguette rounds or crackers
    Optional garnish: additional pecan halves, additional dried whole plums soaked in cognac

    I tried to post the entire recipe with instructions but it was too long.
    If you want instructions just PM me!

  2. OHhhhh...wabbit...not sure I could eat that..but I can eat a chicken...can you substitute chicken for thumper?? it really does sound good