Rabbit confit with cognac, plums, & pecans Notes *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 Ingredients 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 Salt Pepper 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!