Rabbit legs prepared as a confit is my favourite way of enjoying them. Anyone who thinks of rabbit as a tough meat which should only be eaten in stews will be pleasantly surprised in the tenderness and flavour of the meat, when prepared in this manner.
Prep: 15 minutes
Cook: 3 hours
Prep: 15 minutes
Cook: 5-10 minutes
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes