Rabbit Two Ways

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Rabbit Two Ways
Courtesy of Edwin Bloodworth (Serves 4)
Rabbit Loin 2 rabbit loins (3 oz. each) 4 Tbsp. grapeseed oil 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 2 Tbsp. fresh parsley, chopped Salt & pepper, to taste   Rabbit Confit 2 Tbsp. salt 2 Tbsp. sugar 3 bay leaves, crushed 1 Tbsp. juniper berries, crushed 4 rabbit legs Animal fat
In a bowl, mix salt, sugar, bay leaves, and juniper berries to form a rub. Cure meat by rubbing the mixture liberally on rabbit legs, and then place in refrigerator, covered, for at least three hours. After legs have cured, preheat oven to 225°F. Place legs in a ceramic baking dish and cover completely with animal fat. (Note: Duck fat can be purchased at select meat markets.) Cook for at least three hours. The rabbit is done when the meat falls from the bone. Allow rabbit to cool in the fat. When finished, fat can be strained and frozen for later reuse. (Note: Rabbit can be purchased from local butchers or farms. Bloodworth sources his from New River Organic Growers. www.newrivergrowers.com)