Chef's Recipes

Confit rabbit and pickled vegetable sandwiches

Australian Gourmet Traveller recipe for confit rabbit and pickled vegetable sandwiches by Rodney Dunn.

By Rodney Dunn
  • Serves 12
  • Print
Confit rabbit and pickled vegetable sandwiches


  • 1 1.2kg rabbit, cut into 10 pieces (front and back legs jointed, saddle cut into 6 pieces)
  • 2 fresh bay leaves, torn
  • 2 garlic cloves, thinly sliced
  • 2 kg duck fat or pork fat (see note)
  • 12 small soft bread rolls
Pickled vegetables
  • 8 baby carrots, halved lengthways
  • 6 small radishes
  • 300 gm gem lettuce hearts (4-5 lettuces)
  • 250 gm baby cucumbers
  • 50 gm fine sea salt
  • 1 litre white wine vinegar (4 cups)
  • 220 gm caster sugar (1 cup)
  • 2 garlic cloves, thinly sliced
  • ¼ cup dill sprigs
  • 1 tsp caraway seeds
  • 4 cloves
Garlic and anchovy mayonnaise
  • 3 garlic cloves
  • 3 anchovy fillets
  • 30 ml lemon juice
  • 2 egg yolks
  • 200 ml extra-virgin olive oil


  • 1
    Place rabbit pieces in a non-metallic ovenproof dish that will hold them snugly. Scatter evenly with 2 tbsp sea salt, bay leaves and garlic, then cover and refrigerate overnight.
  • 2
    Next day, remove rabbit from dish, reserving garlic and bay leaves. Rinse rabbit under cold running water, pat dry with paper towels and return to rinsed-out dish with bay leaves and garlic. Preheat oven to 120C.
  • 3
    Melt fat in a saucepan, then pour it over rabbit. Cover dish with foil, then place in oven and cook for 3 hours. Remove and set aside to cool. The confit will keep, immersed in fat and refrigerated, for up to 2 weeks; to retrieve individual pieces, use a sterilised spoon (see note).
  • 4
    For pickled vegetables, place all vegetables in a non-metallic bowl, scatter salt over and mix to combine. Cover bowl and set aside at room temperature for 2 hours. Meanwhile, combine vinegar, sugar, garlic, dill and spices in a non-reactive saucepan. Stir over medium heat until sugar dissolves, then set aside to cool to room temperature. Rinse salt from vegetables and pat dry using a clean tea towel. Combine vegetables and pickling liquid and refrigerate for 3 hours (they will keep for several weeks in the fridge).
  • 5
    For garlic and anchovy mayonnaise, place garlic, anchovies, lemon juice and yolks in the bowl of a food processor and process until smooth, light and frothy. With the motor running, add oil in a thin steady stream until mayonnaise is thick and emulsified, then season with sea salt and freshly ground black pepper and refrigerate until required.
  • 6
    Halve bread rolls, spread some mayonnaise on each side, then fill with shredded rabbit and drained pickles and serve.


Note Duck fat is available in cans and jars from select delicatessens. To render pork fat, ask your butcher for pork back fat. Cut it into 1cm pieces and place in a saucepan with about 3cm water. Simmer over medium-high heat until all the fat has rendered - this will take 1-2 hours - and only crisp, golden cubes remain. These scratchings can also be eaten as a salty snack, but are not for the faint-hearted! Strain the liquid, which should be clear, through a fine sieve into a clean container. Store lard in an airtight plastic container in the refrigerator - it will keep for several months. To sterilise a spoon, simply pour boiling water over it. Using a sterilised spoon avoids introducing anything undesirable into the confit. This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.
Drink Suggestion: Fragrant hoppy ale. Drink suggestion by Max Allen