Member-only story
Rabbit Schnitzel
Garlic Confit, Tapenade, and Ramp Pasta
I’m quite fond of rabbit, though I don’t cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.
Many countries have a preparation similar to schnitzel, whether it appears as Pané in French-speaking countries or Milanese and Katsu in other cultures. Feel free to substitute almost any other protein for the rabbit in this dish. Pork, chicken, and veal work extremely well in this dish.
Rabbit Schnitzel with Garlic Confit and Tapenade
a quick and flavorful way to cook rabbit, pork, or chicken
PREP: 10 minutes | COOK: 45 minutes | SERVES: 4
For the Rabbit Schnitzel:
- 3# pound rabbit deboned, see notes
- salt and pepper, to taste
- 1/4 cup finely chopped fresh herbs — thyme, savory, sage, chives…
