“Rabbit is the ‘chicken of the field’ and one of my favorite white meats to prepare. They are one of the healthiest game meats around.” – Chef Nick Melvin of Venkman’s in Atlanta
In a large pot, heat ¼ cup vegetable oil. Once hot, add bacon lardons and cook over medium high heat until rendered and almost crispy.
Add onion, garlic, peppers, crushed tomatoes, ginger, and spices. Cook until caramelized
Add chicken stock and cider vinegar and simmer for approximately 30 minutes.
Serve over crispy confit rabbit and rice grits, garnishing with toasted almonds and fresh dill and mint.