Today I made rabbit confit for dinner and it twas too salty.
I cured the rabbit the previous day and gave it a thorough washing before giving it an Duck fat bath and lightly salted the accompanying vegetables.
It smelled great.
It looking amazing.
Much too salty. I’ve made rabbit confit previously and it’s one of my favorite meals but tonight was a utter disappointment.
Any recommendations on how to prevent this happening in the future?
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