Rabbit Confit x Grapefruit Moscow Mule

The brilliant, Chef Field recently posted about a dish that involved our vodka and we just had to share it with you! Crisp confit rabbit bites with a lemon and tarragon dip, complimented with a grapefruit Moscow Mule made using RK Vodka. It sounds delicious and here is the recipe so you can make it for yourself:
1 whole rabbit (boneless)
2 garlic clove(crushed)
2 sprigs of thyme
1 lemon (juiced)
Olive oil (a drizzle)
Flour -50g
2 eggs
Splash of milk
Panko crumbs - 100g
Rosemary 1 sprig (picked)
1. Cut the rabbit into small pieces, put the crushed garlic cloves, thyme, lemon juice, olive oil, salt and pepper in bowl and mix with the meat. Marinade for 24 hours.

2. Place the rabbit into a sous vide bag, with the mixed marinade, and vacuum pack. Pop in to preheated water bath at 62 degrees for 1 hour. Then put into iced water, then refrigerate when cool.
3. Once it has cooled, you need to pane the rabbit. First finely chop the picked rosemary and mix in a bowl with the panko breadcrumbs along with a pinch of salt and pepper. Then you need to get a small bowl with 50g of lightly seasoned flour. Along with another bowl of 2 eggs beaten and a splash of milk. First you want to coat the cooked rabbit in the flour and knock off any excess. Then into the egg mix, let the excess egg drain and then into the rosemary panko.

4. After they are all crumbed you want to fry them in a preheated deep fat fryer at 170 degrees for 6 minutes or until golden.
Grapefruit Moscow mule
Half a grapefruit (juiced) leave a segment for decoration
1 sprig of rosemary
Double measure of RK Vodka
200ml ginger beer
Crushed ice

In a cocktail shaker, combine the grapefruit juice and RK vodka.

Pour over crush ice, fill up with the ginger beer and give a little stir.

Duck Confit x Moscow Mule