Underrated but delicious provided you cook it well. Rabbit is made for sous vide. Take this basic recipe to the next level.
- 2 x 200 Gram rabbit legs
- Salt and pepper to taste
- 1 - 2 Tbspn olive oil
- 2 twigs of rosmary
1Rub the rabbit legs with the salt and pepper. Put in a vacuum bag and add the oil and rosemary. Sousvide for 3.5 to 4 hours at 60 degrees Celcius
2After taking out of the sousvide machine. Dry of gently. Put in a pan and take a MAPP gas burner to give a a nice bit of color.
Yummie and healthy. Serve with Cauliflower rice and a sauce of your choosing. I took the sauce form the healthy version of the Hachee. Experiment and enjoy this succilent rabbit. If you have wild rabbit cook it in the sous vide for around 5 - 6 hours. Sprinkle some truffle oil or when available shave some fresh truffle on it!