Sous Vide Rabbit


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!


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