Rabbit can be a challenging meat to cook using traditional methods. A small error in timing or temperature can result in the rabbit becoming dry, tough and unappetizing. You can avoid this problem by cooking rabbit legs sous vide in oil. In this method, the fibres in the meat are slowly broken down by cooking at a low and consistent temperature over a long period, producing a tender and juicy result.
- 4 rabbit legs (approx. 400g)
- 2 sprigs thyme, finely chopped
- 1 sprig rosemary, finely chopped
- 1 clove garlic, finely chopped
- 15g of rock salt
- Combine the rock salt with the chopped herbs and garlic and massage into the rabbit legs. Place in the fridge and leave for 6 hours.
- Remove the legs from the fridge and wipe off the salt and herb rub.
- Preheat the water bath to a temperature of 75⁰C.
- Seal the legs inside a vacuum bag with a small amount of oil.
- Place the bag in the water bath and leave to cook for 8 hours.
- Remove the legs from the bag. They are now ready to serve.
Try adding a few spoonfuls of Riesling to the vacuum bag. This will add depth and a little acidity to the flavour of the rabbit.
For a crispy finish, sear the legs in a hot frying pan after they have been removed from the vacuum bag.
You could use this cooking method to make Phil Howard’s delicious Rabbit with spring vegetables, pea shoots and tarragon.
Alternatively, pick the rabbit meat from the bone to make rustic rabbit rillettes. The picked meat can also be used in more elegant dishes, such as Matthew Tomkinson’s Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée.
Recipe courtesy of www.greatbritishchefs.com