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Sous Vide Rabbit Leg | Recipe by sousvidetools.com

Sous Vide Rabbit Leg with Muscat Wine, Grilled Young Vegetables and Soft Herbs

Sous Vide Rabbit Leg with Muscat Wine, Grilled Young Vegetables and Soft Herbs Game
  • COOK TIME: 8 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x 350g Rabbit Legs
  • 300mls Good Rabbit Stock
  • 2 Cloves Garlic
  • 150mls Muscat Wine
  • 30mls Honey
  • Zest 1 Orange
  • Zest 1 Lemon
  • 1 Star Anise
  • ½ tsp Roasted Fennel
  • 1 Pinch Saffron
  • 2 Crushed Cardamom Pods
  • Ultratex
  • Tarragon
  • Chervil
  • Flat Leaf Parsley
  • 1 Bunch Baby Carrots, blanched
  • 1 Bunch Baby Leeks, blanched
  • 1 Bunch Baby Fennel, blanched
  • 12 Leaves Cavalo Nero Cabbage, blanched
  • 1 Bunch Asparagus, blanched
  • 20 Small Button Onions, cooked
  • Pinch Smoked Paprika
  • Sea Salt
  • White Pepper
  • Olive Oil





This recipe is all about spring, a light and fragrant way to gently cook a rabbit leg. Beautifully tender and flavoursome.


  1. In a pan with a little hot oil, sear the rabbit legs on either side until golden brown then set aside to cool
  2. In a sauté pan reduce down the Muscat wine by half along with the saffron, star anise, cardamom, roasted fennel, orange, lemon and honey
  3. Add the rabbit stock and again reduce by half then set aside to cool
  4. Place the rabbit legs into a vacuum pouch with the stock and spices then vac-seal
  5. In a preheated water bath at 70 degrees cook for 8 hours
  6. Place the vegetables in a bowl and drizzle with olive oil and season with smoked paprika, salt and pepper
  7. In a very hot griddle pan add the vegetables and char on both sides
  8. To serve, take the rabbit from the pouch and pass the sauce through a fine sieve.
  9. Thicken with a little Ultratex if required
  10. Place the vegetables in a bowl and top with a rabbit leg. Pour over the broth and top with picked soft herbs

Chef’s Tip –

Why not spice up the rabbit leg by making a tandoori marinade and cooking in the pouch with the rabbit.

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