Rabbit Leg Confit Sous Vide – Guaranteed Lean Meat Tender and Tasty
Some people can find cooking rabbit challenging and end up with dry and tasteless meat. Cooking rabbit leg confit style sous vide will not only avoid this but will also make light work of your cooking since you will have little to do!
After cooking, the meat will keep for up to one week in the fridge. We choose to serve the rabbit legs with air fried roasted baby potatoes, the perfect accompaniment.
What does confit mean?
Confit is a traditional French cooking process originally used for preservation and cooked slowly at a low temperature in any liquid. In modern cuisine, confit often refers to slow cooking in fat, and nowadays not typically used to preserve food.
The sousvide cooking technique slowly breaks down the connective tissues and fibres delivering extremely tender and moist meat.
Why is sous vide cooking good for rabbit leg?
Because rabbit meat is very lean it can be dry and tough when cooked too long or when choosing the wrong cooking process. Sous vide cooking in oil is a great way to avoid dry meat as the lower temperature slowly breaks down the fibres in the meat keeping it tender and moist. It is the best choice besides preparing rabbit as a stew.
How to cook sous vide without the equipment?
Without a sous vide cooker it is not possible to simply select a precise temperature but there is a solution! You can cook the food in an ordinary water bath and just need an accurate thermometer, a Ziplock bag and some binders. Unlike the sous-vide machine that works without supervision you will need to check if the temperature says stable during the required sous vide cooking time.
Rabbit Leg Confit Sous-Vide
EQUIPMENT (click pictures for details)
Ingredients
- 4 pcs rabbit legs
- 1-2 pcs thyme sprigs chopped
- 1 pc rosemary sprigs chopped
- 2 pcs garlic cloves chopped
- 80 ml olive oil or avocado oil grape seed oil
Instructions
Prepare the rabbit legs
- Season the rabbit legs with avocado oil, garlic, thyme, rosemary, salt and pepper.
- Place the rabbit legs in a sous-vide pouch with the oil and seal.
- Immerge the sous-vide bag for 8 hours in a preheated water bath at 75°C.When cooked remove the bag from the water bath and serve immediately or cool until needed.
Serve the dish
- Reheat the rabbit with the jus and serve with the roasted potatoes.
Notes
- Cook the rabbit leg confit sous-vide at 75°C for 7-8 hours, but a rabbit saddle cooks at 64°C for 4 hours.
- Add 2 tbsp of Riesling or Chardonnay wine to the rabbit seasoning for extra flavour.
