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!

rabbit leg confit sous vide

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 sous vide

Rabbit Leg Confit Sous-Vide

Confit is a traditional French cooking process, combining it with the sous-vide cooking technique slowly breaks down the connective tissues and fibres delivering extremely tender and moist meat.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Meat & Poultry
Cuisine French
Servings 4 people
Calories 165 kcal

EQUIPMENT (click pictures for details)



Prepare the rabbit legs

  • Season the rabbit legs with avocado oil, garlic, thyme, rosemary, salt and pepper.
    rabbit leg sous vide
  • Place the rabbit legs in a sous-vide pouch with the oil and seal.
    rabbit leg sous vide
  • 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.
    rabbit leg confit sous vide

Serve the dish

  • Reheat the rabbit with the jus and serve with the roasted potatoes.
    rabbit leg sous vide


  • 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.

Nutrition for 1 portion

Calories: 165kcalCarbohydrates: 0.3gProtein: 0.3gFat: 18gCholesterol: 1mgSodium: 1mgFiber: 0.1gSugar: 0.01gVitamin A: 19IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
Keyword confit, lean meat, rabbit, sousvide
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