Many people love game meat, but only a few know how to preserve its juiciness during cooking. Rabbit legs are best cooked in sous vide so that the meat remains tender and fully cooked at the same time.
You probably know at least a few cooking recipes for rabbit legs. Some cooks advise to stew them in sour cream, others cannot imagine rabbit meat without wine. But they both agree on one thing: tender rabbit meat is very easy to dry out. To avoid this scenario, you need to cook your rabbit in a sous vide water bath. This slow cook method allows the meat to be cooked completely, but won't dry it out. In the end, you'll be able to enjoy juicy and tender legs. Those who prefer a golden crust can lightly fry the meat in a pan. It won't hurt the recipe for sure.
- Rabbit legs 2 legs
- Butter 20 gr
- Thyme 2 sprigs
- Bay leaf 2 leaves
- Peruvian pepper 1 tsp
- Salt
- Seed or olive oil for frying
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A sous vide thermostat must preheat a water bath to 64°C. This temperature will be enough to cook the main while keeping it juicy at the same time.
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Grind the thyme and bay leaf with a pestle in a mortar. Season this mixture with salt and pepper to your liking. Then rub the legs with it thoroughly.
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Put the meat in a vacuum bag along with the butter. Now the bag can be immersed in the water bath, where it will poach for 9 hours. If the rabbit wasn't domesticated, then it's a good idea to poach it longer, at least 14 hours.
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After poaching is done, take out the legs from the bag and pat them dry with paper towels. Right after that they can be served with your favorite side dish like mashed potatoes.
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As for those who love a golden crust: you'll need to fry the meat lightly on each side in a hot pan with a drop of the seed or olive oil. Fry each side for no longer than two minutes! When you're done with frying, lay out the legs to a plate and pat them dry with paper towels once again to remove an excess oil as it can potentially spoil the taste of the dish.
