Sous Vide Rabbit Leg | Recipe by sousvidetools.com | sousvidetools.com
This sous vide recipe is all about spring, a light and fragrant way to gently cook a rabbit leg. Beautifully tender and flavoursome
Ingredients
- 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
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