Whole rabbit sous vide

Ty_Cato_274086

Any suggestions on cooking a whole rabbit sous vide? It will be finished in a burgoo, so it just needs to be tenderized. Thanks!

Diablote_389234

I've found that rabbit fillets tend to behave like chicken breast (i.e., not a lot of fat or collagen), so I wouldn't take it very high. If it's tough, try 12 hours at 130˚F to dissolve the collagen, followed by a surface sear. I wouldn't let it steep in the burgoo while it's simmering for very long, either…maybe add it at the very end like pan-seared crocodile in a Thai coconut curry?