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Rabbit

lockgavin

braised rabbit pappardelle with sous vide confit leg. End the week strong.

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Comments

pd3ski_278514

Strong for sure! That looks fabulous!

Martin_411586

Recipe please, that looks fantastic

wolfiegirl

Yeah....recipe!

lockgavin

Sorry, I'm not much on measuring and recording as I rarely think about it when I do it

. Something I need to work on this year.

http://www.bbcgoodfood.com/recipes/2534648/braised-rabbit-pappardelle

That is the recipe I used for the braise. Confit rabbit was leggs cured with salt, peppercorns, chopped garlic and time in the fridge over night. Rinse and bag with duck fat. Cooked for 8 hours @ 165f. Seared to finish. I made the noodles with just a basic pasta dough recipe (didn't have enough eggs for a good Keller dough)

Martin_411586

Thank you

mattpope

Looks great!