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Rabbit Confit

Brendan_Lee_56950

I am making cassoulet next weekend and want to do rabbit confit. I'm about to go and butcher the bunny right now but wanted to solicit some ideas on the best method/time/temp for sous vide confit with rabbit.

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Mason_Perry_34060

Yes rabbit is my favorite to butcher, 20 minutes from front yard to plate, chicken fried!

Brendan_Lee_56950

Awesome. It's in the bath now, I'll update with the results! Butchering a rabbit was surprisingly easy. I wish all muscle groups were so well defined in all proteins.

Chris_Young_80640

Correct.

Brendan_Lee_56950

Thanks. As for the fat in the bag, i saw that you had mentioned that it only need be enough to keep constant contact basically?

Chris_Young_80640

@Brendan-Lee - I would suggest using legs and try 70C / 158F for 7 hours.

seijoed

The plating is a bit messy - but it was darn tasty.

https://plus.google.com/u/0/112827635720941213700/posts/iw2HXQABGEC

I butchered it and cooked it at 58 or 59C.