Rabbit 'Porchetta' With Spring Vegetables
De-boning a whole rabbit it not easy, and I did not do a very good job of it. Watched a YouTube video of a guy who did the whole thing in about 4-5 minutes.... which is about how long it took me to do a single leg. Yoi. If someone were to ask me if I knew how to de-bone a rabbit, I would say yes, and then punch that person in the forehead.
I'm sorry to say, this ended up being actively gross. I did not research sous vide rabbit cookery prior to this, and that was an important mistake; I presumed the animal would cook similar to chicken, in that the white and dark meat could be cooked to the same temperature. In fact, they cook at very different temperatures, so cooking a whole animal at low temp can be tricksy; I subsequently found a 2-year old thread here at CS discussing this very topic, which would have been useful had I done it prior to cooking. The white meat got all mealy and was immensely unappetizing.
So I took this wonderful animal that someone took great time to care for and raise properly, and butcher humanely, only to completely screw it up once I got involved in the process. That makes me kind of an a-hole.
