Hey Folks - Thinking about making Rabbit Legs Confit sous vide. Based on what I am reading about cooking chicken legs confit I am thinking of dry curing for 24 hrs and then sealing with pork fat and popping in sous vide at 165 degrees for about 6hrs. Has anyone out there tried this with rabbit? Also I would like to be able to store this in the fridge as you would duck confit for a few weeks, do you think there would be any reason I could not do this if using SV as opposed to traditional slow cooking in oil/fat? I'm thinking this should work provided I have enough fat to sufficiently cover the rabbit in the storage container. Would love your thoughts.
