“Rabbit sous vide” or variations of that are by far the most popular search term for people finding my blog through Google. Since I had only posted about rabbit sous-vide once and that was with a tomato sauce, I thought it would be nice to post about rabbit sous-vide without sauce as well. This is even easier to make, and still has all the advantages of sous-vide cooking: tender and moist rabbit instead of tough and dry.
The preparation is extremely simple. Season each rabbit leg with salt and freshly ground black pepper and insert it into a pouch. Rub with about half a tablespoon of chopped fresh rosemary on all sides while it is in the pouch (this is easier than to try to get the rabbit with the rosemary on it into the pouch). Seal and cook for 2 hours at 60C/140F.
When the rabbit is cooked sous-vide, take it out of the pouch, dust lightly with flour and sear quickly in hot olive oil. That’s all, and it’s wonderful!
Great with peperonata. For a wine pairing, I would suggest a very light dry Italian white such as Arneis. If you like retsina (the Greek wine with resin, I don’t like it) then that is a good match too because the resin pairs well with the rosemary. The only time I though retsina was barely drinkable was when I had it in Greece with rabbit stewed in rosemary.
The same preparation would of course also work with another herb or without herbs, but rosemary and rabbit go very well together.