Stéphane from My French Heaven always has wonderful photos on his blog and recipes that are as simple as they are tasty. His recent post about his version of the French classic rabbit in mustard sauce was all the inspiration I needed to make my own sous-vide version.
Rabbit is very healthy meat: high in proteins and low in fat. The problem with rabbit however is that it is often either dry (because it was cooked too long and doesn’t have enough fat to compensate) or tough (because it was cooked too short). Stéphane solves this by using only the front legs of the rabbit, which are not as tough, but around here front legs are not available separately.
If you’ve been following this blog for a while, you can guess what comes next: sous-vide cooking of course! With sous-vide, the rabbit can be tender and juicy at the same time. And so I cooked rabbit sous-vide and then used Stéphane’s recipe for the mustard sauce. It was no surprise that it came out great!
There is one caveat when cooking rabbit sous-vide: the loins need a lower cooking temperature than the legs. So if you cooked everything at 60C/140F like I did, the loins will end up too tender. The solution is easy: just use the legs.
4 rabbit hind legs
120 ml (1/2 cup) dry white wine
120 ml (1/2 cup) crème fraîche
2 Tbsp butter, preferably clarified
1 heaped tablespoon dijon mustard
1 small onion, minced
salt and freshly ground black pepper
Melt the butter and brown the rabbit over high heat. It is best to use clarified butter for this, as regular butter may burn.
This calls for a white wine, and as this is a French dish from Burgundy it makes sense to serve it with a white Burgundy. A buttery white such as Meursault or Chassagne-Montrachet is best, because of the cream in the sauce. Another dry buttery chardonnay should work as well, but it shouldn’t be an over the top extravaganza of tropical fruit.