Rabbit legs with mustard sauce

This is a sous-vide twist on the classic French recipe lapin à la moutarde.

Author

David Swenson

Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!

Prep Time: 00:00

Recipe Time: 03:30

Temperature : 146F / 63.3C

Ingredients

• 2 rabbit legs
• 1/2 c. white wine
• 2 tbs. Dijon mustard
• 1 tsp. whole grain mustard
• 2 cloves garlic
• Salt and pepper
• Olive oil
• Heavy cream
• 1/2 lemon (juiced)

Directions

1. Set your Anova Sous Vide Precision Cooker to 146ºF / 63.3ºC
2. Using a spoon, mix the Dijon mustard with the wine. Add the lemon.
3. Mix the garlic and whole grain mustard together.
4. Rub the rabbit with olive oil. Add salt and pepper. Rub in garlic and whole grain mustard.
5. Place in bag, vacuum seal, and cook for 3.5 hours.

Finishing Steps

1. Pour the cooking liquid into a pan and reduce. Add a tablespoon or so of cream. When the sauce is at the desired thickness, spoon over the rabbit.