Rabbit legs with mustard sauce
Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!
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Ingredients for 0
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 146ºF / 63.3ºC
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Step 2
Using a spoon, mix the Dijon mustard with the wine. Add the lemon.
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Step 3
Mix the garlic and whole grain mustard together.
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Step 4
Rub the rabbit with olive oil. Add salt and pepper. Rub in garlic and whole grain mustard.
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Step 5
Place in bag, vacuum seal, and cook for 3.5 hours.
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Finishing Steps
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Step 0
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.