Sous Vide Rabbit Legs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
2 rabbit legs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 sprig rosemary
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Season the rabbit with salt and pepper. Place in a large zipper lock or vacuum seal bag and add the olive oil and rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 4 hours.
About 5 minutes before the rabbit is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
When the timer goes off, remove the bag from the water bath. Remove the rabbit from the bag, pat dry, and place on the prepared baking sheet. Broil broil until golden brown, about 5 minutes. Serve.