Bought a whole Rabbit from the butchers. De-boned it with the help of youtube.
Bagged the legs and cooked at 75c for 12hrs.
Bagged the saddle and cooked at 64c for 60mins. The rabbit was good but maybe the temp was a little high? It seemed a little grainy, which I guess Rabbit is. Next time maybe 60c for 45mins.
The legs were lovely. The best rabbit I've ever had. I'm thinking that the saddle is the same as game breast and therefore should be no higher than 57c.
The rabbit legs would make an amazing pate or terrine. It's definitely going to be a Christmas dish!
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