Rabbit is notoriously difficult to cook, especially the legs, which in the wrong hands can be dry and tough. Cooking them sous vide in oil is a great way to overcome this as the lower temperature slowly breaks down the fibres in the meat making the legs much more tender and moist than in traditional methods.
For a deeper flavour, add a few spoonfuls of Riesling to the bag when cooking the rabbit; it will give a nice acidity to the finished dish.
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