April 8, 2009 by seanbrock


deboned, glued together and crusted with chicken skin.  We cook this until the internal temp in 60c..then press

a la minute it is recirculated and the skin is browned

served with



english pea pesto


One thought on “Rabbit

  1. Barzelay says:

    This sounds really delicious and classic. Which parts of the rabbit are you using? I would think that loins would cook at lower temp than hind- and fore-quarters. And I would think that you might want to cook the non-loin pieces for longer to break them down.

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