RABBIT LEG RECIPES

Name: Braised Rabbit Legs
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 8 rabbit hind legs, about 2 1/2 to 3 pounds; Salt; pepper; 2 tablespoons vegetable oil; 4 large shallots, thinly sliced; 1/3 cup cornichons, halved; 1/4 cup cornichon brine; 3 tablespoons white wine vinegar; 3 cups chicken stock, or as needed; 4 tablespoons butter, cut into pieces; 1/3 cup chopped flat-leaf parsley

BRAISED RABBIT LEGS RECIPE - NYT COOKING

Braised Rabbit Legs Recipe - NYT Cooking image

Provided by Jeff Gordinier

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 rabbit hind legs, about 2 1/2 to 3 pounds
Salt
pepper
2 tablespoons vegetable oil
4 large shallots, thinly sliced
1/3 cup cornichons, halved
1/4 cup cornichon brine
3 tablespoons white wine vinegar
3 cups chicken stock, or as needed
4 tablespoons butter, cut into pieces
1/3 cup chopped flat-leaf parsley

Steps:

Heat oven to 350 degrees. Pat the rabbit legs dry, and season with salt and pepper. Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate.
Reduce the heat to medium-low, add the shallots to the pan, and sauté until tender but not browned, 2 to 3 minutes. Add the cornichons, brine and vinegar, raise heat and bring to a simmer. Return the rabbit legs to the pan with any accumulated juices. Add enough chicken stock to come to within about 1/2 inch of covering the legs. Bring to a boil, then remove from heat.
Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
Transfer legs to a plate and keep warm. Skim cornichons and shallots from the sauce and set aside. Return pan to medium-high heat, and boil until sauce is reduced by about half. Whisk in butter a piece at a time, and adjust salt and pepper to taste. Return rabbit, cornichons and shallots to the pan until just reheated. Stir in parsley. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.

SOUS VIDE RABBIT LEGS - ANOVA CULINARY

Sous Vide Rabbit Legs - Anova Culinary image

Rabbit is a delicate meat that (you guessed it) tastes a lot like chicken when cooked correctly. This simple recipe calls only for salt, pepper, olive oil and rosemary — the Anova Sous Vide Precision Cooker will take care of the rest. We recommend serving it with mashed potatoes or polenta and a roasted green vegetable, like broccoli.

Provided by Emily Farris and Jeff Akin

Total Time 04 hours 00 minutes

Prep Time 020 minutes

Yield Ingredients for 2

Number Of Ingredients 5

Ingredients

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