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.
Phil Howard serves Rabbit with spring vegetables, peas shoots and tarragon while Matthew Tomkinson uses the picked meat for his Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée.
