Sous Vide Rabbit

Drizzle the rabbit meat (500 g) with lemon juice from the lemon (30 g) and leave it for 2-3 hours. Then pat the meat dry and season it with table salt (4 g), lightly crushed black peppercorns (2 g), and coriander seeds (2 g).

Place the rabbit in a bag, add butter (20 g), rosemary (3 g), basil (3 g), and bay leaf (1 g). Vacuum-seal it tightly and cook sous vide at 60 °C for 8-9 hours.

The finished rabbit should pull apart easily into fibers without drying out. Serve it right away or brown it briefly before serving if you want a deeper surface flavor.