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- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Rabbit?
tfk_fanboy
Posts: 2,821 ✭✭✭✭✭ Graduate
Comments
I used garlic powder, onion powder, kosher salt, coarse black pepper and fresh thyme. Sous vide at 140 for 3 hours. Then finished with a quick pan sear
Sous Vide is life changing
Wild or farmed?
Wild
@SoFL_Dawg Life changing, indeed! My wife's chef told her to get me one for my birthday last year. At first I was like, "Ok, cool. A Cooking utensil." (Side note: Why doesn't anyone suggest a new fly rod, or a case of the New Penny plastic paddle tail minnows. I use for specks and reds?) Now I am a sous vide maniac, and it would definitely be the way to go with wild rabbits. I usually soak rabbit in buttermilk overnight, which has a nice tenderizing effect.
I deboned some quail the other night and cooked the breasts and tiny tenderloins for 4 hours then seared. BEST quail I've ever had. Cooked two turkey tenderloins last week. Same results. The chicken breasts I've done were the juiciest ever. All of the above were cooked to 147 degrees for @ 3 hours.
One of my favorites was a cheap top eye round roast I did as an experiment. Cooked it for 30 hours and wish I had added more salt, because the salty fat flavoring was the only noticeable difference between that and Prime Rib. Cut it with a regular table knife.
You can blow your friends and family away on Prime Rib and whole beef tenderloin. The way a tenderloin narrows at the ends makes it impossible to cook to consistent temperature for the length of the meat, but with a sous vide it is done to perfection, tip to tip.
Perfectly poached eggs in 13 minutes that never break on you getting them out of the shell if you're just a little bit careful.
My sous vide setup when cooking for 2
I use Anova as well. Steak is unbelievable with sous vide. Changed my life.
Aahhh, so this is what my wife was talking about when she said "you gotta get me a Sue Veed for my birthday!". I didn't know what a Sue Veed was. Lol.
Well it's her B-day next month so I know for sure what to get her now. Stores? Prices?
Get the anova its like 100 dollars
Its really simple tech so any model will get the job done but I bought a cheapo one from china and it broke pretty quick
hey @BrettGarr why is this off topic? It is about food and it is in the food sub-forum?
I agree with @benjaminwgregg about the anova. bluetooth or wifi, though I have the bluetooth
and they go on sale regularly. add in a food saver and you're good to go
I have two. The anova bluetooth is what my wife gave me. I added a second from Kroger. Chefman? Makes more noise and has an annoying timer you have to set. More importantly, it takes significantly more time to heat the water. I strongly suggest the Anova.
Duck in the Sous vide is a game changer. Duck confit is my wife’s favorite.
Ive also become a fan of the instapot pressure cooker. Ive long been a heavy user of a slow cooker but the pressure cooker lets me use more of the animals upon whom I prey. Most people throw away or grind the shanks but Ive now found them to be some of the best meat on a pig or deer. Wild turkey legs are another example of basically inedible meat you can convert to tender shredded roast under pressure. Hardly anyone keeps those but its a lot of meat that pairs well with a mushroom risotto.