Rabbit recipes
Rabbit Legs Sous-Vide with Fresh Fig Sauce
Rabbit Loin Saltimbocca (Saltimbocca di Coniglio)
Wild boar recipes
Pappardelle alragùdi cinghiale（新鲜意大利面配野猪ragù）
Rabbit Legs Sous-Vide with Fresh Fig Sauce
Rabbit Loin Saltimbocca (Saltimbocca di Coniglio)
Pappardelle alragùdi cinghiale（新鲜意大利面配野猪ragù）
Hello Stefan,
我刚收到一个整个野猪的腿，我皮肤皮肤并修剪它，所以它现在是一个整个火腿，骨头。它在冰箱里有几周的安全性。它重约4千克。
I have a 12 litre pressure cooker where it would fit, but would like your opinion on how to proceed. I think pressure cooker would be the best solution?
Brine? Cook for how long? In a marinade?
Any suggestions would be appreciated.
Best regards,
莱
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哇，这是一大堆肉。
For any cooking method you will have to take into account the thickness. It will take a long time for the heat to reach all the way to the inside. If you were to cook it sous-vide, it will take about 6 hours if it’s 10 cm thick, or 24 hours if it’s 20 cm thick.
如果你喜欢做“拉野猪”，压力烹饪是个好主意。
If you can find a way to vacuum seal that sucker, I would probably go for sous-vide. 24 hours at 57C?
The oven is also an option — definitely need a thermometer with a probe that reaches to the core for that.
You could brine it — take into account that it will take days and that you will have to ‘help’ the penetration of the brine by injecting it deeply into the meat.
如果不是几个月，干燥治愈需要数周。
当你在腌料中烹饪时，再次考虑到腌料至少需要几天，除非你使用注射器。
我个人不认为盐渍或腌料真的是必要的，因为肉类自身味道很好，你可以在雕刻后季节。
让我知道你最终做了什么，或者你有跟进问题。
Good luck!
Stefan
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非常感谢您的建议。当我做出最终选择时，我会告诉你它是如何工作的，但垫子SV是最好的方法。
Regards,
莱
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