My first go at Rabbit Compote with Prunes was delicious, but picking out all the little bones was no fun. And, I was not 100% successful. Paula's recipe calls for cutting up the rabbit into 7 or 8 pieces, which breaks the spine where all the little bones are. For my second go at the recipe, I decided to cook the whole rabbit sous-vide to so that the little bones would be attached to the skeleton and not floating around in the meat. I have a chamber vacuum (VacMaster VP112) but it was too shallow to hold the rabbit and liquid without making a mess, so I put the bag with rabbit and liquid in the freezer for a while, to stiffen it up. It worked well.
I browned the meat, and vegetables, brought the mixture to a boil and then let it cool, bagged it and put it in the freezer for 6 hours or so.
Then sealed the bag, cooked the rabbit at 167º for 8 hours, iced down and refrigerated overnight. The next day I followed the recipe from step
8 to the end. It was really easy to pull the meat off the bones as the skeleton remained whole.
What a super dish.. I love Paula Wolfert!!!