![The Everyday Sous Vide Cookbook: 150 Easy To Make At Home Recipes (Sous Vide Recipes): Stewart, Jamie: 9781731560278: Amazon.com: Books The Everyday Sous Vide Cookbook: 150 Easy To Make At Home Recipes (Sous Vide Recipes): Stewart, Jamie: 9781731560278: Amazon.com: Books](https://images-na.ssl-images-amazon.com/images/I/519ErF83QLL._SX218_BO1,204,203,200_QL40_ML2_.jpg)
The Everyday Sous Vide Cookbook: 150 Easy To Make At Home Recipes (Sous Vide Recipes): Stewart, Jamie: 9781731560278: Amazon.com: Books
![Looking for suggestions for sous vide wild hare.It is 1.7kg, my plan is debone it and roll it but have no idea what temp I should cook it at. Anyone can help? : Looking for suggestions for sous vide wild hare.It is 1.7kg, my plan is debone it and roll it but have no idea what temp I should cook it at. Anyone can help? :](https://preview.redd.it/evauhb84puq61.jpg?width=640&crop=smart&auto=webp&s=2c73179fd2fada223bc95ca29302d340b1efc1be)
Looking for suggestions for sous vide wild hare.It is 1.7kg, my plan is debone it and roll it but have no idea what temp I should cook it at. Anyone can help? :
![Rabbit Sous-Vide Time and Temperature – Stefan's Gourmet Blog in 2021 | Sous vide, Miscellaneous, Temperatures Rabbit Sous-Vide Time and Temperature – Stefan's Gourmet Blog in 2021 | Sous vide, Miscellaneous, Temperatures](https://i.pinimg.com/originals/d2/ed/ef/d2edefc26cb123e299fdc686f068d5ad.jpg)
Rabbit Sous-Vide Time and Temperature – Stefan's Gourmet Blog in 2021 | Sous vide, Miscellaneous, Temperatures
![PDF) Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle PDF) Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle](https://i1.rgstatic.net/publication/315368390_Effect_of_sous-vide_technique_on_fatty_acid_and_mineral_compositions_of_beef_and_liver_from_Bonsmara_and_non-descript_cattle/links/5a17108baca272df0808a6da/largepreview.png)
PDF) Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle
![A hare skull. I shot this only two days ago but used sous vide method to soften flesh. Picked it off and blasted and other soft bits out with the hose. Bleached A hare skull. I shot this only two days ago but used sous vide method to soften flesh. Picked it off and blasted and other soft bits out with the hose. Bleached](https://preview.redd.it/1vrq0ubr0oz41.jpg?width=640&crop=smart&auto=webp&s=52511deee2ab0121f53eda574f64bf8c18f79e1f)