1 onion, peeled and chopped.
4 cloves garlic, peeled and chopped.
2 tablespoons olive oil.
2 potatoes, peeled and chopped.
2 leeks, trimmed, washed and chopped.
4 carrots, peeled and chopped.
Half a swede, peeled and chopped.
1 large glass dry wine.
2 chicken stock pots.
1 cup game stock (optional).
1 tablespoon thyme leaves.
1 tablespoon rosemary leaves.
Salt and pepper.
1 chicken or rabbit, jointed into portions.
Saute the onion and garlic in the oil before adding all the vegetables and cook until softened.
Add the wine, stocks and herbs and cook for a further few minutes.
Allow to cool a little .
Place portions of meat in plastic bags and divide the vegetables and stock between them.
Exclude as much air as possible from each bag and tie closed.
Vacuum pack each bag and cook in the sous-vide waterbather at 70C for 3 hours once temperature has been reached.
Remove from the water bath and serve with mashed potatoes and green vegetables.
Alternatively, cool quickly before refrigerating/freezing. And Re-heat gently in the microwave or sous-vide when required.