what is the perfect temperature for sous vide-ing rabbit legs? also how long do they need to cook to make them tender?

You've probably seen this resource already, but you might be able to extrapolate the information you need from the poultry cooking times in Douglas Baldwin's "A Practical Guide to Sous-Vide": http://www.douglasbaldwin.com/sous-vide.html#Turkey_Duck_or_Goose_Leg_Confit