Sous Vide Rabbit Loin
Servings
1 (or 10) entrees
Prep Time
20 minutes
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Ingredients
- 1 (or 5) ct. Rabbit Saddle (deboned & split in half), liver & trimmed meat chopped fine (use half per loin)
- ½ (or 5) tsp. Garlic, chopped
- ¼ (or 2½) tsp. Oregano
- 2 (or 20) strips Bacon, raw garnish Fresh Herbs, for searing & garnish to taste Salt and Pepper
- 3 (or 30) oz. (Recipe) Rabbit Jus
- 4 (or 40) oz. (Recipe) Vegetables and Potatoes
Recipe Preparation
- Divide the saddle into 2 loins.
- Season with oregano, garlic, salt and pepper.
- Chop the liver and trim the meat. Fill the loin, using half of the liver per loin, and fold.
- Wrap the loin with bacon and place in sous vide bag.
- Cook in circulator for 3 hours at 135°F/57.2°C
- Remove from the circulator, dry off and heat a pan over medium heat.
- Sear on each side in butter and fresh rosemary.
- Slice in 3-4 pieces and serve with roasted potatoes, vegetables and rabbit jus.
English 
French 
