18
Jul
Seal the rabbit loin rolls inside a vacuum bag using a chamber sealer. Ive sous vide a thousand joints at 63 its not for everyone.
Ingredients 2 x Rabbit Saddle boned out completely flanks in tact 4 Rabbit legs boned and finely minced 1 whole egg ½ tsp finely minced fresh truffle 30g sliced Shitake 2 Banana Shallots peeled and finely diced 2 Stick Celery peeled and finely diced 2 Carrots peeled and finely diced 20g.
Sous vide whole rabbit. One side seasoned with sea salt garlic powder and black pepper. The other side seasoned with rosemary and an Italian blend oregano thyme basil. The first step once the whole rabbit carcass is cleaned is to season both the outside and inside of the rabbit.
A little olive oil can be used to help seasonings stick. Ingredients for 2 2 rabbit legs 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper. Rabbit Sous-Vide Time and Temperature Rabbit meat is very lean and easily becomes dry andor tough.
With sous-vide this can be fixed. The meat will be tender and succulent. So far Ive been cooking rabbit sous-vide for 3 to 4 hours at 60ºC140ºF.
For todays cook I am making an amazing rabbit cooked sous vide that will leave you wanting to give this amazing dish a try. As a side dish I also make an aw. For the brine.
2 12 cups water 2 tablespoons kosher salt fine grind 1 12 to 2 teaspoons hot pepper sauce 2 12 tablespoons brown sugar 1 2 12 pounds whole rabbit portioned into 6-8 pieces. 4 whole bay leaves. Fill and preheat the SousVide Supreme water oven to 150F655 C.
In a bowl mix all ingredients for the marinade well and put the loins in the mixture making sure to coat them well all over. Put each loin into a small quart09 liter cooking pouch and vacuum seal. Submerge the sealed pouched in the water oven to cook for 4 hours.
Rabbit is notoriously difficult to cook especially the legs which in the wrong hands can be dry and tough. Cooking them sous vide in oil is a great way to overcome this as the lower temperature slowly breaks down the fibres in the meat making the legs much more tender and moist than in traditional methods. Season the rabbit with salt and freshly ground black pepper.
Vacuum seal and cook sous-vide for 2 hours at 60C140F. Remove the rabbit from the sous-vide cooker. Discard any juices and pat the rabbit dry with paper towels.
Yes I read a lot about mushy rabbit. Ive cooked rabbit a few times but never sous vide. To me it looks like the recipe you posted is really 3 different methods of cooking rabbit - sous vide loins seared chops and confit legs.
If I were you and feeling a little overwhelmed by the recipe Id. Mtasker rabbit is much like chicken in that it is lean and delicate so I SV it very similarly. What I do SV at 145 for 15 to 2 hrs.
Then pull from the bags pat completely dry and sear at 500 for 2 mins each side depending on thickness. Ive sous vide a thousand joints at 63 its not for everyone. And obviously not for op.
Op bring the sv up to 68c then roast for ten minutes. Itll cook through fully and roast nicely. Rabbit is very slim after 4 hours it definitely reached an even all round temp of 145 like you set.
Sous Vide Rabbit Confit Rabbit with a Rabbit Sauce Corn Potato and Celeriac. Seal the rabbit loin rolls inside a vacuum bag using a chamber sealer. Place the bag in the water bath and leave to cook for 35 minutes.
Take the rabbit out of the bag. Unwrap the cling film and wipe the meat on kitchen paper to dry. Ingredients 2 x Rabbit Saddle boned out completely flanks in tact 4 Rabbit legs boned and finely minced 1 whole egg ½ tsp finely minced fresh truffle 30g sliced Shitake 2 Banana Shallots peeled and finely diced 2 Stick Celery peeled and finely diced 2 Carrots peeled and finely diced 20g.
First season the rabbit. Put it in one bag and add the chile vinegar wine paprika garlic rosemary bay leaf and thyme. Pack at 100 vacuum and cook for 1 h at 80ºC 176ºF in the SmartVide.
Then chop the leeks keeping only the white tenderest part. In a water bath cook the rabbit shoulder sealed vacuum packing bag for 8 hours at 70C with the grain mustard and tarragon 4 rabbit shoulders 4 tbsp of grain mustard 5g of tarragon. Cooking rabbit is similar to chicken fry on a moderate heat for 20 minutes or so until the internal temperature reaches 71C.
Ideally only quick-cook the lean tender cuts of rabbit such as the saddle or the loin - the other cuts are much more suited to pot roasting or braising. Place the loin into the leg perpendicular to the length of the rabbit. Roll the entire abbit starting at the hind leg over the loin and into the belly.
Once the porchetta is.