Sous Vide Rabbit Loin Recipe
Adam Stokes shares a brilliant sous vide rabbit loin recipe, pairing the meat with a rabbit spring roll and couscous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Stockpot
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Baking sheet
- Pastry brush
- Whisk
- Tongs
- Measuring spoon
- Plate
Ingredients
- 4 loins of rabbit
- salt
- pepper
- 4 rabbit shoulders
- 4 tbsp of grain mustard
- 5g of tarragon
- 4 sheets of feuille de brick pastry
- 1 egg yolk, beaten
- 100ml of tomato essence
- 100g of couscous
- 12 red grapes
- 2 baby courgettes
- 12 sorrel leaves, wild
- oil
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