Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash
Roast rabbit loin wrapped in bacon and served with a little rack of rabbit is a classic preparation, but our version shows sous vide’s power. The boneless loin is wrapped in bacon and plastic wrap...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Pot
- Plastic wrap
- Chef's knife
Ingredients
- 15 grams Vegetable Stock or water
- 20 Roasted Cherry Tomatoes
- 60 grams diced (¼-inch) peeled yellow bell pepper
- 60 grams diced (¼-inch) peeled red bell pepper
- 380 grams corn juice (from about 8 ears of corn)
- Quick Rabbit Sauce, warmed
- 60 grams small lima beans or peeled fava beans, germs removed
- 60 grams Hobbs’ Applewood Smoked Bacon, cut into ¼-inch dice
- 60 grams corn kernels, cold
- granulated sugar
- kosher salt
- 15 grams unsalted butter
- 1 whole rabbit saddle, racks attached
- freshly ground black pepper
- 12 thin slices Hobbs’ Applewood Smoked Bacon (Sources)
- Canola oil
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