Sous Vide Saddle of Rabbit Recipe - Great British Chefs

Ingredients

• 4 loins of rabbit
• 450g of large spinach leaves, center stalk carefully removed
• 6 slices of Iberico ham, large
• freshly ground black pepper
• flaky sea salt
• 1kg chicken wings
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery, chopped
• 2l chicken stock
• 250g of dill
• 275ml of rapeseed oil
• 450g of carrots, sliced
• 570ml of carrot juice
• 1 handful of chamomile flowers, dried
• 570ml of chicken consommé
• salt
• white pepper
• 4 baby carrots
• butter
• 120g of brie, preferably Baron Bigod