Sous Vide Rabbit Saddle | Recipe by sousvidetools.com
Get the most from your game with this delicious sous vide recipe. The perfect way of using the whole rabbit in one dish and can be served cold or hot.
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.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
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 Sticks Celery, peeled and finely diced
- 2 Carrots, peeled and finely diced
- 20g Iranian pistachio
- 1 Tsp chopped tarragon
- Sea Salt
- White Pepper
- 2 Bunches Baby Carrots
- 75ml White Wine Vinegar
- 50g Caster Sugar
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