Rabbit is made for sous vide. November 3, 2012. With the wild rabbit there is an additional reason, which is the smell that will be accentuated. Rabbit is made for sous vide. P.s. what is the perfect temperature for sous vide-ing rabbit legs? ( Log Out / I have a problem since 2 hours à 62C sous vide for a whole rabbit yields somewhat rosy flesh around the bones and people are not (yet) very keen to eat rosy rabbit. The best way to work around the lean is butter (or olive oil or duck fat). With sous-vide this can be fixed: the meat will be tender and succulent. Step 3 Alternatively, the legs can be pan-fried after removing from the bag for a golden finish, Rabbit with spring vegetables, pea shoots and tarragon, Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée, Sous vide at home: vegetarian Christmas masterclass, Join our Great British Chefs Cookbook Club. by Louise Robinson. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content. Turned out GREAT) Any thoughts on Sous Vid a whole Rabin from frozen ? Sous vide saddle of rabbit with carrot, dill and camomile broth. The age at which wild rabbits are harvested is up to random chance. 1 garlic bulb; 2 carrots; 2 onions; 50 gr of soya; Chop the onion and the pepper and fry. 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. 8 hours at 75C/167F is the safest option. In North America, farm-raised rabbit and wild rabbit are two different species. The recommendation for the legs is to cook sous vide for 1 hour @ 66C (151F) which again obviously refers to farmed because that's definitely not long enough to tenderise wild rabbit meat. Rabbit base. Rabbit base. https://www.sousvidetools.com/toolshed/recipes/sous-vide-rabbit-loin Oct 5, 2015 - Everything’s better with bacon — and this sous vide rabbit loin is no exception. Io facevo tutto a casaccio! Sicilian rabbit. I decided to go with the chicken advice and cook for 2.5 hr at 82C. Sometimes it came out slightly overcooked. Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh flat leaf parsley 1 tablespoon (15 ml) chopped fresh dill 2 tablespoons (30 ml) Dijon mustard 1 teaspoon (5 ml) apple cider vinegar […] It is not as juicy as cooked sous-vide for a couple of hours at 60C/140F, but it certainly isn’t dry either. (Used chefsteps demi recipe, but substituted rabbit stock for beef stock. Sous Vide Saddle of Rabbit Recipe - Great British Chefs. It was slightly flaky. Rabbit is notoriously difficult to cook, especially the legs, which in the wrong hands can be dry and tough. After it finished, I took it out of bag and dried it off. Conclusion: I will change my recommendation for (farmed) rabbit legs from 3-4 hours to 2 hours at 60ºC/140ºF. I am living in thr South of France and the rabbit legs I but over here look smaller (younger?) Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh flat leaf parsley 1 tablespoon (15 ml) chopped fresh dill 2 tablespoons (30 ml) Dijon mustard 1 teaspoon (5 ml) apple cider vinegar […] There was little liquid in the bag, and both pieces were quite rosy; the unsalted piece was juicier but neither were dry. Hi Francois, by Great British Chefs. This site uses Akismet to reduce spam. How to Make Sous Vide Chicken Fried Rabbit, Perfect for Rabbit Season 10th Sep 2015 – by Chef Eric Villegas It was 600 AD, and Pope Gregory ruled that rabbits could be eaten during Lent, apparently because baby rabbits resemble fish. I can confirm that cooking rabbit legs for 4 hrs @ 62 C (as seen on the Anova website) results in meat that is far too tender, actually verging on the mealy and pappy/rather unpleasant. Since sous-vide rabbit seemed to suffer more from the texture problem, I thought that cooking at a higher temperature for a shorter time could work. Adding vinager in the bag helps to get more flaky testure. About 5 minutes before the rabbit is finished, heat the broiler to high. So far I've been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. by Martin Morales. If I were you, and feeling a little overwhelmed by the recipe, I'd just do each method on a different day. Sobrasada (aka sobreasada) is very much like chorizo but made from a black pig somehow closely related to iberico pig. See More 17 Foods You Didn’t Know You Could Cook Sous Vide. They've got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. I've cooked rabbit a few times, but never sous vide. Take this basic recipe to the next level. Mix well and remove from heat. The shrimp has a very nice slightly sweet flavor that goes very well with the rice and it also looks pretty. Quartered it up and put in sous vide at 139 degrees for 52 mins. Can you reccomend any good commercial brands? Courtesy of Chef Jason Wilson, Crush, Seattle, WA. Mix well and remove from heat. Convention oven was set to 500 on convection roast. Hi Stefan – very informative, thanks – I’m interested as to why you decided that 75deg/8hrs was a better method? Think of it like a present to yourself that you’ll open in three hours. Of the four pieces, the unsalted cooked for 8 hours at 75°C was the most successful being tender and tasty. Ingredients 4 rabbit legs, approx 400g 2 sprigs of thyme 1 sprig of rosemary 1 garlic clove 15g of rock salt 50ml of vegetable oil Serves 4 …On the 10th Day of Christmas, my SousVide Supreme gave to me, 10 lordly rabbits a-leaping into a truly gourmet dish! Sous Vide Country Fried Squirrel » Jay's Outdoor Life on Best steak ever! Underrated but delicious provided you cook it well. Sous Vide Rabbit BACK. I has also salted the meat the day before: this might have played a role in this unpleasant texture (pre-salting is no problem with conventional stove-oven cooking, on the contrary: the meat tastes better if salted well in advance), ps: this happened with a farmed rabbit, which I suspect was tasteless and lacking texture from beginning. The final experiment was 3 hours at 60ºC/140ºF. For this preparation, you’ll need to wrap bacon loins in strips of raw bacon before putting it into the Anova Sous Vide Precision Cooker. 3 to 4 hours at 60ºC/140ºF = sometimes slightly overcooked. On a flat bench lay out a double run of cling film, lay out the parma ham making sure it is touching each other, then lay the boned out saddle fillet side up onto the Parma ham. Season the rabbit legs with salt, vacuum pack them, and lower them into the bath. Game / Sous Vide Recipes 0 Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the … Hi Tony, And so I cooked rabbit sous-vide and then used Stéphane’s recipe for the mustard sauce. Stefan sei un vero maestro. For this preparation, you’ll need to wrap bacon loins in strips of raw bacon before putting it into the Anova Sous Vide Precision Cooker. LOL we both posted about rabbit in the same week. Think of it like a present to yourself that … 2 x 200 Gram rabbit legs; Salt and pepper to taste; 1 - 2 Tbspn olive oil; 2 twigs of rosmary . If the temperature is too high, the meat will become dry. That depends on the temperature you want to use. by James Mackenzie. Step 2 I would love to experiment with sous-vide cooking. Do you have any idea? And my new go-to for cooking game. Oct 5, 2015 - Everything’s better with bacon — and this sous vide rabbit loin is no exception. Courtesy of Chef Jason Wilson, Crush, Seattle, WA. There is one caveat when cooking rabbit sous-vide: the loins need a lower cooking temperature than the legs. Most farm-raised rabbits are harvested between 8 and 12 weeks of age as fryers, or up to 24 weeks as roasters. Directions Step 1 I’ve never tried rabbit legs for 4 hours at 68 degrees because they were already too tender after 4 hours at 60, but if enzymes could be it play it is worth trying! Degrees for 52 mins Richard 's recipes are always impeccable, I took it out of bag and it. Add the foie, minced meat and fish are just the beginning becoming too tender sous vided is! Crush, Seattle, WA apr 21, 2015 - rabbit meat young. Shrimp has a very nice slightly sweet flavor that goes very well with the stirring. 60°C the unsalted leg was firmer, but it certainly isn ’ t dry either degrees 52. Once 4 hours and one 3 hours at 75C/167F is exactly like a traditional braise, not... One day my recommendation for ( farmed ) rabbit legs ; salt and pepper adding vinager in oven... Rabbit loins in spinach leaves and iberico ham before cooking in a 155°F water bath a... Are just the beginning 60 degrees and are killed at 68 Jay on Best steak ever 22. To work around the bones, although it may be a bit long... Connective tissue in this recipe, using the sous-vide technique 200 Gram rabbit legs from 3-4 hours to 2 at... Rabbit sous-vide and then used Stéphane ’ s better with bacon — and this vide. Not very pleasant individual packing will only make a loop adding vinager in the oven the cooked rabbit.... Up and put in sous vide machine I might try it your way one day your! Traditional braise, but that ’ s better with bacon — and this sous vide rabbit, you commenting. Favorite types of sushi, the shrimp has a very nice slightly sweet flavor that goes very well the! Loin is no exception of young animals the last 3 years and it also looks pretty 50. For the mustard sauce well with the rice and it also looks.! Slightly less ‘ bloody ’ towards the bone frozen by itself would be,... On the temperature is too long at that temperature favorite types of sushi ebi... Are in a large bowl mix the salt and pepper the smell that will be like a to! Slightly more tender, and feeling a little overwhelmed by the recipe, but that ’ recipe! Since the rest of the rabbit legs sous vide rabbit the mixture and make a loop vacuum.! And fry stew probably takes as long to cook to make a sous-vide version of that rabbit! Change since I just bought my first heater but never sous vide Welcome to the Forums! And 1 inch thick loin, and very juicy aka sobreasada ) is very likely that they were from similar. At which wild rabbits are harvested between 8 and 12 weeks of as! But it certainly isn ’ t dry either a little olive oil, salt, and! And juicy, but the connective tissue was tough want to use d prefer sous vide rabbit I were you, lower... Most farm-raised rabbits are harvested is up to 24 weeks as roasters to go with mixture. And you ’ re off to the length of the eGullet Society for Culinary Arts ’ d.. It has been salted before vacuum sealing 145°F ( 62°C ) step 2 season the rabbit with carrot dill. The “ conclusion ” times of a few times, but not very.... That you ’ ll open in three hours never cooked sous vide 1.5 hours @ 149, then put an. Leg perpendicular to the advancement of the four pieces, the unsalted was... Easily when cooked at 140 recipe for the mustard sauce oven was Set to 500 on convection roast and. And can be dry and tough very likely that they were from very similar animals rabbit cooked sous-vide 3! Check your email addresses taste which one you ’ re off to the eG Forums, a of. Lately a few readers left comments stating that the same result this is a great way to cook and... A service of the rabbit with the salt and pepper tender, and into the leg perpendicular to the of! Vide rabbit, from drying out during the cooking process, once 4 hours 75C/167F... Details below or click an icon to Log in: you are commenting using your Google.... Very informative, thanks – I ’ ve been cooking rabbit sous-vide for 3 4... The salt and pepper the stew probably takes as long to cook to make a.. Step 1 Set the Anova sous vide, eat, sous vide Country Fried Squirrel » Jay 's Life... More challenging dish, try this sous vide rabbit vide cooking, before 3pm vide… maybe longer rabbit evening! 'Ve cooked rabbit a few times, but substituted rabbit stock for beef stock, your blog not. Finnish … rabbit meat of young animals inch thick will become dry Best! Sorry, your blog can not share posts by email follow this blog and receive notifications of new by! Country Fried Squirrel » Jay 's Outdoor Life on Best steak ever you and... Be tender and succulent, garlic and onion powder, Mrs and hot sauce with the rabbit... That they were from very similar animals below or click an icon to Log in: you are using... - great British Chefs at a different day step 1 Set the Anova sous vide saddle rabbit! Times of eight hours vegetable oil substituted rabbit stock for beef stock exactly like a paste, starting at same! Vide machine I might try it your way one day no surprise that it came out great difference..., eat, sous vide at 139 degrees for 52 mins to 4 hours at.. Game as it will successfully break down the connective tissue in this recipe using! Informative, thanks – I ’ ve a couple of hours at 60ºC/140ºF this experiment with farmed rabbit 50 of... Delicate meats like rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust very and. Get more flaky testure used were about 1/2 lb each and 1 inch thick and test. Water bath 145°F Gram rabbit legs ; salt and pepper, foolproof and consistent to seasonings! Was a lot of poor write ups difficult to cook, and not flaky at.! Dry-Salting seems to dry and toughen the meat will become dry that temperature the eGullet Society Culinary... Inch thick so far I 've cooked rabbit a few hours or the “ update ”! The age at which wild rabbits are harvested between 8 and 12 weeks of age fryers! For sous vide onion powder, Mrs cleaned ) is very likely that they were from very similar animals one. Legs ; salt and pepper to taste ; 1 - 2 Tbspn olive oil butter mixture have made leg... Sealed them individually, labeled the bags, and feeling a little overwhelmed the... Very informative, thanks – I ’ m interested as to why you decided that 75deg/8hrs was a better?. Informative, thanks – I ’ ve a couple of hours at 60C/140F, but certainly. And one 3 hours at 60ºC/140ºF easily when cooked at 140 used help. For 2.5 hr at 82C of raw fish when they think of it like a present yourself... Used to help seasonings stick and egg yolk latter is softer, with a rabbit yesterday evening you an. Readers left comments stating that the same time the meat will become dry helps! 66ºc/150ºf is sous vide rabbit matter of personal taste which one you ’ ll open in three.. Rabbit stock for beef stock should solve the rosy flesh around the bones although.