Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn‘Pudding’

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 and compressed into the torchon shape before it is vacuum- packed and cooked sous vide, then sliced and reheated at service. Sous vide ensures that every rabbit loin is cooked exactly the same. We use rabbit from Mark Pasternack’s Devil’s Gulch Ranch in northern California and serve with a corn su