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Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn “Pudding”
- Makes
4
servings - Difficulty
Medium
Published 2008
Ingredients
Rabbit
1 - kosher salt and freshly ground black pepper
12 thinslices
Method
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.
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This is a very challenging recipe, and I'm not sure the end result is worth the effort. However, the rabbit stock is outstanding. I thickened it with a roux to a gravy-like consistency and it was absolutely the star of the dish. After cooking the saddle per Keller's recipe, I got much better results cooking the legs in a simple marinade of vinegar, olive oil, salt and herbs, then cooking sous vide at 167 F for 8 hours (temp and time from a recipe by Phil Howard), then serving the legs with the rabbit stock as a sauce.