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

Name: Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn “Pudding”
Yield: Makes 4 servings
Cuisine: American
Ingredients: 15 grams Vegetable Stock or water; 1 whole rabbit saddle, racks attached; 60 grams diced (¼-inch) peeled red bell pepper; 15 grams unsalted butter; 380 grams corn juice (from about 8 ears of corn); 12 thin slices Hobbs’ Applewood Smoked Bacon (Sources); Quick Rabbit Sauce, warmed; Canola oil; kosher salt; 60 grams Hobbs’ Applewood Smoked Bacon, cut into ¼-inch dice; 60 grams corn kernels, cold; granulated sugar; kosher salt and freshly ground black pepper; 20 Roasted Cherry Tomatoes; 60 grams small lima beans or peeled fava beans, germs removed; 60 grams diced (¼-inch) peeled yellow bell pepper

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Rabbit

1 whole rabbit saddle, racks attached
kosher salt and freshly ground black pepper
12 thin slices Hobbs’ Apple

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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Poultry and Meat

Adam Hoss

2 years ago from United States

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.

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