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: Canola oil; 12 thin slices Hobbs’ Applewood Smoked Bacon (Sources); kosher salt and freshly ground black pepper; granulated sugar; 1 whole rabbit saddle, racks attached; 15 grams Vegetable Stock or water; 60 grams diced (¼-inch) peeled red bell pepper; 60 grams corn kernels, cold; 60 grams small lima beans or peeled fava beans, germs removed; 20 Roasted Cherry Tomatoes; Quick Rabbit Sauce, warmed; 60 grams Hobbs’ Applewood Smoked Bacon, cut into ¼-inch dice; kosher salt; 380 grams corn juice (from about 8 ears of corn); 15 grams unsalted butter; 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

Americas
United States
Main course
Gluten-free
Sous vide
California
Summer

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.