INFO
A traditional recipe with an exotic twist
Details
Ingredients
- 1 Rabbit
- 1 head of garlic
- 1 Can of coconut milk
- 1 Shallot
- Salt & Pepper
- Olive oil
- Cornstatch
Method
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Cut the rabbit in parts
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Sprinkle some olive oil on the rabbit parts
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Salt & pepper on the rabbit
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Heat some olive oil in a pan
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Brown the rabbit - a few minutes on medium
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Set the rabbit aside
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Finish cooking the liver and enjoy it as a snack
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Deglaze the pan with some white wine, set aside
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Bag them and cook sous-vide according to [Sous-Vide Temperature Charts](Sous Vide Temperature Charts.md) minus 1 hour (so ~11 hours) making sure to add the deglazed juices from the pan
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You can prep this the previous day, let them cool, refrigerate till the next day
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Once the rabbit is cooked
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Break the head of garlic into cloves, do not peel them
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Boil some water, once the boiling point is reach, add the garlic cloves, on a gentle boil, cook the garlic for about 10 minutes
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Take the garlic out, now press the garlic out of the skin and mash it. Set aside
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In a large cast iron, heat some oil at medium low
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Add the sliced shallot
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While the shallot cooks open the bags, take the rabbit out and dry it with some paper towel, make sure to keep the juices aside
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Sprinkle the cornstarch on the rabbit parts.
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Add the rabbit to the pan, brown the parts a bit to cook the corn starch
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Mix some coconut with the garlic
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Add the rabbit juice to the pan
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Add the coconut milk & garlic mash to the pan… if you need more juice, add a bit of water
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Let it simmer for 15 mn until the sauce thicken a bit
Server with white rice or pasta.
Quick View
| Sous-Vide | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 15 mn |
| Cooking Time (sous-vide) | |
| Cooking Time (traditional) | 12 hours sous-vide & 20 mn in a pan |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
