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Mixing sous-vide and traditionnel cooking technics this recipe provide a rabbit meat deliciously tender. No sous-vide gear, just adapt it, it will still be great.
Details
Ingredients
- 1 Rabbit
- 1 onion
- 2 Cloves of garlic
- 0.33 cup of wine
- 0.25 cup of cream
- 1 Veg or Chicken bouillon cube
- Water
- 2 or 3 Tbsp of dijon mustard
- Some Thym wigs
- Some laurel leaves
- 1 Tsp of cornstarch
- Salt & Pepper
- Olive Oil
Method
Day 1
- Cut the rabbit into pieces, then salt and pepper, set aside liver & heart for a snack. If there is any fat keep it for when bagging the rabbit later on.
- In a pan, heat some oil, on medium, roast the rabbit 2-3 minutes on each side and set the meat aside
- Deglaze the pan with with white wine, set the resulting juices aside
- Because the rabbit takes quite some time to cook sous-vide, I usually do this the day before.
- Place the juices in a container for use the next day, in the refrigerator
- Bag and vacuum the rabbit, either a tiny bit of butter or olive oil or alternatively, use the set-aside rabbit fat. Refrigerate till the next day.
Day 2
-
Pre-heat the sous-vide bath to 64° C
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When the water reach the temp, add the rabbit (in bag) and cook for 10-12 hours
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Later on (evening) when the rabbit is cooked, peel and crush the garlic, slice the onion
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In a cast iron, heat some oil on medium
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Add the onion, some salt and cook till the onions are transparent. Toward the end, add the garlic, Thym and Laurel.
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Add the bouillon cube
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Add the left over juices that you set aside the day before
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Dilute the cornstarch into some water, add to the pot
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Add the mustard, mix well
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Add some water, maybe 1/3 of a cup
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Let this reduce a bit, it should become a bit like sirup
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Add the cream and cook for another 5-10 minutes
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At this point, strain the liquid to get something smooth (removing onion, garlic, herbs…) and put back the liquid into the pot
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Get the rabbit out of the bag (no pun intended) and add to the pot
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Cook another 5-7 mn and serve
If you do not have sous vide material, just cook the rabbit into the pot, adding it after you cooked the onion. It will require 60-90 mn to cook at medium low and will require more water.
You can substitute water for chicken stock.
Serve with rice or pasta or potatoes.
Quick View
| Sous-Vide | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn + 5 mn |
| Cooking Time (sous-vide) | 10-12 h |
| Cooking Time (traditional) | 30 mn |
| Temperature | 64 °C |
| Authors | Pascal Crausaz |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
