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Garlic Coconut Cream Rabbit

2 min read

dessert sous-vide recipe

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

  1. Cut the rabbit in parts 
  2. Sprinkle some olive oil on the rabbit parts
  3. Salt & pepper on the rabbit
  4. Heat some olive oil in a pan
  5. Brown the rabbit - a few minutes on medium 
  6. Set the rabbit aside
  7. Finish cooking the liver and enjoy it as a snack
  8. Deglaze the pan with some white wine, set aside
  9. Bag them and cook sous-vide according to  Sous-Vide Temperature Charts minus 1 hour (so ~11 hours) making sure to add the deglazed juices from the pan
  10. You can prep this the previous day, let them cool, refrigerate till the next day
  11. Once the rabbit is cooked
  12. Break the head of garlic into cloves, do not peel them
  13. Boil some water, once the boiling point is reach, add the garlic cloves, on a gentle boil, cook the garlic for about 10 minutes
  14. Take the garlic out, now press the garlic out of the skin and mash it. Set aside 
  15. In a large cast iron, heat some oil at medium low
  16. Add the sliced shallot
  17. 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
  18. Sprinkle the cornstarch  on the rabbit parts.
  19. Add the rabbit to the pan, brown the parts a bit to cook the corn starch
  20. Mix some coconut with the garlic
  21. Add the rabbit juice to the pan
  22. Add the coconut milk & garlic mash  to the pan… if you need more juice, add a bit of water
  23. Let it simmer for 15 mn until the sauce thicken a bit

Server with white rice or pasta.

Quick View

Sous-Vide
Serve3-4
Preparation Time15 mn
Cooking Time (sous-vide)
Cooking Time (traditional)12 hours sous-vide & 20 mn in a pan
Temperature
AuthorsPascal Crausaz
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