Rabbit's mild, chicken-like flavour is a great soundboard for stronger flavours - hence why it is paired with wild sorrel and tarragon in this Adam Stokes dish. In a restaurant kitchen, the rabbit loin is formed into a perfect cylinder shape with help from a substance referred to as 'meat glue'. When re-creating this dish at home place the loin in clingfilm and roll into a cylinder shape, knotting the ends

Method
1.
In a water bath cook the rabbit shoulder (sealed vacuum packing bag) for 8 hours at 70ºC with the grain mustard and tarragon
2.
Meanwhile, add the couscous to the tomato essence and let it absorb for 6 hours
3.
Remove the rabbit shoulder from the sous vide bags and reserve any excess liquid. Flake the meat into the bowl, add the liquid, season and mix so if holds together, but is not too wet
4.
Place the rabbit shoulder mix onto 4 feuille de brick sheets and roll into 4 spring roll shapes. Egg wash with the beaten egg yolk and refrigerate until ready to serve
5.
When you are ready, place 2 rabbit loins onto clingfilm and roll into a cylinder shape, knotting the ends. Repeat with the other 2 loins
6.
Seal the loin in a vacuum bag and place in a water bath at 58ºC for 45 minutes. Season and serve immediately
7.
Remove the spring rolls from the fridge and place into a fryer at 150ºC for 3-5 minutes until golden brown
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
8.
Slice the courgette into small pieces on an angle and fry in a small amount if olive oil untill golden. Gently warm the tomato couscous and place into the centre of the plate, using a 6cm ring and pressing in the couscous with a spoon to form a round bed
9.
Slice the spring roll and stand this up on the plate next to the rabbit loin. Garnish with slices of red grape and the wild sorrel leaves
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Rabbit loin recipe with a spicy and rich red wine

Ingredients

Rabbit loin

Spring rolls

Couscous

To serve

Equipment

  1. 6cm ring mould
  2. Sous vide bags
  3. Sous vide equipment

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Adam Stokes shares a brilliant rabbit loin recipe, pairing the meat with a rabbit spring roll and couscous

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