Sous vide loin of rabbit with rabbit spring roll and tomato couscous


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Rabbit loin

Spring rolls


To serve

In a water bath cook the rabbit shoulder (sealed vacuum packing bag) for 8 hours at 70ºC with the grain mustard and tarragon
Meanwhile, add the couscous to the tomato essence and let it absorb for 6 hours
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
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
  • 4 sheets of feuille de brick pastry
  • 1 egg yolk, beaten
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
Seal the loin in a vacuum bag and place in a water bath at 58ºC for 45 minutes. Season and serve immediately
Remove the spring rolls from the fridge and place into a fryer at 150ºC for 3-5 minutes until golden brown
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
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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