Sous Vide Rabbit Loin Recipe

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. When re-creating this dish at home place the loin in clingfilm and roll into a cylinder shape, knotting the ends.

Rabbit loin

Spring rolls

4 rabbit shoulders
4 tbsp of grain mustard
5g of tarragon
4 sheets of feuille de brick pastry
1 egg yolk, beaten
salt
pepper

Couscous

100ml of tomato essence
100g of couscous

To serve

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6cm ring mould
Sous vide bags
Sous vide equipment

In a water bath cook the rabbit shoulder (sealed vacuum packing bag) for 8 hours at 70°C with the grain mustard and tarragon

Meanwhile, add the couscous to the tomato essence and let it absorb for 6 hours

100ml of tomato essence
100g of couscous

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

salt
pepper

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

4 loins of rabbit

Seal the loin in a vacuum bag and place in a water bath at 58°C for 45 minutes. Season and serve immediately

salt
pepper

Remove the spring rolls from the fridge and place into a fryer at 150°C 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

2 baby courgettes
oil

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

12 red grapes
12 sorrel leaves , wild

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Adam Stokes

Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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

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