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

by Adam Stokes
  1. Loin of rabbit with rabbit spring roll and tomato couscous
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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.

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Ingredients

Metric

Imperial

Spring rolls

Couscous

SAVE RECIPE

Equipment

  • 6cm ring mould
  • Sous vide bags
  • Sous vide equipment

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
  • 4 sheets of feuille de brick pastry
  • 1 egg yolk, beaten
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
8

Slice the courgette into small pieces on an angle and fry in a small amount of olive oil until 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
Adam Stokes

Adam Stokes has achieved a lot in his career so far – 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.

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