• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

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

by Adam Stokes
Item 1 of 1

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.

discover more:
share recipe:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Rabbit loin

Spring rolls

Couscous

To serve

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 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
discover more:
share recipe:
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.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Rabbit
Rabbit
Recipe Collection
Sous vide
Sous vide
Recipe Collection
Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2023