Sous Vide Saddle of Rabbit | Recipe by sousvidetools.com
Sous Vide Saddle of Rabbit with Carrot, Dill and Camomile Broth
- COOK TIME: 3 Hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 4 loins of rabbit
- 450g of large spinach leaves, centre stalk carefully removed
- 6 slices of Iberico ham, large
- freshly ground black pepper
- flaky sea salt
- 1kg chicken wings
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 2l chicken stock
- 250g of dill
- 275ml of rapeseed oil
- 450g of carrots, sliced
- 570ml of carrot juice
- 1 handful of camomile flowers, dried
- 570ml of chicken consommé
- white pepper
- 4 baby carrots
- 120g of brie, preferably Baron Bigod
Recipe courtesy of Galton Blackiston from www.greatbritishchefs.com
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Prepare the chicken consommé for the camomile broth. Begin by placing the chicken wings in a roasting tray and cooking in the oven until golden.
- In a deep saucepan, sauté the chopped onion, carrot and celery until they start to brown, then drop in the roasted chicken wings. Add a pinch of salt and enough chicken stock to cover the meat (approximately 1l). Bring to the boil and simmer for 1 hour. Strain through a fine sieve into a large saucepan and set aside to cool.
- Preheat the water bath to a temperature of 88⁰C.
- To prepare the dill oil, plunge the dill into a saucepan of vigorously boiling water. Cook for 30 seconds, then remove and rinse immediately under cold running water. Shake well, then wrap in a dry tea towel and twist to wring out any remaining moisture.
- Combine the blanched dill and the rapeseed oil in a liquidiser. Keep the liquidiser running for 4-5 minutes, then pour the blitzed mixture into a muslin cloth suspended over a large jug. Place the jug in the fridge and leave to drain. When all the oil has dripped into the jug, tip into an airtight container, seal and set aside until needed.
- To make the carrot purée, season the sliced carrots with salt and pepper, then seal them inside a vacuum bag with the carrot juice. Place in the water bath and leave to cook for 1 hour 30 minutes.
- After cooking, empty the vacuum bag into a liquidiser and purée. Strain the purée through a fine sieve, then allow to cool.
- For the rabbit loins, cook the spinach leaves in a saucepan of boiling water for 1 minute, then rinse straight away under cold running water. Dry the wet spinach by gently pressing the leaves between two clean sheets of kitchen paper.
- Preheat the water bath to a temperature of 55⁰C.
- Arrange 3 slices of Iberico ham side-by-side on a large sheet of cling film, making sure there are no gaps between them. Take half of the blanched spinach leaves and spread out in an even layer on top the ham, then place two rabbit loins one beside the other in the centre.
- Using the cling film to help you, carefully roll one edge of the ham, spinach and rabbit meat back on itself. Keep rolling, peeling away the cling film as you do so, until you have a tightly wrapped cylinder with ham on the outside. Stretch a piece of cling film around the cylinder and tie at both ends to give a complete seal.
- Repeat steps 11 and 12 with the remaining ham, spinach and rabbit.
- Next, make the camomile broth. Place 570ml of the chicken consommé in a saucepan, add the camomile flowers and cook over a medium heat until warmed through but not boiling. Take the pan off the heat and leave for 1 hour to infuse.
- After 1 hour, strain the broth through a muslin cloth and add salt and freshly ground white pepper to taste. Refrigerate until needed.
- Seal the rabbit loin rolls inside a vacuum bag using a chamber sealer. Place the bag in the water bath and leave to cook for 35 minutes.
- Take the rabbit out of the bag. Unwrap the cling film and wipe the meat on kitchen paper to dry.
- Quickly brown the rabbit loin rolls in a medium frying pan with a dash of oil, turning regularly to give an even colour all over. Remove from the pan and sprinkle with sea salt flakes and freshly ground black pepper.
- In a frying pan, fry the baby carrots in a little oil. When they begin to colour, add a pinch of salt and a knob of butter to the pan. Turn the heat down so that the butter foams but does not burn and sauté for 3-4 minutes until the carrots are cooked through.
- Divide the brie into 4 neat pieces and lightly caramelise with a blowtorch.
- To serve, reheat the carrot purée, season to taste and smear a spoonful or two over the base of each plate. Cut the rabbit loin rolls into round slices and arrange on top of the carrot purée. Add a baby carrot and a piece of brie to each plate, then dot with dill oil and spoon over some camomile broth to finish the dish.