Sous Vide Rabbit Saddle | Recipe by sousvidetools.com
Sous Vide Rabbit Saddle Rolled with Lemon Thyme, Truffle, Roasted Pistachio and Pickled Young Carrots
- COOK TIME: 2 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Difficult
- 2 x Rabbit Saddle, boned out completely, flanks in tact
- 4 Rabbit legs, boned and finely minced
- 1 whole egg
- ½ tsp finely minced fresh truffle
- 30g sliced Shitake
- 2 Banana Shallots, peeled and finely diced
- 2 Stick Celery, peeled and finely diced
- 2 Carrots, peeled and finely diced
- 20g Iranian pistachio
- 1 Tsp chopped tarragon
- Sea Salt
- White Pepper
- 2 Bunch Baby Carrots
- 75ml White Wine Vinegar
- 50g Caster Sugar
This is the perfect way of using the whole rabbit in one dish and can be served cold or hot.
- On a flat bench lay out a double run of cling film, lay out the parma ham making sure it is touching each other, then lay the boned out saddle fillet side up onto the Parma ham. Season with salt and pepper
- In a bowl beat together the minced rabbit leg with the whole egg and season to taste then add the chopped truffle
- In a sauté pan with a little oil, gently fry the chopped shallots, carrot, celery and mushroom until tender. Set aside to cool.
- When cool mix the vegetables into the mince mixture then add the pistachio and chopped tarragon. Set aside to chill in the fridge
- Place an equal amount of the mince mixture down the middle of the saddles, between the fillets
- Using the cling film wrap the saddle and Parma ham around the mince, ensuring it is very tightly wrapped. Tie the cling film at both ends
- Use a vacuum packer to seal the wrapped parcels in a pouch and cook the saddles in a preheated water bath at 62 degrees for 1 ½ hours, then chill in iced water
- Wash the carrots and place in a pouch with the vinegar, sugar, thyme and a little salt.
- Seal and cook sous vide at 80 degrees for 1 hour, then allow to chill
- To serve, take the rabbit from the pouch and unwrap from the cling film, slice the ballotine into your required disc size, maybe 2 portions. Serve with the pickled carrots and a good aged balsamic vinegar
Chef’s Tip –
The rabbit saddle can be cooked with any ingredients. Try a mix of dried fruits or Armagnac soaked prunes.