Sous Vide Rabbit Loin

with Wild Garlic Purée, Glazed Carrots and Puffed Rice

The Sous Vide technique is perfect for cooking game as it prevents delicate meats like rabbit, from drying out during the cooking process. Vacuum sealed and then cooked in our steam oven at a low and precise temperature, the rabbit loin is wrapped in Iberico ham and served with flavour rich Sous Vide carrots and a carrot salt for added texture.

INGREDIENTS

Serves 2

For the carrot salt

2 whole carrots, peeled and thinly sliced

1 tsp salt

Olive oil, to drizzle

For the glazed carrots

2 large carrots, peeled and cut in half lengthways

60ml olive oil

Pinch of saffron

2 tbsp sherry vinegar

60g butter

For the rabbit loin

4 loins of rabbit

300g spinach leaves, center stalk removed

6 slices of Iberico ham

For the wild garlic purée

50g butter

1 large shallot, finley sliced

1 garlic clove, crushed

300g wild garlic leaves

30g fresh chervil

30g fresh tarragon

150ml double cream

For the puffed rice

100g mixed wild rice

Sunflower oil, for frying

Miro herbs, to garnish

For the carrot salt

  1. Preheat the Miele Gourmet Warming Drawer to 85°C. Place the sliced carrots onto two baking trays, drizzle with olive oil, then place in the warming drawer for 4 hours.

  2. Once dried allow to cool, then transfer the carrot and salt to a food processor and blend to a fine powder.

For the glazed carrots

  1. Place all of the ingredients into a large vaccum bag and seal in the Miele Sous Vide Vacuum Drawer on the highest seal and vaccum settings. Transfer to the Miele Steam Oven and cook on 90°C for 45 minutes. Keep warm until needed.

For the rabbit loin

  1. Place the spinach leaves onto a perforated tray and steam at 90°C for 1 minute. Remove from the steam oven. Spread the leaves out onto a tea towel and pat dry.

  2. Lay a large sheet of cling film on the work surface. Lay out 3 pieces of the Iberico ham on the cling film and cover with half of the spinach leaves. Place two of the rabbit loins side-by-side on top of the spinach. Draw the cling film up from one end and roll to produce a tightly wrapped ‘sausage’ whereby the rabbit is enrobed in the spinach and ham: a ballotine.

  3. Repeat with the rest of the ham, spinach and rabbit.

  4. Place the rabbit inside a vaccum bag and transfer to the vacuum drawer. Select the highest seal and vaccum setting. Once sealed, place inside the steam oven and cook at 65°C for 35 minutes.

For the wild garlic puree

  1. Melt the butter on setting 5 of the Miele Induction Hob. Saute the shallots and garlic until soft. Add the cream and allow to simmer for 5 minutes. Meanwhile, place the wild garlic leaves onto a perforated tray and steam on 90°C for 1 minute. Transfer to a blender along with the cream mixuture and fresh herbs. Blend until smooth and keep warm.

For the puffed rice

  1. Heat a small saucepan of sunflower oil to 180°C and deep fry the rice grains for 1 minute. Drain onto kitchen paper and lightly season.

To serve; slice the rabbit into 6 medallions and divide between the serving plates. Place one carrot half next to the rabbit, and quenelle and follow with the wild garlic puree. Sprinkle the carrot salt and puffed rice around the plate, followed by a few mircoherbs.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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