Sous Vide Bacon-Wrapped Rabbit Loin

Ingredients for 2

• 4 rabbit loins, trimmed

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 4 strips bacon, cut in half

• 1 tablespoon honey

• 1 tablespoon champagne vinegar

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

• 

  Step 2

  Season the rabbit loins with salt and pepper.

• 

  Step 3

  For each portion, lay four halves of bacon side by side on a cutting board. Set two of the loins on top of the bacon and wrap the loins together tightly with the bacon. You can secure the bacon-wrapped loins with butcher’s twine, though it’s not necessary if you handle them carefully. Repeat with remaining loins and bacon.

• Step 4

  Place the bacon-wrapped loins each in their own large zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 3 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bags from the water bath. Remove the loins from the bags and pat dry with paper towels.

• Step 1

  Whisk together the honey and vinegar. Brush each bacon-wrapped loin with the honey-vinegar mixture.

• 

  Step 2

  Sear in a non-stick skillet or under a broiler until golden brown, 3 to 5 minutes.

• 

  Step 3

  Let rest for five minutes, slice, and serve.

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