Hare Backfilet
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This was my first attempt at sous vide cooking, it came out pretty well. If you have better insights at times or temperatures, please do (notify me maybe?).
The smoked garlic was bought in the store, I puffed it for about four hours in an oven at 80C. Which is awesome on itself!
As a tip, use goose fat or butter in stead. That may add to the juiciness ass well. Ask your local butcher for some goose-fat. Happy cooking!
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Ingredients for 1
Hare backfilet
Smoked and puffed garlic
Thyme
Olive oil
Salt
Pepper
Directions
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Step 1
You may like to prepare the filets a day before in red wine and thyme. Marinate for 4 hours.
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Step 2
Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC.
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Step 3
Add a decent amount of olive oil (tip: butter or goose-fat)
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Step 4
Add filets and other ingredients to bag
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Step 5
Cook for 40 to 60 minutes
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Step 0
Sear in a hot pan for a few minutes until brown
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Step 1
Let it rest for a minute
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Step 2
Enjoy