Sous Vide Bacon-Wrapped Rabbit Loin

Everything’s better with bacon — and this sous vide rabbit loin is no exception. For this preparation, you’ll need to wrap bacon loins in strips of raw bacon before putting it into the Anova Sous Vide Precision Cooker. Think of it like a present to yourself that you’ll open in three hours. The best present ever.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Season the rabbit loins with salt and pepper.
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.
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

1. When the timer goes off, remove the bags from the water bath. Remove the loins from the bags and pat dry with paper towels.
2. Whisk together the honey and vinegar. Brush each bacon-wrapped loin with the honey-vinegar mixture.
3. Sear in a non-stick skillet or under a broiler until golden brown, 3 to 5 minutes.
4. Let rest for five minutes, slice, and serve.