Sous Vide Rabbit Loin

Try this juicy and soft rabbit loin by Chef Heath Schecter. Serve with your favorite salad, new potatoes or spaghetti, and a cold glass of wine.

Author

Maksym Mohylko

Hello from Kyiv, Ukraine! I am a cybersecurity engineer and culinary enthusiast.

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 149.9F / 65.5C

Ingredients

• 4 (8-ounce/228 g) rabbit loins
• 2 tablespoons (30 ml) chopped fresh flat leaf parsley
• 1 tablespoon (15 ml) chopped fresh dill
• 2 tablespoons (30 ml) Dijon mustard
• 1 teaspoon (5 ml) apple cider vinegar
• 1/4 cup (60 ml) olive oil
• 1 teaspoon (5 ml) minced garlic
• 1/2 teaspoon (2.5 ml) freshly ground black pepper
• 1/4 teaspoon (1.25 ml) ground ginger
• 1 healthy pinch salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 65.5ºC / 149.9ºF
2. In a bowl, mix all ingredients for the marinade well and put the loins in the mixture, making sure to coat them well all over
3. Put each loin into a small cooking pouch and vacuum seal
4. Submerge the sealed pouched in the Anova Sous Vide Precision Cooker to cook for 4 hours

Finishing Steps

1. To finish, heat the oil in a skillet until hot
2. Remove the loins from their pouches, pad dry, and sear the loins on both sides