After figuring out the best time and temperature to cook rabbit sous-vide, I wanted to put my new-found knowledge in practice to make a proper sous-vide rabbit dish. That’s when I remembered reading about cajun rabbit on REMCooks.com. As Richard’s recipes are always impeccable, I decided to make a sous-vide version of that. I did tweak it a little, as Richard calls for a tablespoon of Tabasco. Even though, in part thanks to Richard and his Baby Lady, I have grown to love spicy food a lot more than I used to, that is still out of my league.
When cooking a stew with meat and vegetables sous-vide, there are two issues to take into account:
- The vegetables need to be tender before the stew is cooked sous-vide, because vegetables won’t become tender if they are cooked sous-vide at a temperature below 84ºC/183ºF.
- For vacuum sealing a stew with liquid there are three options: when using a chamber vacuum sealer everything needs to be at room temperature (preferably refrigerator temperature) as otherwise the stew would boil at the low pressure, when using a ‘clamp’ vacuum sealer the liquid needs to be frozen as otherwise it would be sucked out, or a ziploc bag and the water displacement method need to be used. The latter is the only method that allows to seal the stew when it is still warm, rather than cooling or even freezing it.
The result is very nice: tender succulent rabbit in a piquant sauce. Thanks for the inspiration, Richard! Here’s what I did…
3 rabbit legs, about 750 grams (1.6 lbs)
flour for dusting
1 can peeled tomatoes (400 grams/14 oz), pureed in the food processor
2 bell peppers, seeded and diced
1 large onion, chopped
1 celery stalk, chopped
3 jalapeños, diced
1 bay leaf
tabasco sauce, to taste
250 ml (1 cup) rabbit stock
1 clove garlic, minced
2 tsp salt
3/4 tsp mustard powder
3/4 tsp sweet paprika
1/2 tsp freshly ground black pepper
1/2 tsp freshly ground white pepper
1/4 tsp cayenne pepper
1/4 tsp dried thyme
I vacuum sealed the rabbit legs with the sauce, and cooked this sous-vide for 2.5 hours at 60ºC/140ºF. A bit more time was needed to bring the sauce to temperature. When using a ziploc bag, 2 hours is sufficient. When freezing the sauce to vacuum seal with a clamp sealer, 3 hours is needed.
This is very nice with a dry rosé such as from Provence.
Lasagne alla Napoletana is an alternative very tasty version, made with ragù napoletana and ricotta.