Sous Vide Rabbit Loin

Prep Time

20 minutes. Makes 1 (or 10) entrees.
Confit Rabbit with Roasted Vegetables


  • 1 (or 5) ct. Rabbit Saddle (deboned & split in half), liver & trimmed meat chopped fine (use half per loin)
  • ½ (or 5) tsp. Garlic, chopped
  • ¼ (or 2½) tsp. Oregano
  • 2 (or 20) strips Bacon, raw
  • garnish Fresh Herbs, for searing & garnish
  • to taste Salt and Pepper
  • 3 (or 30) oz. (Recipe) Rabbit Jus
  • 4 (or 40) oz. (Recipe) Vegetables and Potatoes

Recipe Preparation

  1. Divide the saddle into 2 loins.
  2. Season with oregano, garlic, salt and pepper.
  3. Chop the liver and trim the meat. Fill the loin, using half of the liver per loin, and fold.
  4. Wrap the loin with bacon and place in sous vide bag. 
  5. Cook in circulator for 3 hours at 135°F/57.2°C
  6. Remove from the circulator, dry off and heat a pan over medium heat.
  7. Sear on each side in butter and fresh rosemary.
  8. Slice in 3-4 pieces and serve with roasted potatoes, vegetables and rabbit jus.  

Nutrition Information (per serving)