Sous Vide Rabbit Loin


rabbit loin Heath Schecter photoCourtesy of Chef Heath Schecter
Serves 4


  • 4 (8-ounce/228 g) rabbit loins
  • 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil

For the marinade

  • 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 kosher salt



  1. Fill and preheat the SousVide Supreme water oven to 150F/65.5 C.
  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 (quart/0.9 liter) cooking pouch and vacuum seal.
  4. Submerge the sealed pouched in the water oven to cook for 4 hours.
  5. To finish, heat the oil in a skillet until hot.
  6. Remove the loins from their pouches, pad dry, and sear the loins on both sides.
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