Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 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 INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 150F/65.5 C. In … Read More
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