Rabbit Loin - Sous Vide - Any suggestions please!!

Hey guys, I'm 13 years old and am cooking for a competition in a couple of months. Am planning to do a rabbit dish with various cuts of local rabbit, and am going to wrap the loin in bacon/ham first. Wanted to cook it sous vide for perfect cooking degree, any ideas what time and temp it would need?
Cheers,
Elliot

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Brendan_Lee_56950

Here's a post from the Modernist Cuisine forums talking about rabbit loin and shoulder: http://modernistcuisine.com/cooks/forum/n-r/rabbit-casserole-sous-vide/

Looks like they are suggesting cooking in a 72C bath but probing the core to get to a temp of 59C. Their reasoning is to avoid the rabbit turning to mush in the bag from being in there too long.

I've never done the loin, only legs and shoulder but did them confit style so they were cured first.

Tim_Sutherland_52834

Elliot welcome to the site. If you go to this discussion and scroll down you can see a rabbit dish I did for Easter this year with some times and temps.

http://forum.chefsteps.com/discussion/comment/6770/#Comment_6770

Good luck in the comp and show us some pics of how it turns out.

Johan_Edstrom_5586

Rabbit is tricky

I've done it with loin pieces bound with Activa and Bacon.

I think I did that at 59C.

elliot_42918

Hi Brendan,

Thanks a lot, will try it on the weekend.

trev_teich

We made rabbit sauasge, acitvaed loin and sausage, wrapped it in bacon and cooked it in a 59C bath. Texture was not mushy at all. Must use a probe.

patrick_spriggs_34409

when doing whole loin, the meat will turn mealy if left too long. i first was cooking it at 60 for an hour, but nothing but a mealy texture. i had to go back to cooking the ballantine of rabbit clasically. but i'll definitely try doing it at a higher temp for less time and let you know how i get on.

M_xi_43665

i do this often in my kitchen and y tried many ways and temp.

i think that gets mushy if it stays cooked more dan a day in the bag.

you should try to cook those you need for every service