Sous Vide Rabbit Chop with roasted potatoes, gratinated with Delaco cheese and cider vanilla reduction sauce

Rabbit Chop Sous Vide with Baked Potatoes Gratinated with Delaco Cheese and Cider Vanilla Reduction Sauce

Who said that refined and sophisticated taste cannot be achieved at home? With this Sous Vide rabbit chop recipe, you will bring the restaurant directly into your kitchen. A perfect combination of juicy meat, baked potatoes gratinated with Delaco cheese, and a decadent cider vanilla sauce will delight the taste buds of any gourmet. Get ready to add a touch of elegance to your table!

Preparation time: 30 minutes
Cooking time: 3 hours (Sous Vide) + 30 minutes (oven)
Total time: 3 hours and 30 minutes
Number of servings: 4

Necessary ingredients:

For the rabbit chop:
- Rabbit chop – 2 pieces
- Berry-flavored cider – 200 ml
- Vanilla pod – 1/2 piece
- Olive oil – 100 ml
- Juniper berries – 3-4 pieces
- Lemongrass – 1/2 piece
- Salt and pepper – to taste

For the baked potatoes:
- Potatoes – 7-8 pieces
- Delaco cheese – 150 g
- Sweet paprika – 1 teaspoon
- Dried marjoram – 1 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Olive oil – 50 ml
- Salt and pepper – to taste

For the reduction sauce:
- Parsnip – 5 pieces
- Beef stock (concentrated beef bone broth) – 200 ml
- Dried cranberries – 100 g
- Butter at room temperature – 1 tablespoon
- Flour – 1 tablespoon

For garnish:
- Cherry tomatoes – 15-20 pieces
- Fresh basil – 5-6 leaves

Preparing the Sous Vide rabbit chop:

1. Start by crushing the juniper berries and lemongrass in a mortar. This step will release essential aromas, adding extra flavor to your dish.

2. Meanwhile, drizzle the rabbit chops with a little olive oil. Add the mixture of juniper, lemongrass, salt, and pepper, ensuring that all spices are evenly distributed over the meat.

3. Place the chops in a Food Saver bag, then use a vacuum sealer to remove the air. This step is essential for ensuring even cooking and retaining the juiciness of the meat.

4. Preheat the Sous Vide machine to 65 degrees Celsius. Once the temperature is reached, place the bag with the rabbit in the water and let it cook for 3 hours. This slow and controlled process will turn the meat into a tender and flavorful delicacy.

Preparing the gratinated baked potatoes:

1. In the meantime, cut the potatoes into quarters and place them in a bowl. Add olive oil, sweet paprika, dried marjoram, cayenne pepper, salt, and pepper. Mix well so that the potatoes are evenly coated with spices.

2. Arrange the potatoes on a baking tray lined with parchment paper and place them in the preheated oven at 180 degrees Celsius. Let them bake for 25-30 minutes or until they become golden and crispy.

3. After the potatoes are baked, remove the tray from the oven and sprinkle grated Delaco cheese on top. Put the tray back in the oven for 4-5 minutes until the cheese melts and becomes slightly gratinated.

Preparing the reduction sauce:

1. Peel the parsnips and boil them in a pot of salted water with 1/2 vanilla pod (seeds included). Boil until the parsnip is soft, then drain the water and set aside.

2. In a saucepan, add the cider and dried cranberries, letting them boil until the cider reduces significantly.

3. Add the beef stock and the parsnip and vanilla-infused water to the saucepan. Let the sauce simmer to intensify the flavors.

4. In another saucepan, melt the butter and sauté the flour until it becomes slightly golden. Add this mixture to the cider sauce, continuously whisking until the sauce thickens.

Finalizing the dish:

1. Remove the rabbit chops from the vacuum bag, place them on a baking tray lined with parchment paper, and add cherry tomatoes and a few basil leaves. Drizzle everything with a little olive oil.

2. Place the tray in the preheated oven at 200 degrees Celsius for a few minutes until the rabbit is nicely browned.

3. Let the rabbit rest for about 5 minutes before serving.

4. Serve the rabbit chop drizzled with the reduction sauce, alongside the gratinated potatoes and roasted tomatoes. Enjoy your meal!

Useful tips:

- If you don’t have a Sous Vide machine, you can cook the rabbit chops in the oven at a lower temperature (about 150 degrees Celsius) for a longer period, ensuring you use a meat thermometer to check the internal temperature.
- You can experiment with different types of cheese for the potatoes, adding a more intense or milder flavor depending on personal preferences.
- The reduction sauce can be enriched with additional flavors, such as a little red wine or fresh herbs like rosemary or thyme, to add a personalized touch.

Delicious combinations:

This recipe pairs perfectly with a dry white wine, which will balance the rich flavors of the meat and sauce. Additionally, a green salad with lemon and olive oil dressing would add a fresh and crunchy note to your meal.

Nutritional benefits:

Rabbit chop is an excellent source of lean protein, making it a healthy option for those looking to reduce red meat consumption. Additionally, parsnips are rich in fiber and vitamins, contributing to a balanced diet.

Now that you have all the necessary information, all that’s left is to get to work. Cooking is an art, and each recipe represents an opportunity to explore new flavors and techniques. Whether it's a family dinner or a special occasion, this Sous Vide rabbit chop will leave an unforgettable impression. Happy cooking!