Herb-Crusted Sous Vide Rabbit Loin with Lemon Dijon Sauce: A Restaurant-Worthy Meal at Home

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Sous vide cooking might sound intimidating, but it’s a surprisingly easy technique that yields restaurant-quality results. This recipe for Herb-Crusted Sous Vide Rabbit Loin with Lemon Dijon Sauce is a perfect example. By gently cooking the rabbit loin in a precisely controlled water bath, you’re guaranteed a juicy, tender, and flavorful piece of meat. The accompanying lemon Dijon sauce adds a bright and tangy touch that complements the rabbit beautifully.

This recipe is impressive enough for a special occasion yet simple enough for a weeknight meal.

Ingredients:

2 rabbit loins (bone-in or boneless), trimmed
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon dried garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/2 cup low-sodium chicken broth
1/4 cup Dijon mustard
2 tablespoons heavy cream
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

Instructions:

Prep the Rabbit Loin: Pat the rabbit loin(s) dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, salt, and pepper. Rub the herb mixture evenly over the rabbit loin(s).
Sous Vide Cooking: Heat a water bath to your desired temperature (135°F (57°C) for medium-rare, 145°F (63°C) for medium). If you don’t have a sous vide machine, you can use a large pot with a thermometer to maintain the water temperature.

Place each rabbit loin in a separate vacuum bag (or a single large bag if they fit comfortably). Vacuum seal the bag(s) using a vacuum sealer, removing as much air as possible.
Submerge the vacuum-sealed rabbit loin(s) in the water bath and cook for 1-1.5 hours (depending on thickness and desired doneness).

Make the Sauce (while the rabbit cooks): In a saucepan over medium heat, whisk together chicken broth, Dijon mustard, heavy cream, and lemon juice. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and stir in chopped parsley.
Sear (Optional): While the rabbit loin rests, heat a cast iron skillet or pan over high heat. Remove the rabbit loin(s) from the vacuum bag(s) and pat dry again. Sear the rabbit in the hot pan for about 30 seconds to 1 minute per side, just to brown the crust.
Serve: Slice the rabbit loin(s) and spoon the lemon Dijon sauce over the top. Enjoy with your favorite sides like roasted vegetables or mashed potatoes.

Tips:

If you don’t have fresh herbs, you can substitute 1 teaspoon each of dried rosemary and thyme.
You can adjust the amount of Dijon mustard in the sauce to your taste preference.
For a richer sauce, you can use full-fat heavy cream instead of low-fat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe is a great way to experience the magic of sous vide cooking. With minimal effort, you can create a delicious and impressive meal that will surely wow your guests.