Pink rabbit loin with beetroot and chestnuts
Preparation
Clean the rabbit loin and vacuum-cook with the herbs, garlic and oil for 6 minutes at 65°C before browning in a pan for a further 4 minutes. Cut the beetroot into very thin slices and marinate in the oil, salt and mature red wine vinegar for 3 minutes. Slice the rabbit loin and serve with the beetroot and steamed chestnuts.
Serves 4:
- 300 g rabbit loin
- 40 g extra virgin olive oil
- Herbs
- 1 garlic clove
- 1 shallot
- 150 g beetroot
- Mature red wine vinegar
- 60 g steamed chestnuts
- Maldon salt
