Rabbit loin

If you've read the previous post you'll know we had steak, venison and rabbit in the same meal. It was a mistake. Let's give it perspective though. We didn't gamble it all on red, touch it to see if the paint really was wet or come back from a weekend in Magaluf with a tattoo of an ex. Nobody died apart from three cute fluffy animals so everything's a-okay. I feel bad now.

On the flip side, our botched meal means more to post about so learn on.

Vital statistics (if you like your food vastly overcooked) : 59.5 for 1.5 hours

Even though they were pretty much frozen, I think this was a bit long so 1 hour would've been fine and certainly would be if yours are at fridge temperature.

Now every time I do one of these posts I see something in the pictures and I'm sure it's not because I'm a latent schizophrenic. Today's musings of a madman - below the label looks like the bottom half of a greek statue. That is all.

Two words that'll make me a Dragons Den millionaire - meat lollipops. I can't think why no-one's thought of it, salmonella aside.

I've mentioned before how hot you've got to sear food once you pull it from the water bath and the next photo goes some way to showing that. Notice the amount of smoke coming out the frying pan. Seriously, you can't get enough heat. To give it perspective, the smoke alarms went off four times and the front door's got a cat-shaped hole in it.

This kind of heat strips Teflon as soon as look at it so I've got a recommendation and it's not because I'm paid by them but if you're going to push these kind of temperatures, go for a Bourgeat Indestructible non-stick pan. The Teflon's plasma-welded into the pan so it's no longer a coating, it's an integral part of it. If you've managed to lose the Teflon, you've lost a good portion of the metal so give Nisbets a call and buy another one. I'm not paid by Nisbets either, I just like them.

I can never call it a good day unless I've had an arty photo taken of my arm. Call me weird.

I also got inappropriately excited about the new chopping board I got for my birthday and yes, I know this isn't normal. The venison and steak are on the same board but out of shot.

And so to the money shot(s).

Looking at them now they look like the inside of a McNugget. How's that for praise??

I won't beat around the bush, they were properly overdone to the point where temperature tweaking wouldn't have made the difference. They were nice but no better than sticking them in an oven while you see if there's any biscuits in the house. If I was going to do them again I'd lop 2 degrees off the temperature as a starting point and see where that got us but it's a case of finding somewhere to buy rabbit so I can give it another try.

If you think there's nothing gained from this, there's the knowledge that 59ish is way over the mark so all's not lost. I'll update this next time we stumble upon some rabbit.