Pan ROASTED Quail (Or Pigeon/Grouse) With Radish Fondants, Jus Gras and Carrot-Orange Puree.

[@vanessaOR666]

Looks so so beautiful!!! Thank you!

[@ONTHEPASSWITHMAX]

Thanks for watching🙏 Happy cooking!

[@flaviotomio5311]

Nice!

[@ONTHEPASSWITHMAX]

Thank you very much!

[@ballistic350]

Fine dining french dish

[@ONTHEPASSWITHMAX]

Precisely!

[@eltonwild5648]

Orange, carrot, ginger puree. How do I make it?

[@ONTHEPASSWITHMAX]

Here you are! th-cam.com/users/shortsniBQntp7FlA

[@eltonwild5648]

How did you make the ham jus gras?

[@ONTHEPASSWITHMAX]

I have a video on it here: th-cam.com/video/ldrI_-ViYx0/w-d-xo.html

[@eltonwild5648]

Do you have recipes for rabbit?

[@ONTHEPASSWITHMAX]

Actually most of my recipes and sauces for chicken will work just fine for rabbit. A great classic recipe is rabbit saddle with sorrel sauce. Also as a blanquette or stew with a light sauce works great. I plan on making a video soon!