I started my butcher career in the summer of 2012. Was hired with no experience but given a chance after taking no for an answer. Just thought everyone here,and hopefully Scott himself, know the impact he's made/had on a young kid from 🇨🇦 in his career. I hold you equally responsible with my first mentor in what Ive achieved and helping me develop skills to take me further! Thanks Scott.
Good luck. I hope it all works out for you. Real butchery is a dying art and remember the less people train or go into it a bigger salary you can command. To find a real good butcher these days is a rare thing.
Scott, glad you're back. Thanks to you, I made my sons each an end-grain cutting board, a kitchen knife, and a paring knife for Christmas. They're not fancy, just strong , functional, and razor sharp.
Reminds me of the night, aged 19, I ran over a hare on a unlit country back road. Not one to waste anything my parents found it neatly filleted and jointed in the fridge the following morning! I grew up a country lad....
Glad to have you back Scott. Can you explain to me (us) why when you kill a deer, you need to gut it immediately, whereas with rabbits and game birds you leave the guts in for long periods of time.
Really enjoyed this video, Scott. Brought back some lovely memories. Hare is very delicious, if something of an acquired taste! Looking forward to seeing the cheffing after watching the processing.
Growing up in Minnesota, I hunted cottontails frequently. Right after harvesting, i would hold the rabbit with its back towards the ground and rear legs pointing away from me. Then, with my thumbs, apply gentle pressure to the lower abdomen area. If there was any urine still in the animal it would be expelled. This technique reduced the possibility of getting urine on the meat when field dressing.
WELCOME BACK i had to use older videos to help me get through the pandemic .....for a few months i have been useing your skinning and beak down videos to help with a wilderness survival course as they are some of the best i have found .....this past weekend we actually got to do a small culling here in the seattle area of regular rabbits and i told the class that now they have the protien time to forage for the spices and other things your going to cook it in ...well the best rabbit was made by a 13 yr old boy, he cooked it with wild thyme and some wild garlic salt and pepper and spit roased it { salt pepper and butter was provided as im not a savage after all } well this young man did a perfect mid rare rabbit spit roased in butter and thyme basteing the ou side was crisp, and the flesh was to die for ...i asked him where this idea came from and he admitted to spending the lockdown between school work and he had watched 3 yrs of YOUR videos as before lock down we had started your breakdowns .....so this young man has a love for wild cooking and i will give he credit where it is do so thank you for these videos they are entertaining , educational and very motivvateing .....i have told him to send you a message and he is a sub so i hope this brightens your day ....and im glad to see you back you have been missed .
Amazing... same thing happened to me today. I was driving along and saw a dead coot on the road. I stopped and got out primarily just to lay it on the side of the road but noticed how good it looked so I took it home. When starting to pluck it I noticed it was even still warm! They are very well insulated obviously. The funny thing is this water bird has like a furry coating underneath the main feathers which really cannot be plucked so I took a torch and burned it off successfully. Because it's so fresh I'll let it rest for a day or two now and then finish cleaning it and cook it. The coincidence with me watching some of your videos today on how to prepare poultry (after a long absence myself) and now stumbling on this your latest video. Crazy.
glad you are back Scott sorry you have had a shit time,stay positive brother and things will work out and look after yourself. Absolutely loved the intro the countryside is beautiful and I'm surprised that hare looked in great condition. Look forward to the next vid.
Glad to see you back Scott, made some wild garlic sausages yesterday following your video they are in the fridge drying, the fridge stinks of garlic LOL and they taste fantastic, keep the vids coming Scott, atb john.
Scott, hello from across the pond in good ol USA. It's great to have you back. I just got over the 'rona and your videos got me thru. I look forward to seeing your butchery skills.
Good timing, found your channel the other day and have been binge watching. Got me motivated to dig out the saddle and legs of a rabbit which was sitting in the bottom of my freezer for the last 15 months,the stew is just finishing up now! Keep up the great videos.
Spot on that man. Can't understand what happened to it. Bloody heart attach mid road mate lol. Nice skills and drills as always. Looking forward to part two.
Hare today ....gone tomorrow ....ive probably butchered hundreds of Rabbits ,Hares ,squirrells ...now find ive been doing it wrong all these years ..welcome back Scott missed you
Good ol road kill. Honestly, can't beat it. People laugh when I bring it up or think I'm joking, but no, road kill is a great way to get food if you know what you're doing and what to look for. Also, glad you are back and doing well. I've missed your videos.
Welcome back I do enjoy your work. That did seem smallish for a hare, a nice youngun perhaps. Possibly a head injury though did I see a bruise on one rump so could have been a head hit and then tumble. Plus one on the pan fried backstrap one of my favorite game meats up there with Fallow tenderloin at least. I mince the rest and make patties :)
Mr Reed I have a suggestion for an episode of your series My father was a butcher his entire life. As I was growing up and as such he used to twine wrap his boneing knife handles. it's an old technique that I'm sure you're familiar with I think your audience would really enjoy seeing the technique of twine wrapping your favorite boning knife in case the handle or hill starts to loosen up and it helps with the grip and is actually clean hygienically when the knife handle gets you feel dirty you can just cut the twine off and rewrap it. I myself am a machinist and have used this technique for years and all my favorite hand tools hammers mallets and such . If you're familiar with the technique I believe it's your viewers would really get a kick out of seeing how that is wrapped and made into a permanent handle with a much better grip and the more you use it the tighter and harder it gets.
Mate so glad your back! Miss everything you do! Can't wait to see more of this rabbit! My mates and I just got one the other day Can't wait to cook it up!
Roadkill cafe' ... You kill it, we grill it! I find a small wire-gate carabiner works great for hang'in bunnys up. Make a slit behind the foot tendon and hook em up that way. I am also experimenting with using a, exact-o knife with a drop point ( #10) blade for boning out the little guys. It works really well, but the ultra sharp knife does bind up on the little bones. A simple razor blade works in a pinch, just toss it afterwards. Hope you doing better there Scott, take care, keep rockin'
Took me 2 hours to butcher the last (and first) rabbit i cooked. I did make a beautiful french dressed loin. But this man makes it look so easy! Nice work buddy!
Scott ,as an old Warwickshire country boy, I've not shot a hare for 35yrs, Why ? . No 1 ,They are two easy, no2 I don't want to be the one carrying it all day ,no 3 ,as you said they are a rather beautiful mystical creature which I can live without eating , preferring to watch their antics especially this time of year .
Great to see you back Scott!! Hopefully life can return to some sort of normality for all of us soon Looking forward to your future videos All the best mate👍🏻
That hare looks as clean as if you just went down to market to pick him up. I have a hard time believing it was hit by a car. It looks like it just ran out to the road and dropped from a heart attack! So good to see you back, BTW!
Glad to see you well. Will there be a box set of all 5 planned volumes once theyre complete? $15 shipping per book is a bit rough for those of us across the pond.
I kept on checking here, and then went to zuckbook and twatter and saw you posting there, so I just had to wait until you came back here, glad I did (although gulag owns utub so not much better there)
SRP Baby! So glad to see you back. Wow! I hope things are improving for you man. Roadkill baby! You have no idea how much grief I get from my mates for picking up and eating roadkill. Can't wait for the next installment. Cheers.
Fantastic stuff Scott. And another book in the pipeline eh? So looking forward to getting my Notorious PIG in the post. My name's in the last one it'll be in the next one. 🤘🔪🔥
i drive round woburn estates in the winter find plenty of chinese water deer road kill .december is the best month plenty of fat on them.if not puffed up and clear eyed i take them home.muntjack are ok but the meat is a lot darker than chinese its like cwd milk chocalate munty dark chocalate.i like a nice plump december hen pheashant with good layers of yellow fat .very few hares about tho there has been a bit of a recovery.up at ledburn mentmore area find lots of road kill pheashants also on the leighton buzzard by pass.generally find if picking up deer most get bashed sticking thier heads out of the grass verge.rabitts hares if not bodily damaged have head trauma as they tend to jump up when vehicles go over the top of them.the rabitts have vhd 2 at the moment so a bit thin on the ground.nothing to beat a three quarter grown rabitt with plenty of winter fat
These videos are extremely helpful! You have helped me up my game when it comes to small game. I am curious, why did you need to let the hare “set up” before you skinned/ gutted? I don’t do this and wondering if I should be doing it that way. Thanks for the great videos!
That's a lot of meat from one hare. I got a big buck I hit with my truck. One rib broke and punctured his lung. I threw out a piece of meat the size of a quarter. Cost me a headlight and trim.
The best road kill i ever had was a stag It wrote off the car that hit it. We threw it in the back of the work van then checked to see if the people in the car was ok ,well you got to get your priorities right. Anyway the police turned up and asked what happened we said it looks like they hit something lol Your Venison video came in handy old boy
Yes me and my mate hit a big Stag about 5 years ago. It was fully grown and literally wrote my mates car off. Unfortunately it was still alive so we called the local park ranger who came out and shot it. The damage it did, it looked like he’d hit another car.
Welcome back mate, Love your work, was checking almost daily on whether you had released another vid What’s the name of the song at the start of the video?
top stuff mate, "hers how i do my bunnies my mum did them this way New reply on "simmer bunny in water , bay leaf , chicken cube, salt, onion and bit of vinegar 4 desert spoons a bunny for about 2 or 3 hrs depend on age of bunny till tender, drain water off through strainer and keep some of the watery stock to thicken it with corn flour for a sauce, boil pasta , make salad with lettuce , onion chicken cube dissolved and drop of vinegar, when bunny ready cooked fry bunny in lot of butter till golden , eat with paste , salad and that sauce all over the lot like i do""
I started my butcher career in the summer of 2012. Was hired with no experience but given a chance after taking no for an answer.
Just thought everyone here,and hopefully Scott himself, know the impact he's made/had on a young kid from 🇨🇦 in his career.
I hold you equally responsible with my first mentor in what Ive achieved and helping me develop skills to take me further!
Thanks Scott.
Good luck. I hope it all works out for you. Real butchery is a dying art and remember the less people train or go into it a bigger salary you can command. To find a real good butcher these days is a rare thing.
This is my favorite food related channel!!! Often imitated, never duplicated!!!
Bless you and yours, Scott. Very welcome video. Thanks for taking the time.
Scott, glad you're back. Thanks to you, I made my sons each an end-grain cutting board, a kitchen knife, and a paring knife for Christmas. They're not fancy, just strong , functional, and razor sharp.
"Roadkill Roadhouse. You kill it, we grill it"
Reminds me of the night, aged 19, I ran over a hare on a unlit country back road. Not one to waste anything my parents found it neatly filleted and jointed in the fridge the following morning! I grew up a country lad....
Most Excellent. Glad to see this. Glad to see you use what God put in your path. Wonderful.
Scott!!!! Good to see you, mate! Can't wait for the next book installment! Cheers to you and yours! Stay safe and healthy!
Glad to have you back Scott. Can you explain to me (us) why when you kill a deer, you need to gut it immediately, whereas with rabbits and game birds you leave the guts in for long periods of time.
I’d hazard a guess that it’s due to the difficulty of quickly chilling the guts in large game.
Can cool small game quickly, can't cool big game quickly.
@@baloogan yep they gas up
You can cool small game very quickly whereas anything bigger than a turkey will stay warm for too long and could lead to spoilage.
Really enjoyed this video, Scott. Brought back some lovely memories. Hare is very delicious, if something of an acquired taste! Looking forward to seeing the cheffing after watching the processing.
Growing up in Minnesota, I hunted cottontails frequently. Right after harvesting, i would hold the rabbit with its back towards the ground and rear legs pointing away from me. Then, with my thumbs, apply gentle pressure to the lower abdomen area. If there was any urine still in the animal it would be expelled. This technique reduced the possibility of getting urine on the meat when field dressing.
WELCOME BACK i had to use older videos to help me get through the pandemic .....for a few months i have been useing your skinning and beak down videos to help with a wilderness survival course as they are some of the best i have found .....this past weekend we actually got to do a small culling here in the seattle area of regular rabbits and i told the class that now they have the protien time to forage for the spices and other things your going to cook it in ...well the best rabbit was made by a 13 yr old boy, he cooked it with wild thyme and some wild garlic salt and pepper and spit roased it { salt pepper and butter was provided as im not a savage after all } well this young man did a perfect mid rare rabbit spit roased in butter and thyme basteing the ou side was crisp, and the flesh was to die for ...i asked him where this idea came from and he admitted to spending the lockdown between school work and he had watched 3 yrs of YOUR videos as before lock down we had started your breakdowns .....so this young man has a love for wild cooking and i will give he credit where it is do so thank you for these videos they are entertaining , educational and very motivvateing .....i have told him to send you a message and he is a sub so i hope this brightens your day ....and im glad to see you back you have been missed .
Good find, Scott, gotta stop & investigate roadkill ... this is why I always carry a foraging bag just in case so i don't fill my car with fleas!
Amazing... same thing happened to me today. I was driving along and saw a dead coot on the road. I stopped and got out primarily just to lay it on the side of the road but noticed how good it looked so I took it home. When starting to pluck it I noticed it was even still warm! They are very well insulated obviously. The funny thing is this water bird has like a furry coating underneath the main feathers which really cannot be plucked so I took a torch and burned it off successfully.
Because it's so fresh I'll let it rest for a day or two now and then finish cleaning it and cook it.
The coincidence with me watching some of your videos today on how to prepare poultry (after a long absence myself) and now stumbling on this your latest video. Crazy.
glad you are back Scott sorry you have had a shit time,stay positive brother and things will work out and look after yourself. Absolutely loved the intro the countryside is beautiful and I'm surprised that hare looked in great condition. Look forward to the next vid.
Cracking video mate! And yes we’ve missed you.. you make it look so easy, looking forward to the book 👍🏾
Glad to see you're back. I missed these videos a lot.
Glad to see you back Scott, made some wild garlic sausages yesterday following your video they are in the fridge drying, the fridge stinks of garlic LOL and they taste fantastic, keep the vids coming Scott, atb john.
Scott, hello from across the pond in good ol USA. It's great to have you back. I just got over the 'rona and your videos got me thru. I look forward to seeing your butchery skills.
Good timing, found your channel the other day and have been binge watching. Got me motivated to dig out the saddle and legs of a rabbit which was sitting in the bottom of my freezer for the last 15 months,the stew is just finishing up now! Keep up the great videos.
Love you man, rely great videos and recipes. Paul Australia.
Scotty Boy, just like a bar of gold laying on the road, way to go. Great to see you back.
Spot on that man. Can't understand what happened to it. Bloody heart attach mid road mate lol. Nice skills and drills as always. Looking forward to part two.
Hare today ....gone tomorrow ....ive probably butchered hundreds of Rabbits ,Hares ,squirrells ...now find ive been doing it wrong all these years ..welcome back Scott missed you
Good ol road kill. Honestly, can't beat it. People laugh when I bring it up or think I'm joking, but no, road kill is a great way to get food if you know what you're doing and what to look for. Also, glad you are back and doing well. I've missed your videos.
Welcome back my friend, tuning in from Texas
Just yesterday I clicked on your channel to make sure the algorithm hadn't fucked me. Glad to see you back.
Just scrolled 10 mins looking for any updates. Lol
I've missed you and your videos, don't leave it so long next time! Beautiful job on that hare, reminds me, I must get some decent knives!
Extremely pleased you are back. Damn, I could give only 1 👍, you deserve so many more. Excellent tutorial. Best
Welcome back I do enjoy your work. That did seem smallish for a hare, a nice youngun perhaps. Possibly a head injury though did I see a bruise on one rump so could have been a head hit and then tumble. Plus one on the pan fried backstrap one of my favorite game meats up there with Fallow tenderloin at least. I mince the rest and make patties :)
Mr Reed I have a suggestion for an episode of your series My father was a butcher his entire life. As I was growing up and as such he used to twine wrap his boneing knife handles. it's an old technique that I'm sure you're familiar with I think your audience would really enjoy seeing the technique of twine wrapping your favorite boning knife in case the handle or hill starts to loosen up and it helps with the grip and is actually clean hygienically when the knife handle gets you feel dirty you can just cut the twine off and rewrap it. I myself am a machinist and have used this technique for years and all my favorite hand tools hammers mallets and such .
If you're familiar with the technique I believe it's your viewers would really get a kick out of seeing how that is wrapped and made into a permanent handle with a much better grip and the more you use it the tighter and harder it gets.
Scott, my dude... you want hares? We have tons of them here. The cats love hunting the babies!
Glad to see you back! You have been sorely missed!
Mate so glad your back! Miss everything you do! Can't wait to see more of this rabbit! My mates and I just got one the other day Can't wait to cook it up!
Roadkill cafe' ... You kill it, we grill it! I find a small wire-gate carabiner works great for hang'in bunnys up. Make a slit behind the foot tendon and hook em up that way. I am also experimenting with using a, exact-o knife with a drop point ( #10) blade for boning out the little guys. It works really well, but the ultra sharp knife does bind up on the little bones. A simple razor blade works in a pinch, just toss it afterwards. Hope you doing better there Scott, take care, keep rockin'
Great to see you back, Scott! We missed you. Always looking forward to your videos!
Echoing others, I’m so happy to see a video from you. I’ve been checking hoping that you weren’t quitting TH-cam . It’s been too long!
Took me 2 hours to butcher the last (and first) rabbit i cooked. I did make a beautiful french dressed loin. But this man makes it look so easy!
Nice work buddy!
If you tie your own fishing fly - hare mask is perfect dubbing for trout hooks....
Welcome back pal.looking forward to the new book,keep up the good work
Scott ,as an old Warwickshire country boy, I've not shot a hare for 35yrs, Why ? . No 1 ,They are two easy, no2 I don't want to be the one carrying it all day ,no 3 ,as you said they are a rather beautiful mystical creature which I can live without eating , preferring to watch their antics especially this time of year .
Good to see new videos. The hair looks great!
glad to see you back scott, love your videos!
Great video as usual Scott, can’t wait to see the next parts also for the hare book and I am excited to receive the pig book getting closer !!
Brilliant Scott, just had beer battered Hare balls for my tea tonight then found this vid 👍 still got the tender loins to go at 😁👍❤️
Great to see you back Scott!!
Hopefully life can return to some sort of normality for all of us soon
Looking forward to your future videos
All the best mate👍🏻
MR Rea how I have missed your back to basics butchery and running commentary.
Great to see you back.
Scott you are the Master.. i learn a lot about game from you ... thanks J
That hare looks as clean as if you just went down to market to pick him up. I have a hard time believing it was hit by a car. It looks like it just ran out to the road and dropped from a heart attack! So good to see you back, BTW!
It’s great to have you back Scott !!!! This brings back memories of my father and i doing this in NZ
Are Hares native to New Zealand or were they introduced during the colonial days?
Dexter Morgan has got NOTHING on Scott Rea!
Scott's knife work puts ol' Dex to shame!
Welcome back Scott :)
Love Dexter.
@@TheScottReaproject
Did you know that they are bringing the show back?
Don't know when but I can't wait until they do :)
Awesome. I'll look out for it. 😎
Good to see you back. Checked yesterday nothing ,then I got a E-mail that the book I ordered from you is coming in April.
So glad to see you back. It's been awful for everyone and it got worse when you weren't doing videos. Awesome, awesome to see you again.
I see we have one thing in common. Road kill cafe! Got a button buck a few months ago! Cleans highway and fills the freezer.
Fascinating video and I can’t wait to see what you’ll do with it, but very confused about the animals death. Heart attack?
I actually WAS wondering "Scott, dude, where have you been?"
Glad to see you well.
Will there be a box set of all 5 planned volumes once theyre complete? $15 shipping per book is a bit rough for those of us across the pond.
It's good to see ya back fella been missing ya youtube vids! :D
I kept on checking here, and then went to zuckbook and twatter and saw you posting there, so I just had to wait until you came back here, glad I did (although gulag owns utub so not much better there)
Hey! nice to see you back! in these Covid times one gets worried when people, especially nice butcher people, disappear all of a sudden.
We've all had a shite six months mate. We're with you. You've helped get many of us through. Glad to see you back. Cheers from the U.S.
Are you the farmer? Of course he's the fucking farmer!
Such a beautiful beast. Typed that and clicked back to watch the rest of the video and what do you say a few seconds in? "... a beautiful beast"
Good to see you back! Cheers from Copenhagen
I’ve never clicked on a video so quickly 😂 hope you had a nice Christmas and a good start to your new year.
SRP Baby! So glad to see you back. Wow! I hope things are improving for you man. Roadkill baby! You have no idea how much grief I get from my mates for picking up and eating roadkill. Can't wait for the next installment. Cheers.
Fantastic stuff Scott. And another book in the pipeline eh? So looking forward to getting my Notorious PIG in the post. My name's in the last one it'll be in the next one. 🤘🔪🔥
i drive round woburn estates in the winter find plenty of chinese water deer road kill .december is the best month plenty of fat on them.if not puffed up and clear eyed i take them home.muntjack are ok but the meat is a lot darker than chinese its like cwd milk chocalate munty dark chocalate.i like a nice plump december hen pheashant with good layers of yellow fat .very few hares about tho there has been a bit of a recovery.up at ledburn mentmore area find lots of road kill pheashants also on the leighton buzzard by pass.generally find if picking up deer most get bashed sticking thier heads out of the grass verge.rabitts hares if not bodily damaged have head trauma as they tend to jump up when vehicles go over the top of them.the rabitts have vhd 2 at the moment so a bit thin on the ground.nothing to beat a three quarter grown rabitt with plenty of winter fat
Holy hell! Glad you're back.
Thank the lord......our savoury saviour is back 🙌
These videos are extremely helpful! You have helped me up my game when it comes to small game. I am curious, why did you need to let the hare “set up” before you skinned/ gutted? I don’t do this and wondering if I should be doing it that way.
Thanks for the great videos!
Welcome back. And LOL'ing at one hand gloved and the other going on full Neanderthal.
That's a lot of meat from one hare. I got a big buck I hit with my truck. One rib broke and punctured his lung. I threw out a piece of meat the size of a quarter. Cost me a headlight and trim.
My. Fucking. Man. It is good to see a Scott Rea video.
I’ll have a copy of that book please Scott? It’ll be a corker, if you have your way, I’m sure.
That one time you happened to be filming and you get a bonus of 🤣. Waste not, want not.... 👍🏻
The best road kill i ever had was a stag It wrote off the car that hit it. We threw it in the back of the work van then checked to see if the people in the car was ok ,well you got to get your priorities right. Anyway the police turned up and asked what happened we said it looks like they hit something lol
Your Venison video came in handy old boy
Yes me and my mate hit a big Stag about 5 years ago. It was fully grown and literally wrote my mates car off. Unfortunately it was still alive so we called the local park ranger who came out and shot it. The damage it did, it looked like he’d hit another car.
When i was doing my chef training, every Sunday I had to clean 10kg lamb kidney and then clean them, put me right of hare or rabbits now
Knowledge is power! Thanks for all the great educational materials you give us.
I love the title! 😆 I wonder how many Americans get the reference
Beautiful mate. 🤘🏼🤘🏼
Way hey Scotty boy 👍
Greetings from.... Warwick 👊
Just when I’ve run out of rabbit recipes!
Glad to see you back. Thanks for the video.
Welcome back mate,
Love your work, was checking almost daily on whether you had released another vid
What’s the name of the song at the start of the video?
Best video yet love when the universe rewards us.
All right! Road-Kill Cafe is now serving!
Glad you're Back mate, I've missed you!
Looking forward to the next episode .
top stuff mate, "hers how i do my bunnies my mum did them this way New reply on "simmer bunny in water , bay leaf , chicken cube, salt, onion and bit of vinegar 4 desert spoons a bunny for about 2 or 3 hrs depend on age of bunny till tender, drain water off through strainer and keep some of the watery stock to thicken it with corn flour for a sauce, boil pasta , make salad with lettuce , onion chicken cube dissolved and drop of vinegar, when bunny ready cooked fry bunny in lot of butter till golden , eat with paste , salad and that sauce all over the lot like i do""
Just some PSI:
It is illegal in some European countries to pickup and/or utilise roadkill.
Please check your local laws before taking roadkill home
nice to have you back!
Glad your back haven't had anything good to watch in so long welcome back
Hi Scott Glad to see you’re back missed you
Welcome back baby, from Dorridge Butchers!
Good to see you back, sorely missed 😁👍
Great to see you’re back!
Good to see you back and nice video.
Hey! Where you been? Hope you're enjoying life. You did a lot of work here, and I hope it's paying off. Good job.
So glad to see you again!