Uprated. This type of "package" is immensely popular in France and they have the funniest ways of avoiding kitchen twine! Really clever! Very good idea here -- the spouse WILL eat rabbit once in a blue moon as long as it "isn't labor intensive." About to tackle another pheasant when he leaves for work and try your apples/cream/cider/brandy flambé. He won't eat it, but I will! (If the pheasant has endured ... ) Various mushroom stuffings are brilliant. Yay!
Wow...just wow. I have no other words that could accurately describe this dish. Absolutely amazing. I altered it a bit as I used the legs Friday night for cacciatore, so I used the shoulder meat for the stuffing. Seriously Scott thanks again for this recipe. Not sure I want to use the saddle any other way now.
"It's not art...it's food." I think you're shortchanging yourself! Scott, this looks absolutely incredible...and you're right, it's simple. But it sure does look like a LOT of work for a "very small package", as you put it. But...I'm still going to try it.
by far the best-tasting and the most moist and tender saddle recipe I have tried. Didn't expect a whole lot, but am thoroughly impressed and highly recommend for others to try. The only two modifications I did was to add a bit mroe cream in the stuffing instead of an egg white and use basil in addition to spinach for the wrapping.
Wow Scott! Thank you so much for sharing this! Just made 2 of these for me and the misses tonight, and it was absolutely the BEST meal we have ever tasted! A million times thank you! If I was on death row and had to pick a last meal, this would probably be it! Just wow! I served it with asparagus and it was fantastic. Just wonderful! A hearty handshake and pat on the back from us across the pond, here in Texas. You sir are a culinary god!
Hi Matthew,im really pleased for you mate,it is a stunning dish,glad you like it,did you find it easy enough to follow?,cause that is what its all about,stunning dishs cooked simply,thanks for your fantastic comment my friend i really appreciate it,all the best matt,cheers.Scott
I did! It was very simple to follow your instructions. I just doubled the measurements, followed the steps, and Allons-y! A few hours later I had a gorgeous dish. It was perfect! Thanks again! You videos are always so easy to follow along with, with enough humor mixed in to keep me laughing every time I have to rewind the video to re-watch a step. I wouldn't change a thing.
Scott, I raise my own bunnies. Since I am new to it and learning how to cook them, I really appreciate your expertise. I cooked this recipe for my family tonight. OMG! It turned out really well. Thank you so much for taking the time to make all these videos. 😄
Looks fantastic. I am going to serve a similar dish to guests at a lodge this summer, I recommend adding a few chopped chestnuts to the mushroom duxelle too!. I wrap mine in prosciutto and then cook it sous vide before searing in a hot pan to get some caramelisation. Never tried the spinach though, will certainly give it a go!
I Think this is a great little dish...rabbits a fantastic lean meat and we should be eating more of it,....yes there a bit of wok to it but the final result is so worth it
You need to get a goats writer to do a cook book, especially you your game dishes. The reason I suggested a goats writer is you need to keep posting all of your great videos.
Hi Scott. Made this for tea tonight first time. It didn't look quite like yours when I got it deboned and I don't think I cooked it long enough so 50 % disappointed. But I know I will get it right next time and when I do it will be fantastic. I'm pleased overall with what I did. Many thanks.
I've just started a C&G in Butchery. Nice to see you doing this kind of thing on TH-cam, it gives me a lot to look forward to. PS Rabbit is an underrated meat
I have to say I cooked this ,and I doubt it was as good as yours because believe me I am no chef BUT WOW , the flavours are pretty intense especially with the sauce, I have to say winner winner chicken dinner, except its rabbit obviously, and fresh caught by me so even better ;)
Great video Scott but you need to EQ your vocal with less top end on the highs and high to mid range .Not easy on the ears the old mate. Most good editing programs have this feature. Also are you using a mic? Please keep up the good work. Love your content.
I worked on this all afternoon, went to drain my stock and watched in horror as my vessel turned sideways, and it all drained down the sink. I almost cried.
Hey Scott, Do you ever brine rabbit before you cook it? I heard it removes some of the gamey flavor of the meat. I don't mind the gamey flavor but my wife isn't a huge fan of the taste. This recipe looks awesome by the way. Rabbit season opens in July here in Cali. I can't wait to try this out.
So for the late reply mate,sometimes i do,i use 2 methods,either in milk and a drop of water,or just in a mild salt water brine,for a couple of hours or over night if possible,both work brilliantly,sometimes then can be gamey because the musk glands are left on,which make them a bit funky then.Hope this helps mate
Uprated. This type of "package" is immensely popular in France and they have the funniest ways of avoiding kitchen twine! Really clever! Very good idea here -- the spouse WILL eat rabbit once in a blue moon as long as it "isn't labor intensive." About to tackle another pheasant when he leaves for work and try your apples/cream/cider/brandy flambé. He won't eat it, but I will! (If the pheasant has endured ... ) Various mushroom stuffings are brilliant. Yay!
Wow...just wow. I have no other words that could accurately describe this dish. Absolutely amazing. I altered it a bit as I used the legs Friday night for cacciatore, so I used the shoulder meat for the stuffing. Seriously Scott thanks again for this recipe. Not sure I want to use the saddle any other way now.
"It's not art...it's food." I think you're shortchanging yourself!
Scott, this looks absolutely incredible...and you're right, it's simple. But it sure does look like a LOT of work for a "very small package", as you put it. But...I'm still going to try it.
by far the best-tasting and the most moist and tender saddle recipe I have tried. Didn't expect a whole lot, but am thoroughly impressed and highly recommend for others to try. The only two modifications I did was to add a bit mroe cream in the stuffing instead of an egg white and use basil in addition to spinach for the wrapping.
Well done Scott, another great recipe
Cheers Steve this recipe is pure genius,all the best mate.Scott
Wow Scott! Thank you so much for sharing this! Just made 2 of these for me and the misses tonight, and it was absolutely the BEST meal we have ever tasted! A million times thank you! If I was on death row and had to pick a last meal, this would probably be it! Just wow! I served it with asparagus and it was fantastic.
Just wonderful! A hearty handshake and pat on the back from us across the pond, here in Texas. You sir are a culinary god!
Hi Matthew,im really pleased for you mate,it is a stunning dish,glad you like it,did you find it easy enough to follow?,cause that is what its all about,stunning dishs cooked simply,thanks for your fantastic comment my friend i really appreciate it,all the best matt,cheers.Scott
I did! It was very simple to follow your instructions. I just doubled the measurements, followed the steps, and Allons-y! A few hours later I had a gorgeous dish. It was perfect! Thanks again! You videos are always so easy to follow along with, with enough humor mixed in to keep me laughing every time I have to rewind the video to re-watch a step. I wouldn't change a thing.
looks very good...another to try this winter
That looks absolutely bloody beautiful!!! I’m salivating!!!
nice one Scott , looks so tasty n tender .
I just culled my first 6 rabbits. I'm excited to try your recipes. Thank you for sharing your expertise!
Made this for me and the missus today and it was amazing! Your videos are always creative and fun to do in the kitchen. Thanks
Wow, yeah great food IS art too. yumm
Just made this today and it was great, the wife even liked it! Keep up the good videos.
Chad Rosebrook Nice one Chris,its a lot of work but as you know my fried,well worth it many thanks...Scott
Scott, I raise my own bunnies. Since I am new to it and learning how to cook them, I really appreciate your expertise. I cooked this recipe for my family tonight. OMG! It turned out really well. Thank you so much for taking the time to make all these videos. 😄
Looks fantastic. I am going to serve a similar dish to guests at a lodge this summer, I recommend adding a few chopped chestnuts to the mushroom duxelle too!. I wrap mine in prosciutto and then cook it sous vide before searing in a hot pan to get some caramelisation. Never tried the spinach though, will certainly give it a go!
I Think this is a great little dish...rabbits a fantastic lean meat and we should be eating more of it,....yes there a bit of wok to it but the final result is so worth it
Wow! So simple yet so magnificent! You had me salivating for the entirety of the last 3 minutes!
Another cracking episode Scott. I might try wrapping mine in Puff pastry as well. Rabbit Wellington.
I am absolutely starving after watching this, magic
Omg that looks redickulesey so bloody nice
Preparing to make this for my gf in Lithuania, where they still sell rabbit in supermarkets!!! Looking forward to it...
Amazing dish and masterful cooking skills. You put all those TV chefs to shame.
These videos are brilliant. Thank you.
Amazing as always. I'm having a go at this.
You need to get a goats writer to do a cook book, especially you your game dishes. The reason I suggested a goats writer is you need to keep posting all of your great videos.
Your videos are really well presented and are a great way to learn new recipes. Well done mate!
Beautiful dish!
Finally! The wait is over!! Nice recipe.
But I was surprised there was no cup of heavy cream in it...lol
Hi Scott. Made this for tea tonight first time. It didn't look quite like yours when I got it deboned and I don't think I cooked it long enough so 50 % disappointed. But I know I will get it right next time and when I do it will be fantastic. I'm pleased overall with what I did. Many thanks.
Nice one.next time you will nail it.all the best....scott
+Scott Rea what is that stuff you put in before the mushrooms in the butter
Wow! That looked like a ton of work but the end result looked delicious. I'd be willing to try it if I can find some good rabbits.
I like your videos. That sure looks tasty! Yum!
I hate you so much for not making enough for me! (This looks heart-meltingly good...)
I've just started a C&G in Butchery. Nice to see you doing this kind of thing on TH-cam, it gives me a lot to look forward to. PS Rabbit is an underrated meat
Rob Brown Thanks Rob,and enjoy the journey on your c&g,any questions i can help you with just ask mate,many thanks.Scott
Scott Rea You my friend, is frigging awesome. Fellow, Brit here !!!
What an amazing dish! (Might be nice with some pine nuts in the stuffing too) 👍
I have to say I cooked this ,and I doubt it was as good as yours because believe me I am no chef BUT WOW , the flavours are pretty intense especially with the sauce, I have to say winner winner chicken dinner, except its rabbit obviously, and fresh caught by me so even better ;)
Good stuff!!
Great video Scott but you need to EQ your vocal with less top end on the highs and high to mid range .Not easy on the ears the old mate. Most good editing programs have this feature. Also are you using a mic? Please keep up the good work. Love your content.
lovely series
Thank You
I love it.
I worked on this all afternoon, went to drain my stock and watched in horror as my vessel turned sideways, and it all drained down the sink. I almost cried.
mmmmmm scrumptious
I will try it. Thank you
Hey Scott, Do you ever brine rabbit before you cook it? I heard it removes some of the gamey flavor of the meat. I don't mind the gamey flavor but my wife isn't a huge fan of the taste. This recipe looks awesome by the way. Rabbit season opens in July here in Cali. I can't wait to try this out.
So for the late reply mate,sometimes i do,i use 2 methods,either in milk and a drop of water,or just in a mild salt water brine,for a couple of hours or over night if possible,both work brilliantly,sometimes then can be gamey because the musk glands are left on,which make them a bit funky then.Hope this helps mate
👍👍👍
Love it! Wspaniałe danie! :D
thats a lot of work put into a small dish
Whenever I roast rabbit in the oven I don't use a timer. I use a meat thermometer. Rabbit is done when it hits 160°F.
What's the name of the type of creme used in this and the other rabbit dish I can't seem to make out what it's called
Wtf is this I was just searching how to make a bunny splashie and saw this.... Omg.. No
youre saying god doesnt exist only chaos which i hope is your fate until you value order/god
You butchered your rabbit incorrectly