I found a road kill Seagull and I boiled it in on cooker. It was lovely meat and was nice and dark and it was just like Lamb. Road kill is wonderful food and countryside is full of it. Amerdown is my best spot and Stratton on Fosse. My girl makes dream catchers out of all the Pheasants wings and they a brilliant...
Where I have lived in the Louisiana Cajun areas, our Boudin is usually made with rice and liver pate' and spices and stuffed in to sausage casings before frying them. This looks to be a very flexible and delicious way to make them without all of the huge batches needed to make it worth while to fill up a sausage filler. Good job, I'm going to try this soon. I must tell you I am so enjoying your project on TH-cam. Please keep going with these little gems.
U'r KILLIN me with the close-ups man!! I grew up in New Jersey,USA back in the 60's and 70's, on a horse and cattle farm.All winter my MISSION in life was Duck,Rabbit,Pheasant,Whitetail Deer,Squirrel,Quail hunting.I literally LIVED for it. Just as much for the sport,as for my Pennsylvania Dutch Mothers game recipes. If you've never had Squirrel and dumplings,you haven't lived M8!! Your new HI-DEF CAM is BRILLIANT man!! Please Scott, Keep these videos coming!! I can only imagine or remember the flavors I have tasted in my youth. Great job!!!
Now I'm thorn between this recipe and your rabbit stew recipe. Good thing we are getting 20cm of snow tonight so the rabbits get trails going again to snare them! Awesome looking recipe as always Scott,
Scott Fabulous vid , yes i have had those before . We used to call them Rabbit rissoles and you don't forget the flavor , they are even better next day ,, Thanks again Scott great cooking .
hot boudin, cold cous cous, c'mon tigers push, push, push! yayyyyy! (LSU style) now that that is said, thanks Scott for all the trainin, my family loves it when I try to cook and thanks to you it is quite doable and quite tasty, love you man!
I think that a creamy mustard sauce with white wine would work well with this. That's what my wife does when she cooks a whole farm-raised rabbit -- very tasty.
great video, i love game, i do a lot of beating so get it for free, love the bit in the video when you started singing bright eyes it did make me chuckle, going to try this next time i get some bunnys
YUM.....also love listening to your witty chitter chatter... I was given a great recipe from a hunter years ago, he called it 'Peasant Pheasant' (nothing like the Posh Roast Pheasant. It was more of a Casserole) I'd love to see you do more uTubes on the ordinary everyday approach to game cooking Scott.
Hey Scott! love the French cooking. I'm a student from Lake Charles, Louisiana. You're a great influence to me cause I strive to be an awesome cook as you are. You're the best. -A.J.
awesome video man. and seeing what u do with boudin sure makes me think of my home state Louisiana. but would love to see what u could do with some gar fish
They look lovely ! Like the idea of chilli and mayo she cool etc great stuff learnt so much! Although in make a damn good pork pie and sell them at Xmas for cancer research etc! Great vid keep doing then please!
Scott these look amazing. I just started to raise my own California rabbits and looking for a recipe like this. I cannot wait to try these. I have been following you for a couple years now and love your channel. R u a professional butcher?
Scott, you're just about ready for a themed potluck or picnic. Our first theme: spherical foods. Scotch Eggs, Venison Meatballs and Rabbit Boudin. I wonder what the others will contribute.
I'd love to see you do something simple and delicious like some kind of meatloaf or meatballs from some sort of game. Especially deer. We do a lot of deer hunting in my area and I'm always looking for good venison recipes.
i want it, i want it! I am am a dirty bitch and I want it dammit ! :-) I paused and calmed down a bit . Great recipe Scott, your channel continues to go from strength to strength and you deserve all the success. Well done mate. Keep em coming.
Scott Rea hey Scott just wondering do u think I could make this with older soup rabbits around 2-3years old and have the same results my wife and I love this dish and have made it several times but always with young rabbits and we usually add some pork just to stretch it cause it is truly a family favorite but I have several larger soup rabbits just wondering if I can do this instead of soup or stew
thanks for another great video. I especially enjoy the traditional food tutorials. Didn't see it in this one but what is the "brown sauce" I see you using so often?
Great looking recipe as always mate but I doubt I can ever make it as I have no clue where to source wild rabbit in the East End of London. You don't have a recipe for fox do you? We have plenty of those annoying buggers round here!
I thought this video was a lot older then it is I watched it was seems like 6 years ago but the upload date is 2016 lol so I guess not lol any way my wife and I have been making them since, we love them unfortunately we stopped raising rabbits last year but I’m going to to get back into it this year need some in the freezer but any way I’m going to make some with turkey and pork tomorrow lol hopefully they turn out I’ve always said we could ya chicken or turkey or just pork but never have always stuck with the pork rabbit mix until now lol
New sub here. What is that last spice that you put in? You said it twice and both times said that you pronounced it wrong. I couldn't make it out. Thanks.
omg, looks amazing. any advice on where to get safe rabbit? I heard you can't eat them or hunt them after or before a certain time of year. something about parasites and a heavy frost.
Mostly rabbit ailments dont carry over to humans they are species specific, there is a liver issue that I cant remember the name if atm but the liver looks off, having white spots and fatty globs so anyone with half an eye could see it and i dont belive its dangours just unsightly and less palatable but anyway hope that answered some if your questions
very cool Scott. Not seen these before, the first leg was a little like Matzah balls (no rabbit) in the liquid then you went ganster on me and they turned out like a cross between a Scotch Egg and a porno. Awesome. Cheers Moose.
No rice? My family is not mostly Cajun but have adapted lots of their cooking over the years... Our family recipe includes rice. Us great-grandkids have manipulated it further.
I found a road kill Seagull and I boiled it in on cooker. It was lovely meat and was nice and dark and it was just like Lamb. Road kill is wonderful food and countryside is full of it. Amerdown is my best spot and Stratton on Fosse. My girl makes dream catchers out of all the Pheasants wings and they a brilliant...
Love to see people eating wild food, I'm a hunter a fisher and forager and love my wild food
OH my I love rabbit, I felt like i could smell this.Yummy u are the best cheif ever.
Where I have lived in the Louisiana Cajun areas, our Boudin is usually made with rice and liver pate' and spices and stuffed in to sausage casings before frying them. This looks to be a very flexible and delicious way to make them without all of the huge batches needed to make it worth while to fill up a sausage filler. Good job, I'm going to try this soon. I must tell you I am so enjoying your project on TH-cam. Please keep going with these little gems.
U'r KILLIN me with the close-ups man!!
I grew up in New Jersey,USA back in the 60's and 70's, on a horse and cattle farm.All winter my MISSION in life was Duck,Rabbit,Pheasant,Whitetail Deer,Squirrel,Quail hunting.I literally LIVED for it.
Just as much for the sport,as for my Pennsylvania Dutch Mothers game recipes.
If you've never had Squirrel and dumplings,you haven't lived M8!!
Your new HI-DEF CAM is BRILLIANT man!!
Please Scott, Keep these videos coming!! I can only imagine or remember the flavors I have tasted in my youth.
Great job!!!
They look amazing a cross section of loveliness.mmmmmmm now I’m hungry.
"golden brown, texture like sun"... I see what you did there!
cracking recipe!
simply fantastic
I live in Louisiana, I'm suprised they have boudin over there! we make it wish rice and all kinds of meat! awesome!
oldy but a goldy! Brilliant man!
Magic yet again Scott in the pot.
well impressed, definitely going to try this for the wife. Thanks Scott.
Scott! Absolutely excellent recipe. thank you for sharing this delicious video.
Now I'm thorn between this recipe and your rabbit stew recipe. Good thing we are getting 20cm of snow tonight so the rabbits get trails going again to snare them! Awesome looking recipe as always Scott,
i made this with ground chicken as rabbit isnt as easy to come by... it was amazing. great vid scott thanks.
Scott Fabulous vid , yes i have had those before . We used to call them Rabbit rissoles and you don't forget the flavor , they are even better next day ,, Thanks again Scott great cooking .
I so enjoy your channel. Thank you for all your hard work. There are so many things that you've made that I want to try.
Love your videos man! it makes me feel like i can actually prepare high quality meals! love it!
Yeah well done Scott nice easy to understand recipe's without a thousand ingredients
Thank you. Those look great. It also gives me some ideas about hushpuppies. I dont know why.
Enjoyed and liked. Thanks, for all your great videos.
Oh,how I wish I had bought your Rabbit book when it was published !
Chilling balls does help them firm up... Great vid Scott, can't wait to try it out.
Scott another Rabbit recipe - Loved it. Between this and your bunny burgers recipe I can't wait till my baby bunnies to grow up!
Fred in Connecticut
Those look amazing Scott. I believe I'll have to try this recipe. Great work, as always!
Yet another beauty Scott, nice one mate
Wow, looks great! Another great video.
Looks awesome Scott! Can't wait to play with this and come up with something equally as awesome!
+CookLike ACaveman Nice one Larry
,have you tried your mixer yet dude?
Now you know being a avid rabbit hunter this is on my list for lunch tomorrow. Looks real good. Cheers RH
Nice recipe Scott,loved this s one ty
very nice.. fresh outta rabbit. i will try with turkey and pork.
Great Recipe Scott, those looked mighty good.
hot boudin, cold cous cous, c'mon tigers push, push, push! yayyyyy! (LSU style) now that that is said, thanks Scott for all the trainin, my family loves it when I try to cook and thanks to you it is quite doable and quite tasty, love you man!
Hey Scott I love natural good meat thanks for all the great recipe for wild game just awesome
These look amazeballs, and thanks for the FB add haha.
great recipe. here in Louisiana we put rice in our boudin.
Man, that looks delicious! I really should stop watching this channel when I'm hungry.
That ones on another level mate!
I think that a creamy mustard sauce with white wine would work well with this. That's what my wife does when she cooks a whole farm-raised rabbit -- very tasty.
Im hungry, looks amazing!!!
Good man Scott! Will share this vid with my friends : )
Looks great! "My beautiful balls" got a laugh out of that.
Boudin is a very popular sausage made by the Cajuns in Louisiana over here. Like to try it sometime...
great video, i love game, i do a lot of beating so get it for free, love the bit in the video when you started singing bright eyes it did make me chuckle, going to try this next time i get some bunnys
"One.... Deux." 😂 Love it Scott, obsesed with your channel, thanks mate!
Thanks for the rabbit dish. I raise rabbits for meat. I will be trying this soon.......
Absolutely beautiful man 👍🏼
Cracking good preparation.
Magic Dr!
set me up a bed in the shed I'm moving in!!!
Looks good remind me of Portuguese ballos lol, or whatever we call them.
YUM.....also love listening to your witty chitter chatter...
I was given a great recipe from a hunter years ago, he called it 'Peasant Pheasant' (nothing like the Posh Roast Pheasant. It was more of a Casserole) I'd love to see you do more uTubes on the ordinary everyday approach to game cooking Scott.
I must go hunt me a few wabbits, they look smashing!
I nearly "dirtied" my pants as always when watching your videos! Damn, that looks soooo good!
Hey Scott! love the French cooking. I'm a student from Lake Charles, Louisiana. You're a great influence to me cause I strive to be an awesome cook as you are. You're the best.
-A.J.
+Anthony Gospodarek Cheers Anthony, its just practice Louisiana is one of my dream culinary destinations dude.all the best
I really like your videos. I enjoy the rabbit recipes a lot. Can you make more please and maybe show how you would make bunny tacos please
awesome video man. and seeing what u do with boudin sure makes me think of my home state Louisiana. but would love to see what u could do with some gar fish
Just jointed all my rabbits and frozen them. Will have to shoot some more now !!
I do check out the SRP huge fan continue with the best work. Traditional. To my licking.
They look lovely ! Like the idea of chilli and mayo she cool etc great stuff learnt so much! Although in make a damn good pork pie and sell them at Xmas for cancer research etc! Great vid keep doing then please!
Scott these look amazing. I just started to raise my own California rabbits and looking for a recipe like this. I cannot wait to try these. I have been following you for a couple years now and love your channel. R u a professional butcher?
Scott, you're just about ready for a themed potluck or picnic. Our first theme: spherical foods. Scotch Eggs, Venison Meatballs and Rabbit Boudin. I wonder what the others will contribute.
Say shallots 6 times. Cheers from across the pond. Awesome recipe and assistance cooking it! Suggest a sauce for these?
I'd love to see you do something simple and delicious like some kind of meatloaf or meatballs from some sort of game. Especially deer. We do a lot of deer hunting in my area and I'm always looking for good venison recipes.
Hey Matt.i have some great simple venison recipes all ready, including meatballs.ill get you the link mate...
just tried this and it was fantastic. have you got a video of boning and rolling a rabbit like your muntjac video?
yummy mannnnnnnnnnnnnn
👍🏻👍🏻
These look so good. I really want to try it but I'm not sure how to get that kind of pork.
i want it, i want it! I am am a dirty bitch and I want it dammit ! :-) I paused and calmed down a bit . Great recipe Scott, your channel continues to go from strength to strength and you deserve all the success. Well done mate. Keep em coming.
Thanks Aaron my friend.hope your well mate.all the best.
Scott Rea hey Scott just wondering do u think I could make this with older soup rabbits around 2-3years old and have the same results my wife and I love this dish and have made it several times but always with young rabbits and we usually add some pork just to stretch it cause it is truly a family favorite but I have several larger soup rabbits just wondering if I can do this instead of soup or stew
Hi, love your videos. Can you show us how to make a simple rabbit barbecue recipe whilst keeping it moist? Thanks.
thanks for another great video. I especially enjoy the traditional food tutorials. Didn't see it in this one but what is the "brown sauce" I see you using so often?
I'm extremely hungry now...
Maybe cauliflower in it too? I agree with the Mayo Mustard taste too.
There are places ihere, in South Louisiana, that have been selling cased stuffed boudin made with cauliflower. They can't keep it in stock right now.
makes me want to hunt some wabbits! :-)
Is that Herbes de Provence rather than Quatre Épices? Or perhaps Fines Herbes? Looks fantastic at any rate!
top class mate does it have to be game wit pork
what kind of camera are you using. It is so clear
Got to do this scott. what was in the spice mix ?
Great looking recipe as always mate but I doubt I can ever make it as I have no clue where to source wild rabbit in the East End of London. You don't have a recipe for fox do you? We have plenty of those annoying buggers round here!
My wife says she won't eat rabbit. I'll bet she eats these when I make them!! Heh Heh Heh
+Some Southern Stuff Not rabbit if she doesnt know ;) haha
What your wife doesn't know, doesn't hurt... (huehuehue) 😄
Going to get a mess of squirrel in the morning and doings this but adding Cajun seasoning instead
Write out please the special seasoning mix
Just when im About to sleep at 5:36 AM
I thought this video was a lot older then it is I watched it was seems like 6 years ago but the upload date is 2016 lol so I guess not lol any way my wife and I have been making them since, we love them unfortunately we stopped raising rabbits last year but I’m going to to get back into it this year need some in the freezer but any way I’m going to make some with turkey and pork tomorrow lol hopefully they turn out I’ve always said we could ya chicken or turkey or just pork but never have always stuck with the pork rabbit mix until now lol
More bunny's on the hob please.
New sub here. What is that last spice that you put in? You said it twice and both times said that you pronounced it wrong. I couldn't make it out. Thanks.
what temp should the thermometer be?
I'm thinking a pinch of grated parmesan or romano cheese in the breading would be lovely.
omg, looks amazing. any advice on where to get safe rabbit? I heard you can't eat them or hunt them after or before a certain time of year. something about parasites and a heavy frost.
Mostly rabbit ailments dont carry over to humans they are species specific, there is a liver issue that I cant remember the name if atm but the liver looks off, having white spots and fatty globs so anyone with half an eye could see it and i dont belive its dangours just unsightly and less palatable but anyway hope that answered some if your questions
Scott, do you ever enjoy/make Maltese recipes? this dish, and 3 or 7 beers, with maybe something as simple as horseradish, lordy lordy......
You should call them Hush-Bunnies lol. Scott, have you ever lost a piece of jewelry while preparing food?
This looks so Good!
PS. Are you having your tattoos on the right hand removed? 😱
Do you do half rabbit/half pork for taste preference, or would you have used all rabbit meat if you had enough?
Hi micah I use half pork as the rabbit is super lean so the fatty pork stops it drying out.hope this helps.cheers
ho my good ness
very cool Scott. Not seen these before, the first leg was a little like Matzah balls (no rabbit) in the liquid then you went ganster on me and they turned out like a cross between a Scotch Egg and a porno. Awesome. Cheers Moose.
Sauce? I will make this as soon as 8oz of rabbit arrives.
make a video about your watch
In Louisiana we pronounce them BOO-dan, and they come in links and balls. Never seen em with rabbit tho! Time to start killing the buggars...
No rice? My family is not mostly Cajun but have adapted lots of their cooking over the years... Our family recipe includes rice.
Us great-grandkids have manipulated it further.
Lickyig should say!
Quatre épices: th-cam.com/video/wdhYVNu2b_A/w-d-xo.htmlsi=ZRnzvlb7GpJcAvkf