Wild Rabbit.A simple and healthy recipe. Bunny burgers, using the ultimate organic game meat, wild Rabbit, no additives or artificial flavours, just ,pure ,clean and healthy ingredients, wonderful Game Meat.Rabbit
Saw your piece on the DM Scott. So proud of the growth of your channel. You've taught me so much watching your videos.Your really doing a stella job on your videos. Keep up the great work mate. God Bless
HELLO SCOTT GREETINGS FROM MEXICO (AGAIN). Congratulations for your channel and i need to say THANKS FOR SHARE ALL OF THIS GREAT TIPS AND RECIPES, IT ARE WONDERFUL AND YOU MAKE IT SO EASY TO PREPARE. I will taste this hamburger today and i hope many people prepare it because it are tasty!!!! Have a good day and please share more tips and video; Good bless you and your family!!!!!!
This looked so delicious that I had to make it the next day. I followed the recipe, except for two things, I used turkey instead of rabbit(I couldn't get rabbit), and I used a food processor instead of a meat grinder. My fiancee and I LOVED it, definitely adding it to our family menu. Thanks so much!
This is such incredible inspiration. 😍 I can't wait until my bunnies are old enough to harvest! It's awesome to see the outcome of raising your own rabbits. Thanks!
We just started breeding rabbits for meat and I can't wait for my first litter of fryers and make some of Scott's recipes. These burgers look fantastic. Wish he had listed the brand of the meat grinder. Anyone know which one he bought, as I can't see the name.
So i just subscribed to your channel a few days ago. Since then, ive made to deer shank oso bucco, the rabbit with mustard and just got done making and eating the bunny burger!!!! You are amazing and i appreciate AND love this channel! Cheers Bro!
You are off the charts my man. Cooked my first rabbit meal using your recipe....awesome..... butchering my own lamb and pig following your videos....keep up the good work . Im spreading the word over here in the states about your channel
I loved reading the replies. I put up one video of me raising a dead rabbit on Facebook and people went nuts. That's North Americans for ya. However, in large cities such as NY city there are diverse people and rabbits are on the menu in restaurants. It's a low cholesterol, superior protein, and lean animal. If it wasn't for Disney, cartoons, and books, people here would be eating and enjoying them. Thanks for the video! Looks delicious !!
man I lived in England for 4 years and not once did I eat anything as awesome as you make. You need to go on tour and teach the restaurants how to cook
When I go hunting I always eat what I kill. I've never has a rabbit in a burger 'form' before and it's a great idea! Thanks a lot, this has really inspired me:)
Those burgers look great and nice and simply shown too. I see you have the Andrew James mincer which came out top in many reviews recently for domestic mincers. Nice to see it in action. However try making your own mayo which is so easy especially if have a good stick blender. Also instead of the ketchup a good homemade ketchup or even better a tomato relish :) Tomato relish really brings burgers to a different level and homemade is best :)
Been shooting for years & have just got a mincer for this purpose. Thank to you by the way I can get down to something different. No more roast or stewing yea! !will let you know how I get on. Cheers! !!
Thanks for posting this video. I have been kicking around the idea of making burgers out of blacktail jackrabbits. They're plentiful out here and considered a pest species. I will brine them at first I for 12 to 24 hours.
Hey Scott, how do you normally preserve the meat from the field after hunting to take it back home to process? A little warm in California high deserts
I do a bit of hunting and the mincer was the best bit of hunting kit I have after the 12 guage. Hare rabbit goat, venison have all been through the mincer beauty is that in our fast paced lifestyle mince is awesome for those quick meals I don't usually add fat but rather just cook rareish so the moisture is retained.
Excellent Scott and not a E- number in sight, may be you should consider doing a E book of your recipes with a list of equipment suppliers etc. Regards Gazza.
There's actually Two mayonnaise brands that will do. Hellman's, AND Best Foods. The reason for this is that they're both the exact same mayonnaise, just marketed under the two different names. In the USA, Hellman's is available in the Eastern states, and Best Foods is marketed in the west (no flipping idea why they do that, but it's been like that for many, many decades)... CrAZy, huh? PS. I've lived my entire life on the west coast of the USA, and I grew up with Coleman's mustard, and Lea & Perrins Worcestershire sauce!
Yet another cracking video. Many thanks for sharing. The yellow handled knife you use at the beginning to bone out the saddle looks up to the task, may I ask what it is please ? Sean.
Hi sean,it is a 5 inch, curved,semi flexable boning knife,it cost £10,delivered,are you in the uk or us? let me know and i can tell you where to get one,cheers.Scott
No problem sean, I use. Butchersequipment.co.uk,and it is a Icel 5" boning knife flexi curved, priced at £8.24p and that's delivered, so check them out mate, cheers.Scott
we shot about 7 snoeshoe hares this hunting season and we have saved them to try this recipe out. Cant wait! on a side note Scott Rea's Rabbit with mustard recipe is amazing also.
update: used fresh rosemary but ground sage along with other spices Scott suggested, 50/50 fatty pork and Rabbit. I only did one grind using fine plate and mixed well by hand. The burgers turned out amazing and the extra ground meat can be easily used for other dishes where ground beef or pork is required. Will definitely do this again!
Hey Scott! One question. I noticed on the bunny's that you didn't do a primary bind before you pressed the burgers. Slip of the mind this one time or was it intentional? Seems they came out nice without it and not too crumbly.
hi Joe.i got mine from a butchers sudries shop.but you can get them on amazon. they are not cheap.but you get what you pay for and this will last you for life.they are the trade standard so are well built. they are made by a company called spikomat.its a seriously good bit of kit.hope this helps . cheers, Scott
These burgers, Gorgonzola melting on top with a few sliced Jalepenos = perfect Saturday lunch. The belly pork takes these from perfectly ok to "these are delicious".
Oh yeah do bunnies make good sausages or am I going a bit too far? If you have a recipe for this Share please . Going to give my new grinder a good working.
Gerry Ward Most definitely Gerry,heres a link to the video,just use the same amount of meat,in weight,in the video,but,use half fatty pork (pork belly/shoulder) then half of rabbit meat,and away you go,heres the link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-slICWho5Ccw.html
Hi ,i can not explain how good this mincer is,it is normally £129 quid,so its half price,for that you get a seriously powerful motor,better than any of the other cheaper models,plus its a sausage stuffing machine aswell,so yes, i think you will not be disappointed if you invested in this bit of kit,hope this helps,many thanks.Scott
Hi CC,bacon would be brilliant in these burgers,especially a smoked streaky,it would be a great combo,give it a try,and let me know how it goes,cheers mate.Scott
