Mini Rabbit Porchetta. Porchetta.

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How To Cook Rabbit, with an Italian twist, A gamey take on the classic Porchetta. The legs and loin of rabbit are de boned, then sprinkled with garlic, herbs, lemon zest and fennel pollen.Then wrapped in prosciutto and rolled into a parcel.
One is cooked sous vide for 2 hours and seared in a pan. The other is flash fried in the pan then roasted in a hot oven.
A great way to prepare wild rabbit
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

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29 сен 2024

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Комментарии : 106

@TheSteveF 7 лет назад

Yes Scott! My old mukka.

@nednibor 7 лет назад

Love it! Friday is butcher day for the rabbits so I will be doing this recipe soon.

@prankster2u 7 лет назад

OmFG!!!! Def gonna give it ah go! 👌

@meddler69 7 лет назад

we make beef-etta and turk-etta here in minnesota (usa)... ususally pull it apart like pulled pork same with porketta (we spell it differently here).. theres no skin on it same seasoning though and usually cook it in a crock pot... its good on hard rolls as a type of sandwich.. we also eat pastys here i think those are an english thing if im not mistaken it would be cool to see if youd cook one of those some time not many parts of the US knows about them... usually with pastys there is like 3-4 options at the grocery story pork or beef or pork and beef some also have rutabagas and we usually eat them with ketchup.. miner type of food here

@Quinn_B 7 лет назад

Scott, name one thing you can't do, I watched all your videos seems you can do just about anything with meat.

@rst4me100 7 лет назад

The dogs as usual Scott gotta make the effort to get out and zap a few bunnies , they are thin on the ground at the moment , def gonna give this a go mate.

@paulco4145 7 лет назад

I forgot to say, that looks like a Victorinox Rabbit knife, very appropriate!

@phyllisjorgenson8997 7 лет назад

Looks wonderful. Greedy gut😊!!

@heliarche 7 лет назад

My Father in Law is a farmer and we often shoot groundhogs/woodchucks/whistlepigs in his fields. Any ideas for one of those?

@willford8475 7 лет назад

Sous vide meat does not need resting before serving.

@GIBiochip 7 лет назад

Can you set up your own Amazon store? I've seen other RU-vidrs doing this.

@mishbeep 7 лет назад

I've been put off bunny since I was a kid. Dry horrible rabbit stew was all I could ever be bothered to make and I don't hunt anymore. I'll be popping to the local meat market and getting a rabbit and trying this though! Still would love to see see a meat curing video though Scott!

@Ivan_Glamdryng 7 лет назад

It's a dirty job but someone has to do it. Thank you! Always top shelf when you do it! ATB

@ngrocott5950 7 лет назад

You should open a game restaurant Scott , you would make a killing

@codyperez6582 7 лет назад

Mmmm I need smellevision

@Nothings_Free 7 лет назад

IDK how i landed on your Video but i'm glad i did! Subscribe i Shall

@Lt_DE 7 лет назад

Can you please make a video in the near future on aging different game (full aspect as to why, how long, and why, etc) thank you

@coryknight5330 7 лет назад

Great job scott, that was very cool. cheers man thanks for another great video.

@Forevertrue 7 лет назад

I would like to see your take on curing a ham, shoulder, loin, or other, then cooking it. I have lots of friends that do the Charcuterie thing and you would be good at it. Particularly the local recipes for curing. I have a Kentucky/Texas background on my curing pork, nothing complex but delicious. We are always looking for new, (old) ideas to use. Another excellent video BTW thanks for them!!

@iPilot1000 7 лет назад

Mate if you want to make it real authentic, debone the whole rabbit, fill it with garlic, dill, fennel pollen, salt and pepper (which are the only spices and herbs used in a porchetta...), wrap it all up and roast it. Once cool, slice it very thinly, better with a slicer.... some old Italian grandmas would put a few slices of cured pancetta on top to keep it moist during cooking... 👍🏻

@andrewastuart 7 лет назад

Maybe to keep the Italians happy, you should go with Coniglietta (little bunny) rather than Porchetta?

@skissors8587 7 лет назад

I have to start using the sous vide machine I have more. This looked fantastic done that way. Well done Sir!

@captainl-ron4068 7 лет назад

Hey Scott I've just gained a new source of freshly shot wood pigeon breasts.......I made a pigeon pie with chopped onions, Apple and bacon all sautéed plus sage and lots of rosemary, and add the roughly chopped raw breast and pie it up in shortcrust.........(tasty but dry, will add a shot of calvados next time) I've also tried it with a thyme and damson sauce that I found in a shooting mag. Got any other combinations for me to try?

@TheScottReaproject 7 лет назад

I have indeen Capt, ill drop you some links on here, or email me my friend..thedog6661@gmail.com

@captainl-ron4068 7 лет назад

Scott Rea might as well share them here, so everyone can check them out :)

@MartinAhlman 7 лет назад

Time to get a sous vide! This is too amazing to not have one :-)

@abonynge 7 лет назад

He cooked it sous vide though O.o

@Mrerd321 7 лет назад

Great video Scott! Keep it up :)

@evansw.9807 7 лет назад

How do I know the fennel pollen is not actually marijuana? ;)

@psychoskin3797 7 лет назад

Slight slow-mo head off😂👍 Lovely job mate Greetings from a very wet Warwickshire ☔️

@TheScottReaproject 7 лет назад

Cheers dude.

@richardbale725 7 лет назад

Scot do you make rabbit stock

@louduva9849 7 лет назад

I like it a lot. And get back to me about the hedgehog recipes, would ya?

@TheScottReaproject 7 лет назад

Will do Lou..

@countrycoopers 7 лет назад

Hi Scott, I'm thoroughly enjoying your videos here in Australia! Would you consider an alternative low and slow option by smoking the Mini Rabbit Porchetta in an off set smoker?

@TheScottReaproject 7 лет назад

Definately bro..

@Dominic.Minischetti 7 лет назад

That looks amazing!

@cory35hogan 7 лет назад

Finally another road kill!

@AaronSpielman 7 лет назад

"waafer thin..." You goof - had me laughing out loud.

@McHox 7 лет назад

love the intro timelapse

@bonedoc4556 7 лет назад

A hhwhafer thin mint! 😂

@chadgilles4048 7 лет назад

Just another way to enjoy a beautiful, wild protein. Awesome as always Scott!

@MOOSEDOWNUNDER 7 лет назад

You think you have seen it all from the SRP, then you get this....... Amazeballs mate. Great to see both options, i voted for Sous Vide on FB but to be honest, both looked fantastic. I hear YT is really messing up the $ for creators these days, but garbage like 27 year old Swed's with foul mouths playing computer games get paid millions, what a joke. I think another platform will come out of all of this. Lets see. Cheers Moose.

@VallartaOffroad 7 лет назад

Brit expat - I love your channel! I lived 30-odd years in Italy, I would say this is more of an "involtino" (a wrapped-in) than a porchetta. You already did a vid on porchetta, wonderful job, recommended. Maybe a bit anal as a comment, but it's clear you love your food - keep up the good work! Could you do one or more episodes (ideally, one with a butchery video) on other countries' beef cuts, ? (e.g. "arrachera" in Mexico - my Texan guests agree that it's the best beef they've had, "vacio" in Argentina, just to suggest 2)? A challenge for a master butcher, maybe? Also, thanks for the great and simple home-cooking vids!

@survivalpodcasting 7 лет назад

Thin strip of ham first like closing up an egg roll man.

@Irmoktran 6 лет назад

Hi Scott, Andre from Brazil here. I really loved how instructive are your videos, mainly the "Field to Fork" series. Here it's illegal to hunt most of animals and from what i've find there is no hare or rabbits in general on the country. I've purchased in some rabbit meat on a place that sell "special meat" but I've find a little to expensive (besides the taste is amazing with your recipes!). I've a small property and I'm thinking to raise rabbits along my chickens. Did you know something about livestock "races" of this animals that we can raise or a book that says anything about? Thanks for your attention and for your channel!

@ellea3344 7 лет назад

That looks SO ridiculously amazing. I like how you show processing the rabbit. Speeding it up is a nice touch for the squeamish, but it's important for people to remember where food comes from. I tried something similar with cream cheese in the middle. I suppose almost any filling wrapped by rabbit and bacon is delicious.

@ronmartinmhg2804 7 лет назад

Nice one Scott. Looks super tasty. Not many rabbits in Thailand. Plenty in Stafford when I lived there. Perhaps I could substitute pork tenderloin? What do you think?

@SuiGenerisBrewing 7 лет назад

I just ate lunch, but my mouth is watering anyways! Looks amazing, I will have to give it a go.

@geoffpickford1829 7 лет назад

Hi Scott, as always a brilliant dish. Would this work with pheasant leg meat in the centre or diced woodpigeon breast? Many thanks for your time and effort mate. ATB from me in the Staffordshire Moorlands.

@timk.1395 7 лет назад

Grape seed oil lowers the smoking point of butter, got it! Its chemistry baby, and its all good, all the time on the "Scott Rea Project". Love ya Scott, and wish you all the best.

@squirrelknight9768 7 лет назад

mmh. dunno... bunny is so lean compared to pork. Maybe a nice fatty bacon or plain pork belly would have made it juicy..er and tastier? (not saying it looks dry tho)

@robertglenn936 7 лет назад

Field to table. Free range, organic, sustainable wild game. And simple quality preparation. If anyone can't appreciate that then they need to spend their time doing other things. Cheers from across the pond!

@Pele_79 7 лет назад

Awesome stuff, which fennel pollen would you recommend? Just at that price I wouldn't want to get the wrong stuff, and looking forward to trying this and the porchetta you linked 😀

@PepsisWarrior 7 лет назад

The oven roasted is the way to go. Look at all the plastic generated by the sous vide method. It's totally bonkers. I tried them in our operation until I realize more Smiths in the sound track!d their energy requirement and the sheer time involved in the process. Great vid as always Scott. Love the comparisons and as always - working with game.

@artisansportsman8950 7 лет назад

I have been doing this for years , but i prep them the same & lay them in a casserole dish pour over half tin toms a cup of virgin olive oil parsley black pepper & cook slowly for one and half hours . This is the only way i eat rabbit now it's lush.

@DavidFSloneEsq 7 лет назад

I love the way that this video starts out looking like every child's worst nightmare, yet ends up with such tiny, precious, adorable roasts!

@junglejonny1000 6 лет назад

Can you give us a link to your elastic bands please? I can't find them. Seeing lots of other junk I don't want to see when I search for meat bands, but not those lol

@davel9162 7 лет назад

Not even a minute in and I gave a thumbs up, solely for that epic slow mo chop footage! I hunt rabbit here in Canada and that was truly an awesome chop! Well done!

@beaverrick9789 7 лет назад

That ham was so God dam thin you could read a newspaper through it ! LMAO hanging with the SRP!!!

@soles_by_b3218 7 лет назад

Hi Scot! Love your vids :) Could you please put op a link to where we can buy the food grade bands?

@DextersLab99 7 лет назад

ive seen footage, i stay noided

@The_Real_Tunder 7 лет назад

I have cooked fresh rabbit that I harvested and it tasted great but it filled my house up with a horrible gaming smell while cooking. is that normal?

@perincito 6 лет назад

One of my favorite videos of yours! What's the spray you used to clean up after butchering?

@Ghhyuttgg 7 лет назад

what were you spraying the chopping block with and won't that flavour the meat?

@glenntooley1392 7 лет назад

Lovin your work Scott, definitely going to give this a try once some bunnies have been harvested.

@massimoserra4787 7 лет назад

Scott, my mouth is still dripping. What a great dish. I love rabbit over all.

@willmckay7131 7 лет назад

Someone once added you to the Wikipedia page for Pembrokeshire; it was about how you made it famous

@m3voj 7 лет назад

All of your content is brilliant Scott, I watch every episode as soon as I can! Keep it up pal!

@pumbar 7 лет назад

I think a trip over to the west of the Wirral with my bow would be in order but I'd almost certainly get arrested.

@alicelaj2583 7 лет назад

Would these work encased in caul fat?

@TheScottReaproject 7 лет назад

Yes Ali..

@GoodTimesHunting 7 лет назад

Love it Dr, I'll definitely try this, is the fennel pollen a must have?

@coops9871 7 лет назад

Oh man that made me salivate! Fantastic, cheap, great tasting and very sustainable!

@seaswirl5617 7 лет назад

Gosh Scott, as always you've amused my eyes and taste buds. Great video.

@paulco4145 7 лет назад

Can you share with us the spray you used to disinfect the surface? Thanks.

@KL005 7 лет назад

Nice one!

@deanmacka4975 7 лет назад

Great work my English cuz

@Pendragon501 7 лет назад

Noooo!!!! You missed a golden opportunity to use meat glue!

@kaitlynm5040 7 лет назад

"fennel pollen"

@larrynorris9450 7 лет назад

15 dollars per oz on amazon

@juandelacruz-ny6xy 7 лет назад

hi what spray do you use on the kitchen block?

@johnniegilchrist4472 7 лет назад

Looked superb.... grew up with a ferret, or two...

@phishy6916 7 лет назад

Great video Scott. Have you ever tried Lonza?

@marcuswilliams3424 7 лет назад

That looks absolutely awesome good job

@jxhunger 7 лет назад

That intro! Superb! Wp mate!

@Tribalsanne1984 7 лет назад

Omg all these ideas!

@stevenwagner4619 7 лет назад

Why didn't you use the meat glue

@scaryalan1977 7 лет назад

They look awesome mate. Got to try them

@psychoskin3797 7 лет назад

13:42😂👍. Hahahaha

@zeedevil4409 7 лет назад

Poached in butter bath 😋

@mattmatty4670 2 месяца назад

Cool thanks mate

@TheLoxxxton 7 лет назад

Is it pork Etta or porch Etta?

@spreeathe8306 7 лет назад

Fantastic!

@bertieb9510 7 лет назад

yum yum

@ellea3344 7 лет назад

5 to a package is a calculated number to get you to purchase more than your actually need. They do it with hotdogs as well.