Rabbit Confit. Confit Rabbit Legs.

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A Truly monumental way to prepare and cook Rabbit legs.
Turning this notoriously tough cut of meat, into a meltingly tender and decadent, tasty dish..This is the ultimate way to prepare a rabbit, slowly poached in duck fat and aromatics..
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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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Опубликовано:

21 мар 2018

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Комментарии : 130

@charcboy8045 6 лет назад

Scott, any time I make rabbit (or duck or goose) confit I save the garlic and shallot that's strained out. Chopped fine, spread on some toasted country bread, and topped with the crisped, pulled meat......pretty magical. Love your channel my man!

@BennyH11 6 лет назад

CharcBoy80 that sounds ridiculously good

@bwmari5101 6 лет назад

I raise my own rabbits for food and have a freezer full. The kids love it in a pot pie but I am definitely going to have to try this. Looks so tender.

@mohammadaluthainah402 6 лет назад

You know Scott ... that's brilliant!!! Rabbits are very lean meat! Every now and then we hear someone die from eating nothing but rabbits in a hunting season! By this's awesome French method (by adding duck fat) it's healthier!

@markcornelius1260 6 лет назад

I raise rabbits commercially and often watch your videos for recipe ideas. I’m looking forward to giving this a try.

@paulwooster3590 6 лет назад

Wonderful presentation. So glad I found this channel. A no nonsense approach. Fantastic.

@minien90 5 лет назад

I must say it makes me really happy seeing somebody bringing this kind of really informative videos to the public, so hopefully they can try it out and see for themselves that good cooking is not just for the professionals, but for everybody. Yey for getting rid of all this fabricated and prosessed food of low quality! (Sry for my english, i'm norwegian)

@liggieep 6 лет назад

what perfect timing. I was going to try making rabbit confit this weekend.

@dmentd75 6 лет назад

Awesome as always; especially when Simon Whitehead is the bunny provider!

@ninocaselli6290 6 лет назад

That looks amazing thank you Scott

@keefwilliamson8533 6 лет назад

Ooh yeah, gotta try this!

@coryknight5330 6 лет назад

Wow thats great. Cheers Scott.

@FM-vh3ck 6 лет назад

Nice. Cant wait for the book!!!

@ryankieth1675 6 лет назад

Perfection!

@douglaswinne5886 6 лет назад

this video kept getting better

@Forevertrue 6 лет назад

Wow that looks great and there is no doubt it is. Rabbit has great flavor and adding duck fat must make it epic. Thanks man I will definitely try this.Thanks again!

@williammatthews2948 6 лет назад

Looks amazing. This made me hungry and I just finished lunch. Take care.

@Canada-gs3jc 6 лет назад

Gotta try that. Looks brilliant

@anglosaxon389 6 лет назад

You're an artisan my friend.. You really know your stuff...im impressed as always......

@jeetts59 6 лет назад

Great recipe.ive got a rabbit ready to cook so I’ll do this for sure

@BravingTheOutDoors 6 лет назад

Great idea

@fraukeronmak999 6 лет назад

Great to see someone else also makes rabbitconfit. When i do this i make rillete with the frontlegs. Thanks for all your inspiring recipies. Gr Ron

@clemrumley2748 6 лет назад

great video thanks so much i remember rabbit in Ireland as a kid

@psychoskin3797 6 лет назад

Love the opening Scotty! Greetings from...... Bulgaria 🇧🇬👍

@jackcameback 6 лет назад

Been watching these vids from the start, and I still love em :-) Well done Scott

@xenteko7249 6 лет назад

I always wondered this about duck and goose fats. I knew they kept for a long time in the fridge/freezer, but I didn't know you could reuse it after cooking. I love the idea of traditional cooking, especially preserving foods for long periods without artificial chemicals. Another entertaining, informative video. Good job, Scott!

@dananelson3534 6 лет назад

And yet another way to cook rabbit. Looks good Scott. Thanks for sharing. I was watching another channel where she raises rabbit. Another viewer asked for recipes, so I referred her to you. She was delighted.

@Alex-pm7eq 3 года назад

I’m so stoked. I’m making carnitas with rabbit, but I’ve never cooked a rabbit. Yours looks amazing.

@watermanone7567 6 лет назад

Great video. Now I am hungry. Thanks

@beaverrick9789 6 лет назад

Very Interesting Scott, Never seen that before. Gotta give it a go. Cant wait for the cook book.

@noahdavis9438 6 лет назад

The Catcher and the Rea hahaha awesome

@amandamiller304 6 лет назад

fantastic video , i see you have up graded your cooker looks great

@MajBoot 6 лет назад

Dang Brother! Another amazing recipe! Im doing this today! Thanks Dude! Cheers

@patrickpowell1526 6 лет назад

Scott could probably make dirt taste great ! Great video Scott Can't wait for the next recipe.

@eivindlarsen204 5 месяцев назад

Absolutt fantastic 👌👌

@swamprat69er 6 лет назад

You are making me hungry!

@stripersniper4890 6 лет назад

Jane G. would be proud. Looks great.

@MOOSEDOWNUNDER 6 лет назад

Ive done this a few times mate, it's pure goodness every time Scott. I use two coffee filters to clean out my Duck fat mate, works a treat and you just chuck the filters afterwards, so no fiddly scrubbing of the fine wire mesh. Loved the Wonder Women reveal and put me down for a copy of the book lad, strength to strength mate. Have fun in the Van. Cheers Moose.

@rcg5317 6 лет назад

Freakin’ awesome.

@matthewpearsall9249 6 лет назад

Awesome to know you have a book coming out when is it and where can I get a copy

@bcwolters 6 лет назад

I never made rabbit confit, do often duck confit, but this looks so amazing, so delicious, this is easily the best recipe I have seen for ages! Thanks for sharing Scott, and guess what I will be eating Saturday. B.

@eddie5211 6 лет назад

Nice one Scott, Pheasant thighs are screaming out for this.

@Gixer750pilot 6 лет назад

I have not watched this yet as the alert only just popped up, but I bet Scott says “ old bunnykins” Somewhere in the video

@wimm1392 6 лет назад

Thanks Mate, this is awesome I have never done Confit. I was all ways fascinated by it, but thought it was too complicated. Now I'm going to find a rabbit here now in Brisbane and give it a go. The only problem I have that it won't last 3 weeks looking at it, I have to find another way of storing maybe at someone else's place. Thanks for an awesome video. Greetings from Australia

@LelaMi79 6 лет назад

Looks very tasty😍

@bacres8334 6 лет назад

M8 stunning as ever story with the book definitely will get one will it include recipes from your previous videos??

@mrtips2175 6 лет назад

Wow , I'm so hungry ....

@toddstropicals 6 лет назад

You've certainly no argument with me on this dish, I love rabbit!

@mackenziewhethers1257 6 лет назад

Potted rabbit? Brilliant!

@jeil5676 6 лет назад

"Robert's ya muvas bruva."

@rustedoakhomestead 6 лет назад

Fan-freaking-tastic

@lumpyq6385 6 лет назад

That was outstanding Scott. I love the Board you served it on, it looked like Birds Eye Maple but I am sure it was a Burl. When you use the Duck Fat over again (You said you strain it) do you use it for the same Meat or do you use it for others.

@anastasiahayes449 6 лет назад

I’ve never had rabbit, now I want to make this though! But I have a picnic in the smoker right now, so that will have to do. Thanks for sharing with us!

@MOOSEDOWNUNDER 6 лет назад

Picnic in the Smoker, like a candy bar matey or what? sorry your comment caught my eye. Cheers Moose.

@tanyalake9152 6 лет назад

Anastasia Hayes - rabbit is so good. You should try it. The first, and last time I've eaten rabbit was when one of my aunts cooked some back when I was in elementary school.

@ainjulleg 6 лет назад

I don't understand how you don't have more subs...

@christinalett6897 6 лет назад

Lovely vid. You should try to confit gizzards and hearts it’s the BEST way to eat them!

@tanyalake9152 6 лет назад

Rabbit meat is so good! The first, and last time I've ever had it was when I was in elementary school when one of my aunts, and my cousins came over with some cooked rabbit. She didn't tell me it was rabbit until after I tried it by saying, *"you know you're eating Thumper, right?"*

@declanohagan9587 6 лет назад

Nice one Scott I look forward to buying the book Where will it be available from

@myke201 6 лет назад

Hey scott. Great vid. Question, could one do this with venison?

@ThomasShue 6 лет назад

Hey Scott, long time follower here. Just a quick question. You say you reuse the duck fat. Won't all the aeromatics added change the flavor of the fat?

@roberttorrence4799 6 лет назад

Nices

@aserioussalamander9475 Год назад

ya baby

@chefsoni7524 5 лет назад

great stuff.I'm going to try it. Scott can you do the same to pheasant??

@squaretorttle9400 3 года назад

Honestly you can do this to any meat, it’s helps te size the meat and you can preserve meat with the confit method.

@1kentkeiffee 6 лет назад

This not in your book? I think it should be as it’s lovely, great book by the way, highly recommend.

@basingstokedave4292 6 лет назад

boy do i love rabbit . i always remember my mum making the best sticky rabbit legs ever, pity we cant get the big rabbits here that they breed in other country's , just think of a rabbit leg the size of your hand..

@julieparsons3216 4 года назад

Duck legs? It's a rabbit ya din lol. Love ya ❤️

@painterkyle 4 года назад

That looks absolutely amazing Scott!!! Have you ever tried this recipe with squirrel?

@mattpeacock5208 4 года назад

That sounds like it could make squirrel actually good!

@goosebogey 6 лет назад

Just a heads up, your Patreon is linked on your main channel page but not in the video descriptions.

@robertglenn936 6 лет назад

16 rabbits disliked this video and several thousand humans liked lt very much!

@pter7531 6 лет назад

666 and I turned it into 667 ;o) great video! Tip: put them in the oven with the duck fat and sliced raw potatoes until the potatoes are done. We always fight over the potatoes.

@tfbrooks1668 2 года назад

Where do you hunt rabbit in the UK and what method do you use trapping, Airsoft or bore?

@marianopesa298 6 лет назад

Nice video Scott , how long do you think you can keep this ? Does the fat prevent them from rotting?

@DeniseSkidmore 6 лет назад

The salt, the long slow cooking, and the exclusion of air (sealed with fat) work together to preserve the meat. Packing the jars hot or cooking right in the jars would be a more sterile process and be the best preservation.

@petedivine 7 месяцев назад

I found that my rabbit confit was a little salty. And I rinsed the rabbit well before cooking in duck fat. Do you think there is a way to salvage or do I start over?

@Christopher.E.Souter 6 лет назад

*"Robert's your mother's brother!" BWAHAHAHAHAHAHA!!!!!!!*

@bassassin95 6 лет назад

Hi Scott got me drooling that has . would pigeon breast work and keep as good ?

@sandralewis1689 5 лет назад

Is there a reason yo didn't include the loin?

@st0lencontent 6 лет назад

Duck legs! Lol

@FeatherWind635 6 лет назад

I caught that too and had a good laugh. I decided to scroll through the comments to see if anyone else noticed and thought it was funny. Good video though, I will be trying the recipe..... without the duck legs.

@stephenschwake524 5 лет назад

A couple of years ago, I could have shot a rabbit while on a dove hunt, but decided to leave it. This makes me realize that I made a terrible mistake. It seems like this would work for squirrel as well.

@GIBiochip 6 лет назад

Is there any preorder available for the cook book?

@MOOSEDOWNUNDER 6 лет назад

I was wondering the same Carl. Sure we will find out, the SRP might even sign em for us hey lol. Cheers Moose.

@jameslucas746 6 лет назад

Where do you get your duck or goose fat to prepare this ?

@panathasg13 6 лет назад

Fuckin hell man. That was brilliant...again!! So jealous man. Where are you based in the UK?

@yanim9578 4 года назад

I bet this would work fantastically with squirrel - thoughts?

@philip4588 3 года назад

How much duckfat is needed 2 rabbits (4 pers)?

@ProficiencyMusic 6 лет назад

I shouldn't be watching this while I'm hungry

@kieranreddan3273 4 года назад

Can you do this with lamb or pork?

@thejackenglishproject3780 6 лет назад

What does rabbit taste like? Chicken? or is it more gamey?

@dannyrivera6716 6 лет назад

Can chicken fat be used? and how if so?

@IVIasterKush 6 лет назад

I do similar but cook for 10-12 hours at just 67c.

@adampayne3396 6 лет назад

hiya

@johnglynn8552 6 лет назад

wow looks great must be worth its weight in rocking horse shit thank you

@AAAF556 6 лет назад

Fuck me, that looks good!

@kingfisherfd2 6 лет назад

Robert's your mother's brother. LOL

@locasciocarlos 6 лет назад

works with another meats? like chicken, pork or cow

@DeniseSkidmore 6 лет назад

The classic confit is duck.

@locasciocarlos 6 лет назад

i'm know that. but i'm from argentina. the duck and the rabbit are hard to find and expensive.

@butsukete1806 6 лет назад

Pork works fine, chicken might though it's usually done with fattier birds.

@BipolarRaven 5 лет назад

Show us your dog!!

@contreeman 6 лет назад

no duck fat in usa can i use pork fat?

@DeniseSkidmore 6 лет назад

Pork is a traditional confit meat. If your lard is pure enough to keep on a shelf, it's pure enough to confit.

@stevenschkabaryn5103 6 лет назад

Can you use pork fat

@sadafshaheen787 3 года назад

What is confit

@squaretorttle9400 3 года назад

Just watch the video

@Onlymeeee007 6 лет назад

I can just imagine Mrs Rea giving you a bollocking with all the mess you make in the kitchen.

@davebarrowcliffe1289 5 лет назад

That's why no great chefs are women. Too busy tidying to concentrate on end result.

@Terranova0 5 лет назад

Rabbit in duck fat? :::PERK!:::

@bavariasuhl 6 лет назад

@14:12 - duck legs?

@dougdunlap6638 6 лет назад

did you say 130 degrees c

@TheScottReaproject 6 лет назад

Yes Doug.. 130°c dude.

@dougdunlap6638 6 лет назад

wasn't thinking straight sorry. I enjoy your channel

@Dax893 6 лет назад

I've seen some cooks do confit with the oven open a crack to keep the heat low.

@julioxd20 6 лет назад

Yes, because they dont wanna change the properties of the oil. But this is most of the time when it´s confit with olive oil, with duck fat there aren´t a lot of health properties to keep.

@Dax893 6 лет назад

Come to think of it, they did use olive oil. It wasn't rabbit though. I wish I could remember, salmon maybe.