Nice recipe Scott and well produced video! You can improvise a hot water bath for Brer Rabbit using a slow cooker. Heat the water in a kettle, pour into the slow cooker and bring down or up to temp (using a thermometer) Do this with cold or more hot water from the kettle. Set the slow cooker to low and keep an eye on the temp, adjust with more water if required. The boil in the bag set-up can be done with a ziploc bag or a cheapo vac sealer (30 quid and fab for freezing stuff). Just make sure all the air is removed or the bag will float. Warmest regards from the Highlands of Scotland, Uncle Remus.
Good way of doing sous vide, I’ve not tried with a slow cooker but I’ve use a large stock pot. The large volume of water reacts slowly to temp change so (relatively) easy to hold at constant temperature. Got to admit though, after trying that a few times I bought an annova sous vide heater, set temp and come back a few hours later! 😂
Loving these rabbit recipes Scott. Just shows what a wonderful meal you can make from the humble rabbit! As you were doing this one I was thinking oh that would be nice replacing the haggis with black pudding. I've yet to try the confit leg recipe a previous video, but I will certainly be doing both these next time a bag a couple of bunnies. Please keep these recipes coming.
I absolutely love your rabbit recipes since I raise them. this looks absolutely delicious And so easy Even I can do it . you're Presentation is fantastic, and the way you enjoy your food is phenomenal as well. Kim , Southeast, Texas.
After you pulled that out of the sous-vide I half expected Guga to pop up saying "I know this rabbit loin doesn't look that good right now...but watch this!"
you hounestly should have a tv show on how to cook wild foods this is awsome love it best food youtuber on youtube keep it up am making your rabbit stew you did with 2 fresh shot rabbits i got from my local butcher cant wait to make it :)
Good day Scott , another great video. Now in these times some folks might be changing their minds about what they will want to try for meats for dinner . Your field to fork series should teach some how good awfulls, (offal),rabbits, squirrels, liver ,tongues and ox tails really are lol thanks again and have a great day.
I have been looking into raising meat rabbits. These videos have made me decide that, yes, I need more rabbit in my life. I'm disabled and can no longer hunt. I watched some videos on Peruvians raising guinea pigs for meat. With the American economy falling apart, beef, lamb, and goat are pricing the common man out. We live in a small town. I'm toting with having chickens and/or ducks as well. For meat and eggs
My dad and I used to go rabbit and squirrel hunting when I was younger. I don't know how he did it but he could skin them as quickly as taking off his socks. He tried to teach me but I could never seem to get it.
This looks delicious - the only problem for me (in Devon) is that there aren’t enough rabbits! You see the odd one or two but after the various floods in the last 10 years or so, not to mention VHD, there just aren’t enough of ‘em. When I next see four or five, I‘ll bag one and try this, even if it isn’t Burns Night!
Hey Scott. I would love to order your books but I'm in the States and the website charges separate shipping for each one. This results in the shipping costing more than the books. Do you have a price for the whole series? Would love to have them.
Love these videos. More blood and guts would be even better. Maybe a little bit of play and squeezing. 2 weeks ago I gut and ate a fair bit of a refugee. An easy target as no one would miss them. They taste a bit tougher than white meat but still tasty.
Man you have some balls skinning that rabbit on RU-vid. This platform is full of pansies. You're showing it like it is though. Keep up the excellent work.
