I'm always amazed at the small amount of meat you prepare for four adults.... one rabbit, a third of a chicken.... no wonder you are all so skinny. I still love your channel and though I dont have a homestead I do learn lots from you!
I watched this video this morning and made it for my wife and I for supper tonight. I've been raising rabbits for 60 years and this is the best yet. It really is like eating at an upscale Italian restaurant. It was so good my wife announced it will be on our table often especially for company. I used a package of rabbit loins and they were perfect for this recipe. This made me buy your eBook. Thanks, From Melbourne, Arkansas
I enjoy your videos and have learned a lot from them. We plan on raising rabbits soon. One of the reasons I watch you and your husband is that y'all are normal common sense kind of people. Oh and by the way I scrape my pans too. I call it getting all the goodie out. Lol
I think I’d like to try this with chicken. On thickening the sauce, a quick way to do it: take a knob of butter and roll it in flour and drop it into the sauce!
Looking for a rabbit recipe for my first time cooking / eating one ! Love this recipe was easy to follow and the family and myself loved this! I will make again for sure again and again!
Hi, Sarah, I love the way you explain and my mouth was watering. LOL. I cannot wait to get started with rabbits, I learn so much from you. Thank you! PS: I just ordered your cook book
I would love to have one of your cook books in paperback but I have just found out that you don’t post outside of America, I don’t like e,books , cant put them on the shelf with my other game cook books. I like to hunt, fish and eat my catch. Big thumbs up to your recipes from Ireland 🇮🇪
@@Shanmammy Hello Linda! Ur name fits u perfectly, cause u have a heart for others (I know that the spelling is not the same “hart-heart “ but the sound of it is. I cannot believe he did not respond. I would have jumped on ur offer with great happiness if I were him. I will jump with great happiness if ur offer to order the cookbook for me will stand, I will send u cost of book + some for ur time, trouble and kindness. See, I don’t know how to do things online, being computer illiterate, brings on fear. I have checked to see if Sarah has snail mail, seeing if could get a rabbit cookbook that way, but she doesn’t (another channel I watched did, I sent her $ + extra cause I know that’s how they make a little money, same with another channel) will ur offer stand with me? If so, let me know what I need to do to get the money to u (I don’t know the cost of the cookbook, I never heard her say. Thank u
Another great job! Sun-dried Tomato goes exceptionally well with Basil Pesto or just Fresh Basil. Stir 1/4C of Basil Pesto or 10 to 12 Basil leaves, rolled and sliced in thin ribbons, into the sauce after thickening and off heat. Both taste best added at the last minute and give up their flavor fast, so no need to cook the sauce further. I am really impressed with your recipes and skill in the kitchen...JJ
I just had to let you know I received my order today. Very fast. The cookbook is fantastic! I can't wait to make some more of your rabbit recipes! Btw, the moisture salve and lip stuff are great too. Love the patcholi smell! ♥
That dish looks wonderful. When I was growing up my parents raised lots of rabbits and we in turn ate a lot of rabbit. I think I'm going to have to try your recipe. I was wondering can you please make a video on how you take care of your cast iron? I know it seems like everyone that cooks with it has a different method of cleaning, please help.
Living Traditions Homestead We live in WA state. I have found some breeders for the rabbit breeds we are looking for but when I go to their websites they are no longer in business. We just started searching recently.
You could also cook the pasta in the sauce to soak the sauce up. Cook the pasta for 3 mins then toss it in the sauce. (The reason for this is to get it bendable) then as you cook it the sauce will disappear right into the sauce. YAY!
Recent subscriber enjoying your channel. I noticed that the heavy whipping cream you added does not look like any that I have bought in the store. Yours is much thicker; it does not pour. Is this a special cream?
In Australia we always cook our rabbits with a brick,we boil the rabbit with the brick until you can stick your fork into the brick, at that stage we throw the rabbit away and eat the brick.
No carrots, no potatoes, no wine, no thyme, no rosemary? The heavy cream is very heavy on cholesterol and fat. I've never seen an unusual rabbit stew like this. The final sauce looks like mushroom soup. This recipe does not look quite right.
