The Ultimate Guide to Rabbit Casserole
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- Опубликовано: 8 сен 2024
- Indulge in the exquisite flavors of Roussillon with this authentic recipe for Rabbit Stewed in Muscat Wine Marinade. Pete's Pans takes you on a culinary journey through this French region, famous for its local specialties and use of muscat wine. Learn how to make this traditional dish using genuine ingredients and time-honored techniques. Your taste buds will thank you!
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The old ways are the best, as you continually demonstrate, Pete!
Well, for us lot anyway :)
Bless you for commenting!
Just recently discovered your channel and subscribed. What I really appreciate about it (besides the chill vibe, which is welcome opposite of the typical hyperactive RUclips dude) is that you are spreading the word about great cooking - specifically, that it is at its best when relatively simple. Great continental cooking, though associated with the fussy and complex, is in fact a study in brilliantly executed simplicity and restraint. You not only totally understand this, but communicate it so well to beginning cooks.
I lived in Southern France for 11 years and I miss it terribly. Here are a few suggestions:
- The produce in the region of the Vaucluse, in late summer, is extraordinary even by French standards. If I had a little camper van and loved food, I would do an exhaustive tour of those markets in the villages south of Mont Ventoux - late July to late August. There is something truly amazing with every single thing you put in your mouth.
- in terms of dishes, everyone in Provence is obsessed with daube - not always with sanglier, but more often with beef - often “d’une bœuf” (from a castrated bull) from the Camargue, with orange rind.
- in modern Provence, they love to debone a gigot d’agneau entier, butterfly it, marinate it with lemon and tons of herbes de Provence, and then grill it like a steak, medium rare over charcoal. My last meal meat dish - but only with French lamb
- then there is the true national dish of France: couscous. Of course it’s less classic than the dishes you usually make, but a good couscous fits naturally into the French canon - simple, deeply hearty, easy to make, and at its best when the flavors are in balance, not loud. Try to find one of the places in Marseille that serves the Berber couscous, made with barley. That will inspire you as it did me!
I’ll be watching - and I’ll try to come up with some other suggestions that are a bit closer to your classical wheelhouse. Brilliant channel!
Oh Kevin, I missed this lovely comment.
What marvelous ideas, all extremely inspirational. Permission to borrow and adapt phrases from your opening paragraph in videos!
Bless you for your support and brilliant suggestions!
My pleasure! And of course use what you like - I'm really enjoying your adventures.
Love the fact that you’re keeping your videos and content real Pete with authentic recipes, hands on flavoursome cookery and regional wines …it will help continue to set you apart from the AI generating crowd by helping your growing audiences of gastro pilgrims to enjoy and share amazing food…thanks for all your hard work which is much appreciated, take care and safe travels
Perfect cooking videos from Pete. No BS, not too long or complicated, the nice music is at the perfect level, scenery is soothing. Love 'em. Oh, and the recipes are great too!
Love the recipes. Also pleasant to watch a cook who drinks more wine than I do when preparing a meal.
Great as always! Some Lyonnaise cusine next? Would be fantastic. Perhaps give the quenelles de brochet a go? Avec sauce Nantua...
Brilliant! Added to the list :)
Another fantastic video and recipe! I really enjoy your work with more unusual ingredients; rabbit, organ meats, in general things that from yesteryear but have somewhat disappeared off of menus. Thank you!
Your appreciation means a lot! Pumped to create more content around those unfashionable ingredients.
Great episode I love how you present and bring in the countryside to tell your cooking story. Makes me really happy watching these.
Thank you so much for your kind words Peter, I'm glad you enjoy the content!
Great videos. Wonderful recipes. Thank you for not using AI.
Yes, keep it 100% real. never change!!! Love your channel!!! like my old Spanish grandmother used to say "Nunca dejes camino real por vereda!!!"
Bless you Alan. Where was your Grandma from?
@@Petespans my family comes from Andalusia and Dominican Republic.
Village in Andalucia?@@alansubervi9335
Always love to see a new video Pete. Greetings from Japan
First rabbit stew I've seen cooked, thanks; big rabbit.
Delighted to be the first!
Big rabbit? Not really at under a kilo....
Best food show. Thank you Sir ❤👍👌
Nice!
Glad you like today's "plat du jour"
I love this and all your videos! Lapin and muscat? Okay!
Lapin and Muscat, a duo that never disappoints! Thanks for tuning in!
Great stuff, as ever....Every time I've eaten rabbint in France, it's always been really good. Tricky to get in the UK. Thanks again.
Tony
Yeah, I only found wild on the markets in UK. Much longer cooking ...
Bless you for tuning in again :)
Genius move to stir the mashed liver back in to thicken the sauce!
Trick? It's the common way around these parts ;)
Bless you for commenting!
fantastic rabbit recipe
Your videos are the best!
I appreciate your support and am glad you enjoy the content.
Hi Pete, I just recently came across your channel (I subscribe and love it). I love rabbit and I will try this recipe, as well as some of your other recipes. I like your style especially your comment on AI, haha ...Authentic Item...that comment is keeping it real and true. Keep doing what you are doing. I haven't been to that area but close by. During the mid '80's to early 90's, I travelled a lot on business to many different parts of France, Spain, Portugal etc. to non tourist areas and well off the beaten track. I always embraced local food and requested that my local contact take me to these places. Your channel brings back some many great memories. I regard you as a modern day, Keith Floyd (RIP - and a man I had huge respect for. I am watchng re-runs of his shows on YT here). I put you right up with Rick Stein and Marco Pierre White in the way you present, cook and keep it normal.
Glad you caught onto the "AI" comment! Thanks for your kind comments and undeserved comparisons.
I have to admit to channeling my inner Floyd at times!
Many thanks for subscribing and for your valuable encouragement. I shall endeavour to produce more content that you enjoy.
I'm a mad Keith fan myself, and you can feel his presence in Pete's repertoire, 'like so' 'wood mark four' quick spin around the ingredients (Clive) keep waiting for Pete to say 'I'll just have a quick slurp'
Don't tempt me!@@peterperigoe9231
@@peterperigoe9231 I agree, he was a great entertainer and an even better chef. Everything goes better with a quick slurp:)
Cooked this tonight. Fantastic!! thank you.
If you can ever get some nice seafood, I'd love to see a fruit de mer platter cooked properly with all the trimmings and nice a bottle of Chablis! £££
I do appreciate your work for keeping it real and traditional Pete ❤❤🙏🏾
and I appreciate you taking the time to comment :)
Much love from Mallorca!
grass roots cooking, love it, more of these beautiful local dishes please.
Grass roots cooking - Gonna use that phrase.
Thanks for tuning in Ben :)
Lamb Navarin perhaps? Lamb stews have been done on your channel quite a bit but I had this in France years ago, and it was a dish i remember to this day.
What a splendid idea! Coming soon:)
Excellent as always, many thanks Pete.
Bless you for commenting Matthew :)
yes, coq au vin classic .and de veau forresteur ....
Years ago I had pheasant with a liver sauce in Italy and always wondered about this sauce. I am going to try this method, great idea!
Who knew rabbit casserole could spark memories of pheasant with liver sauce in Italy? Let us know how you get on with the rabbit :)
Superb Pete! I’ll be visiting the butcher this weekend for rabbit! Salut!
Splendid! Worried some people would use wild rabbit, as would be as tough as boots with 45 mins cooking!
Make sure you get the liver - chicken liver would work too.
C'était superbe, monsieur le chef👊 👏
On my honeymoon 35 yrs ago I ordered Andouillette as the table next door had it. It looked fabulous. The staff suggested to my French speaking wife that I’d hate it. That made me adamant in having it.
It came with a refined mashed potato and a sumptuous sauce.
It was a challenge to be honest as it when I cut it open it was like the smell from men’s urinals😅🤣😂
But! I now look for it. I absolutely adore it today.
Please show case this recipe.
Great video as always, Pete!
Thank you so much for your kind words!
Since you asked for request, how about recipes featuring regional charcuterie, fresh sausage, etc, with visits to local vendors.
What a great idea. I could incorporate these into every video too.
Many thanks for inspiration :)
Cheers!
(For further inspiration watch Lucas Sin in Hong Kong, Bangkok, &c)
Will be on my Easter bunny menu. Thank you as always.
Lovely recipe Pete. I don't know the Rousillon area, my family come from further east in the Cévennes. Would love to see you doing something from that area such as Caillettes Ardéchoises/aux herbes with a gratin de côtes de bettes.
What a great idea! I'd love to report from the Cévennes.
May have to find me a donkey...
Many thanks!
wonderful as always.
Génial
Awesome, thanks for watching!
Looks great as always!
Thanks for another great video. I’m cooking a Coq au Vin at the weekend and have evolved my own recipe to heighten the richness of the dish and to allow me to cook it ahead of time. I would be interested to see how you cook it. You’ve encouraged me to buy a Staub cocotte.
Hey Tony
and you have inspired me to have a go at the coq au vin. We can compare notes...
Can't recommend the STAUB highly enough.
@@Petespans I’ll watch you then we can compare notes. As a general point I’m not a great believer in marinating the meat/poultry beforehand in such dishes. To me the secret is to reduce the wine before cooking. I see you did with the rabbit in the Muscat wine. Anthony Bourdain suggests it in his own Coq au Vin but, little that I know compared to him, I’m not convinced.
Beautiful stew 👌🏼💫brother
excellent! 👍🏻
Keep it real please mate❤️
I'd like to see you cook for favourite easy meal.
Not sure there is such a thing :(
Great well done culinary essay.Pete! Perhaps something in the future using oxtail?
Oh yeah! In the meantime:
ruclips.net/video/x8SFOuYL69s/видео.html
@@PetespansYes I s that one to.
Try something in the Alsacian region around Colmar and the Vogues
Any thoughts on a suitable alternative to the not always easily available rabbit’s liver?
not essential by any means. Chicken would work.
simply great - and please, keep the music
Pete, if you ever get tired of driving I am your man. I will drive, clean the motorhome wash up prepare the veg just for food. 😊
Was that honey that you added to the onions?
no, just a little extra olive oil
Quite excellent as usual. Like the pan, by the way. Could you use wild rabbit?
Hey Andrew. I think the cooking time for wild rabbit would be in the region of two hours.
I’ve used Wild rabbit here in New Zealand in many dishes. The adolescent age/size of the rabbit is less g”game compared to a grizzled old Buck..
going to try this one next ....Usually use your fricassee du lapin which is fabulous ....but as we either get wild(far better) or domestic rabbits shouldnt we use the head and the kidneys too as thats what they come with .........have you made choucrout garni with the proper sausage (Morteau)and smoked pork so delicious
Now there's an idea for future video.
Bless you for tuning in again Rob :)
Superb dish as always Pete. Have you ventured to Roquebrun near Saint Chinian on your travels? Olargues to the north also. Great area. Our spot to decompress from London.
Olargues! I have cycled through a couple of times. Definitely on PP's list.
@@PetespansDare I say Roquebrun even better, about five miles south of Olargues. It would make the most perfect setting for a film.
I miss Jess.
She will be informed!!
not a fan of endive but the rest looks great
Shame!
Many thanks for tuning in :)
'Nous marchons sur la tête' (we're walking on our heads) to signal a world turned upside down or a policy that makes no sense, related to the farmers protest. Sign of solidarity.
Spot on! Well informed :)
So why was the sign upside down?
farmers protest
@@peterperigoe9231a silent protest that tells the world we are living upside down ...
Did you say braise the endives for 1.5 hours? It seems a bit long for such a delicate leaf veggie. Won't it just dissolve?
Surprisingly not. Depending on size, an hour may be enough. They can be cooked for less time, but will remain slightly "watery".
Australians feeling homesick
Or possible farmers protests
hahahahahaha!
Or chicory?
Qui est la musique?
At the start, or the piano?
NO AI…!
Que…
Yes please! Eschew the AI, it is the devil.
Hassenfeffer