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 RUclips. This platform is full of pansies. You're showing it like it is though. Keep up the excellent work.
Хобби
You have outdone yourself, Scott. That looks fantastic...
Fantastic channel, no faffing about, straight down to educate in a simple way. Top drawer.
Scott I have being rabbits for over 55 years, that is the easiest way to clean one I have ever seen. Thanks for the tip,
All my favourite ingredients on one plate, that look fabulous. Kids these days don't know what they are missing.
Top job.
I really like top down view with just Scott's hands. Reminds me of the old videos.
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.
Great technique for those without the fancy sous-vide equipment. Thanks for the info.
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! 😂
Genuinely love you're videos !
Ah, Burns night is upon is again! Found a haggis in Canberra! $25 for half a kilo! Nearly fainted... but bought it just the same.
I want to find it in Brazil but that's just wishful thinking
I like how the bunny was taking a nap with the pheasant in the intro
Absolutely the most unique channel on the net .. it just is
Ahhh…about to be bunny season in the US PNW. Always up for new ideas mate. Thank you boss.
cool 👍
Really impressive. Thank you for posting! More power to you!
Nice to see you again ❤️
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.
Class seeing Scott in BASC magazine this month 👍
Honestly, Scott. You could make braised ostrich beaks look sumptuous! 🤣
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 :)
Wow, that is one small bunny! That meal looks fit for a king.
That looks wonderful.
That's great taste!!! Scott!)))
That looks so good!!!
Brilliant as always mate!
Beautiful job, Scott!
Brilliant as ever, Looks like the .22 is coming out, I'm going to bag me some bunny.
👍
Fine dining from humble ingredients
Another great video Scott
This looks amazing. I would love to eat it. Take care and God bless.
That looks killer cheers from Massachusetts
great stuff mate love it
creativity u have by far the best i enjoy, i love game and eat as much as i can from the wild and most of the times i do use your recipes
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
That looked tasty.
They neeed to replace Elmer Fud with you in the bugs bunny cartoons!
Was a winner that for me, but what a fiddling to get it deboned
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!
Can't be this easy as it seems to skin a rabbit.
Haggis sold in the market like breakfast sausage. We're not in Kansas anymore.
Scott you need to do rabbit three ways from the Netflix series "the Las of us"
Love the channel
Does the 50 degree C bath render any meat safe, ie parasite free? just wondering?
Give him a haggis.
we used to survive on rabbits and pheasants and ducks we were very healthy.
Was it your preference for Irish whiskey , why not Scotch?😊
Needs more haggis stuffing
Argghhh you spelt WHISKY wrong . but still looks delicious
Ohh yummy 😋 more please 🙏 😋
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.
all thou i don't under stand you language of sides, it looks good, n i have ideals to make it right southern style ,TY !
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.
New ink? And a different watch ⌚
Man you have some balls skinning that rabbit on RUclips. This platform is full of pansies. You're showing it like it is though. Keep up the excellent work.
I'm going to have to start inventing new profanity.
No matter how good your food looks it never
makes my computer screen taste any better.
bro always eating good man