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Rabbit in Mustard Sauce - Bruno Albouze
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- čas přidán 17. 07. 2023
- As I unveil one of the most beloved dishes of the French culinary tradition - Rabbit in Mustard Sauce (Lapin à la Moutarde). This classic dish showcases the marriage of tender rabbit meat and the bold, tangy flavors of a rich mustard sauce. If you've always wanted to master this timeless recipe, you've come to the right place. In this tantalizing video, I will take you through the step-by-step process of creating the perfect Rabbit in Mustard Sauce. I'll reveal the secrets to achieving tender, succulent meat that practically melts in your mouth, enhanced by the distinct flavors of the mustard sauce that will leave you craving more. Throughout this video, I'll share invaluable tips, techniques, and insights gained from years of experience as a renowned chef. I'll show you how to strike the perfect balance between the pungency of the mustard and the natural sweetness of the rabbit, creating a harmonious combination that will dazzle your taste buds.
Don't miss out on the opportunity to master this classic French dish. Click play now and let's get started!
Remember, for the full recipe and more culinary delights, visit brunoalbouze.com
And don't forget to check out my online culinary courses at
academy.brunoa... for even more culinary inspiration.
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This is one of the best meals that I've ever eaten in my life. I first had it at a pub in rural England...I'll never forget it.
Hands down the best rabbit dish I've ever had! Thank you, Chef!
Brilliant as usual! Merci Chef!
Rabbits are not available in my country but I will try it with chicken
...and now I know how to butcher a rabbit. Merci beaucoup 😉🤙
Rabbit is my mother's favorite food. I wanna make this for her.
Good stuff chef. I'm going to go poach a few dozen rabbits next week, appreciate the inspiration!
I appreciate you left in the bay leaf missing the pot in your final cut.
I will look for a rabbit outside...
Notre " Petit Lapin" à tous ... c'est Bruno , à la moutarde, à la crème aux champignons "what ever" : le charme ET le talent fonctionnent toujours !
merci pour revoir cette recette améliorée à la Albouze !
Planning on trying this using chicken! 🙂
Love your videos😊
Awe...🥺 So... That's why the Easter Bunny didn't come to me this year.
Purée ça donne faim...
Thumbs up...
Amazing Chef
Now that would be incredible over some pureed parsnip
Wow, interesting sauce. Gonna try this recipe with a chicken though... 😀👍🏼
Looks fantastic!
So awesome!
Well,that was a HUGE coincidence 🤠!!!I got the notification of your video after 10 minutes we had finished our dinner,which was...guess what! RABBIT 😂(in the oven with lemon and mustard)!!Now I have another option,which makes me reeeeeally happy!😁
Yummy.
Et la sauce....... 🥰
Love!
J'adore la recette. C'est cool de vouloir la faire en anglais, mais dommage que vous n'autorisiez pas les sous-titres ; ça pourrait aider je crois ! Merci !
Do all the pieces of meat cook at the same time?
Le to much, la 80's erotica musica in la tour de rabbé video.
Why don't you use the rabbit head in the stock ?
🤣🤣🤣👌👌 TOP SHIT BRUNO 💯💯 ❤❤❤
I wish your videos were a lot longer.
You don’t put crème fraîche?
Here in South Africa we do not eat rabbit. You will nwver ever find it in the shop.
BRUNO. FIRST TIME I BEARLY PUKED MYSELF WATCHING YOUR CHANNEL. RABBITS EYES WERE TOO MUCH FOR ME :(
gg
Rabbit is the most disgusting animal I've ever tried.
May be because my father was raising rabbits as a hobby, and maybe feeding them REAL food (vegetables, fresh cut grass, fruits) gave the meat the taste I couldn't stand.
He might not have removed the anal glands properly, that can give a strong, horrible taste.
can you pleace stop with the music.....😡
Man that pepper grinder looks sick af