Mini Rabbit Porchetta. Porchetta.
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- čas přidán 6. 09. 2024
- How To Cook Rabbit, with an Italian twist, A gamey take on the classic Porchetta. The legs and loin of rabbit are de boned, then sprinkled with garlic, herbs, lemon zest and fennel pollen.Then wrapped in prosciutto and rolled into a parcel.
One is cooked sous vide for 2 hours and seared in a pan. The other is flash fried in the pan then roasted in a hot oven.
A great way to prepare wild rabbit
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Scott, my mouth is still dripping. What a great dish. I love rabbit over all.
Field to table. Free range, organic, sustainable wild game. And simple quality preparation. If anyone can't appreciate that then they need to spend their time doing other things. Cheers from across the pond!
Not even a minute in and I gave a thumbs up, solely for that epic slow mo chop footage! I hunt rabbit here in Canada and that was truly an awesome chop! Well done!
Great job scott, that was very cool. cheers man thanks for another great video.
Just another way to enjoy a beautiful, wild protein. Awesome as always Scott!
I have to start using the sous vide machine I have more. This looked fantastic done that way. Well done Sir!
I love the way that this video starts out looking like every child's worst nightmare, yet ends up with such tiny, precious, adorable roasts!
That looks SO ridiculously amazing. I like how you show processing the rabbit. Speeding it up is a nice touch for the squeamish, but it's important for people to remember where food comes from. I tried something similar with cream cheese in the middle. I suppose almost any filling wrapped by rabbit and bacon is delicious.
That looks amazing!
Finally another road kill!
love the intro timelapse
"waafer thin..." You goof - had me laughing out loud.
Time to get a sous vide! This is too amazing to not have one :-)
He cooked it sous vide though O.o
It's a dirty job but someone has to do it. Thank you! Always top shelf when you do it! ATB
Yes Scott! My old mukka.
Grape seed oil lowers the smoking point of butter, got it! Its chemistry baby, and its all good, all the time on the "Scott Rea Project". Love ya Scott, and wish you all the best.
Oh man that made me salivate! Fantastic, cheap, great tasting and very sustainable!
All of your content is brilliant Scott, I watch every episode as soon as I can! Keep it up pal!
Great video Scott! Keep it up :)
I've been put off bunny since I was a kid. Dry horrible rabbit stew was all I could ever be bothered to make and I don't hunt anymore. I'll be popping to the local meat market and getting a rabbit and trying this though! Still would love to see see a meat curing video though Scott!
The oven roasted is the way to go. Look at all the plastic generated by the sous vide method. It's totally bonkers. I tried them in our operation until I realize more Smiths in the sound track!d their energy requirement and the sheer time involved in the process. Great vid as always Scott. Love the comparisons and as always - working with game.
Gosh Scott, as always you've amused my eyes and taste buds. Great video.
Love it! Friday is butcher day for the rabbits so I will be doing this recipe soon.
Lovin your work Scott, definitely going to give this a try once some bunnies have been harvested.
That looks absolutely awesome good job
I would like to see your take on curing a ham, shoulder, loin, or other, then cooking it. I have lots of friends that do the Charcuterie thing and you would be good at it. Particularly the local recipes for curing. I have a Kentucky/Texas background on my curing pork, nothing complex but delicious. We are always looking for new, (old) ideas to use. Another excellent video BTW thanks for them!!
I just ate lunch, but my mouth is watering anyways! Looks amazing, I will have to give it a go.
Nice one!
You should open a game restaurant Scott , you would make a killing
Slight slow-mo head off😂👍
Lovely job mate
Greetings from a very wet Warwickshire ☔️
Cheers dude.
Can you please make a video in the near future on aging different game (full aspect as to why, how long, and why, etc) thank you
Omg all these ideas!
Fantastic!
They look awesome mate. Got to try them
Looked superb.... grew up with a ferret, or two...
That intro! Superb! Wp mate!
That ham was so God dam thin you could read a newspaper through it ! LMAO hanging with the SRP!!!
OmFG!!!! Def gonna give it ah go! 👌
Cool thanks mate
I have been doing this for years , but i prep them the same & lay them in a casserole dish pour over half tin toms a cup of virgin olive oil parsley black pepper & cook slowly for one and half hours . This is the only way i eat rabbit now it's lush.
we make beef-etta and turk-etta here in minnesota (usa)... ususally pull it apart like pulled pork same with porketta (we spell it differently here).. theres no skin on it same seasoning though and usually cook it in a crock pot... its good on hard rolls as a type of sandwich.. we also eat pastys here i think those are an english thing if im not mistaken it would be cool to see if youd cook one of those some time not many parts of the US knows about them... usually with pastys there is like 3-4 options at the grocery story pork or beef or pork and beef some also have rutabagas and we usually eat them with ketchup.. miner type of food here
Scott, name one thing you can't do, I watched all your videos seems you can do just about anything with meat.
Great work my English cuz
Mate if you want to make it real authentic, debone the whole rabbit, fill it with garlic, dill, fennel pollen, salt and pepper (which are the only spices and herbs used in a porchetta...), wrap it all up and roast it. Once cool, slice it very thinly, better with a slicer.... some old Italian grandmas would put a few slices of cured pancetta on top to keep it moist during cooking... 👍🏻
Mmmm I need smellevision
yum yum
Can you set up your own Amazon store? I've seen other CZcamsrs doing this.
A hhwhafer thin mint! 😂
Maybe to keep the Italians happy, you should go with Coniglietta (little bunny) rather than Porchetta?
The dogs as usual Scott gotta make the effort to get out and zap a few bunnies , they are thin on the ground at the moment , def gonna give this a go mate.
Someone once added you to the Wikipedia page for Pembrokeshire; it was about how you made it famous
Brit expat - I love your channel! I lived 30-odd years in Italy, I would say this is more of an "involtino" (a wrapped-in) than a porchetta. You already did a vid on porchetta, wonderful job, recommended. Maybe a bit anal as a comment, but it's clear you love your food - keep up the good work! Could you do one or more episodes (ideally, one with a butchery video) on other countries' beef cuts, ? (e.g. "arrachera" in Mexico - my Texan guests agree that it's the best beef they've had, "vacio" in Argentina, just to suggest 2)? A challenge for a master butcher, maybe? Also, thanks for the great and simple home-cooking vids!
Hi Scott, Andre from Brazil here. I really loved how instructive are your videos, mainly the "Field to Fork" series. Here it's illegal to hunt most of animals and from what i've find there is no hare or rabbits in general on the country. I've purchased in some rabbit meat on a place that sell "special meat" but I've find a little to expensive (besides the taste is amazing with your recipes!). I've a small property and I'm thinking to raise rabbits along my chickens. Did you know something about livestock "races" of this animals that we can raise or a book that says anything about? Thanks for your attention and for your channel!
One of my favorite videos of yours! What's the spray you used to clean up after butchering?
I like it a lot.
And get back to me about the hedgehog recipes, would ya?
Will do Lou..
I think a trip over to the west of the Wirral with my bow would be in order but I'd almost certainly get arrested.
Nice one Scott. Looks super tasty. Not many rabbits in Thailand. Plenty in Stafford when I lived there. Perhaps I could substitute pork tenderloin? What do you think?
Hi Scot! Love your vids :) Could you please put op a link to where we can buy the food grade bands?
Love it Dr, I'll definitely try this, is the fennel pollen a must have?
Hi Scott, I'm thoroughly enjoying your videos here in Australia! Would you consider an alternative low and slow option by smoking the Mini Rabbit Porchetta in an off set smoker?
Definately bro..
Awesome stuff, which fennel pollen would you recommend? Just at that price I wouldn't want to get the wrong stuff, and looking forward to trying this and the porchetta you linked 😀
I forgot to say, that looks like a Victorinox Rabbit knife, very appropriate!
Scot do you make rabbit stock
5 to a package is a calculated number to get you to purchase more than your actually need. They do it with hotdogs as well.
IDK how i landed on your Video but i'm glad i did! Subscribe i Shall
Poached in butter bath 😋
Looks wonderful. Greedy gut😊!!
You think you have seen it all from the SRP, then you get this....... Amazeballs mate. Great to see both options, i voted for Sous Vide on FB but to be honest, both looked fantastic. I hear YT is really messing up the $ for creators these days, but garbage like 27 year old Swed's with foul mouths playing computer games get paid millions, what a joke. I think another platform will come out of all of this. Lets see. Cheers Moose.
My Father in Law is a farmer and we often shoot groundhogs/woodchucks/whistlepigs in his fields. Any ideas for one of those?
Hi Scott, as always a brilliant dish. Would this work with pheasant leg meat in the centre or diced woodpigeon breast? Many thanks for your time and effort mate. ATB from me in the Staffordshire Moorlands.
Great video Scott. Have you ever tried Lonza?
what were you spraying the chopping block with and won't that flavour the meat?
Can you share with us the spray you used to disinfect the surface? Thanks.
Can you give us a link to your elastic bands please? I can't find them. Seeing lots of other junk I don't want to see when I search for meat bands, but not those lol
hi what spray do you use on the kitchen block?
Hey Scott I've just gained a new source of freshly shot wood pigeon breasts.......I made a pigeon pie with chopped onions, Apple and bacon all sautéed plus sage and lots of rosemary, and add the roughly chopped raw breast and pie it up in shortcrust.........(tasty but dry, will add a shot of calvados next time)
I've also tried it with a thyme and damson sauce that I found in a shooting mag.
Got any other combinations for me to try?
I have indeen Capt, ill drop you some links on here, or email me my friend..thedog6661@gmail.com
Scott Rea might as well share them here, so everyone can check them out :)
I have cooked fresh rabbit that I harvested and it tasted great but it filled my house up with a horrible gaming smell while cooking. is that normal?
Would these work encased in caul fat?
Yes Ali..
Thin strip of ham first like closing up an egg roll man.
13:42😂👍. Hahahaha
Sous vide meat does not need resting before serving.
Why didn't you use the meat glue
Is it pork Etta or porch Etta?
ive seen footage, i stay noided
How do I know the fennel pollen is not actually marijuana? ;)
mmh. dunno... bunny is so lean compared to pork. Maybe a nice fatty bacon or plain pork belly would have made it juicy..er and tastier?
(not saying it looks dry tho)
"fennel pollen"
15 dollars per oz on amazon
Noooo!!!! You missed a golden opportunity to use meat glue!