When we spent a few weeks in France I was amazed to see rabbit in a big grocery store next to the chicken! It is so delicious, anyone who likes chicken dark meat would love rabbit. It’s just important to remember that it doesn’t have any fat of its own so it needs something like the pancetta, or a creamy sauce. I love rabbit with mustard, but I will try this the next time I find rabbit.
The duck farmer at my local market just popped up with rabbit, so it is indeed back on the menu. I love how you show it's OK to improvise or add back a little bit of this or that.
For those having trouble finding rabbit in the US.....as your county agricultural extension office to put you in touch with local 4H meat rabbit groups. Specify MEAT RABBITS, as there are also pet groups. In most areas, people will know people who....and some of us will sell live and butcher as a favor. Part of the availability problem is the cute factor, but a huge one is the lack of USDA facilities anywhere near most of us. My closest, in CA, is 3.5 hours away, as an example. There are places online where rabbit meat can be purchased and shipped.
I don’t know if you remember, but years ago I recommended you make this dish because my French “mother” made it often when I stayed in Poitiers for a summer. I think this was it! I’m looking forward to trying it, merci!
Nice recipe! Easy to get rabbit here (in Italy), I love it, but the little bones are a bugbear of mine! Still, will be picking up a rabbit come Monday...
I love watching these videos. It gives me the inspiration for when I eventually move out to try cooking some of these dishes, even if the meat type might be a little pricy in the area
Stephane I enjoy watching your video's and cooking some of your dishes. My wife and I were discussing 'Inspiration in creating a meal' and I used the word 'muse' of course there is no muse of cooking but the 'arts' I would say are bound to include 'cuisine' and the inspiration from 'another place', tha I would say is on some spititual plane, that filters down to the 'cook'. Do you ever consider any of this? If I am complemented on my cookng and I have been adventuras, I find it impossible in my heart to accept all the credit for the received pleasure of my guest(s), and put it down to my muse, which of course classically does not exist. I would love to know how you think about this...?
@@mikecollins8241 I live on Vancouver Island. Too many bears, cougar, and wolves for a lot of wild rabbit. Most butchers don't particularly like carrying them, as we don't have that much of a rabbit-eating culture here. And when someone does carry them, they cost 3-4 hours minimum wage (so fairly expensive). I like duck also, but $50-$75 each, they're even a bit more expensive than rabbit. But I can get local farm-raised pork quite easily. So the cost/income relationship means we eat a lot more pork.
"wild farmed" likely means domestic rabbit that is allowed to roam within an area, and possibly living in a colony. its not the best health for them and they do get tougher. it can also just be an OLDER rabbit- the older they are the tougher...
At the very end of the video, you will see under the part where is says “One-of-a-Kind Ragout” that he talks about using chicken instead.🙂 I would also advocate for turkey thighs because of their slight gamey flavour. It would replace the rabbit nicely, I think. But I also think free range chicken might have a nice flavour to it, as well, if you can get your hands on it. Hope you enjoy!
Out of bay leaves??? Im fairly certain thats heresy in French cooking. I wish rabbit was easily found in markets in California, but I am definitely making this with chicken tonight!
I dare to say is a bit overdone. The rabbit stew can do as it is with a nice rice pilaf or roasted vegetables or maybe some new potatoes in butter and parsley. I love your show, as I love french and italian cooking. Thanks. PS I'm brazilian. ❤
Do you think I could substitute the rabbit for Springbok (South African antelope), got a leg and trying to find a recipe or what I can do with it apart from a boring stew or pie?
Looks a very tasty dish, especially with those soft buttery pappardelle noodles. Rabbit was relatively common growing up, & once I left home I ate it a lot more as I was a forester. I love it & prefer it to chicken in some dishes. Inexpensive to buy & good for the environment. If you worry about the meat getting too dry you can quickly use a "larding needle" to put fatty pieces into it, or a quicker method is "barding" which is just wrapping the rabbit meat in something fatty like bacon. 🐇
I buy half a rabbit from my local butcher for my dog. Just put it in a casserole dish with herbs and carrots with a sweet potato. I freeze some portions and that half a rabbit provides a good few meals, she loves it, much better for her than dog food. I love rabbit stew or rabbit pie, but think I may make this recipe tonight for dinner.
I will try this. Rabbits have such an angelic gaze, so farmers bring me those rabbits which have died of natural causes. To my mind, some of those rabbits remember their funny games with T-rexes, rather tough meat.
The issue with rabbit is it easily becomes dry and stringy when cooked, and I’ve never worked out how to do it which is a shame as rabbit when cooked properly is wonderful.
In the US, it is hard to find rabbit. At least where I've lived in California. I only made it once and I had to go to a specialty store and it was very expensive. I'd love to try this recipe, but I will probably have to use chicken.
You could also try maybe some turkey thighs, if you want. They are bigger and might take longer to cook, but they’ll have a slight bit of the unique flavour of game meat, as rabbit has (as far as I can remember; I’ve only eaten it once). Quail could also be really delicious, but all those little bones… you might be better to go with the turkey. Lol
When we spent a few weeks in France I was amazed to see rabbit in a big grocery store next to the chicken! It is so delicious, anyone who likes chicken dark meat would love rabbit. It’s just important to remember that it doesn’t have any fat of its own so it needs something like the pancetta, or a creamy sauce. I love rabbit with mustard, but I will try this the next time I find rabbit.
We love rabbit, it’s a healthy choice and so tasty.
Hi, how do you cook it? Thanks.
The duck farmer at my local market just popped up with rabbit, so it is indeed back on the menu. I love how you show it's OK to improvise or add back a little bit of this or that.
For those having trouble finding rabbit in the US.....as your county agricultural extension office to put you in touch with local 4H meat rabbit groups. Specify MEAT RABBITS, as there are also pet groups.
In most areas, people will know people who....and some of us will sell live and butcher as a favor.
Part of the availability problem is the cute factor, but a huge one is the lack of USDA facilities anywhere near most of us. My closest, in CA, is 3.5 hours away, as an example.
There are places online where rabbit meat can be purchased and shipped.
I was able to get 4 wild rabbits so far this hunting season, I think I'm going to try this recipe for Thanksgiving to mix it up a bit.
Appreciate your free form style. Time to put rabbit back on my menu!
I haven’t had this is in a long time. It’s so delicious! Thanks for reminding me to make it again soon. ♥️
Great job rabbit is delicious and your recipe looks amazing!
I haven't had rabbit it a very long time, but my mother used to cook it all the time.
Rabbit is so good.
I don’t know if you remember, but years ago I recommended you make this dish because my French “mother” made it often when I stayed in Poitiers for a summer. I think this was it! I’m looking forward to trying it, merci!
This looks like something my aunt use to make. Fricasse de conejo. Looks so,tasty!
Yum!!! Gotta try this when I get rabbit
Looks delicious!
Superb
My Grandmother's Rabbit Stew recipe's first line is: 'First catch a Rabbit' LOL
if I am not a capers or olive (except as tapenade)fan what could I substitute?
HISSSS!
Nice recipe! Easy to get rabbit here (in Italy), I love it, but the little bones are a bugbear of mine! Still, will be picking up a rabbit come Monday...
I love watching these videos. It gives me the inspiration for when I eventually move out to try cooking some of these dishes, even if the meat type might be a little pricy in the area
Those Italians sure know how to eat....
Nice recipe - love that you say rabbit is an inexpensive option .. certainly NOT in the USA.
Stephane I enjoy watching your video's and cooking some of your dishes. My wife and I were discussing 'Inspiration in creating a meal' and I used the word 'muse' of course there is no muse of cooking but the 'arts' I would say are bound to include 'cuisine' and the inspiration from 'another place', tha
I would say is on some spititual plane, that filters down to the 'cook'. Do you ever consider any of this? If I am complemented on my cookng and I have been adventuras, I find it impossible in my heart to accept all the credit for the received pleasure of my guest(s), and put it down to my muse, which of
course classically does not exist. I would love to know how you think about this...?
👍🏻👍🏻👍🏻
Do I want to use rabbit? Heck yeah! Is rabbit available near me? Absolutely not. So chicken it is....
If you have a backyard, a buck and 2 does will provide all of the meat you could want.
@@calvinfrakes882 True, but we also have bears. So.... no need to tempt them to move in here
Where do you live that rabbits aren't available? Most butchers in cities have them, and most rural areas have plenty running around..
@@mikecollins8241 I live on Vancouver Island. Too many bears, cougar, and wolves for a lot of wild rabbit. Most butchers don't particularly like carrying them, as we don't have that much of a rabbit-eating culture here. And when someone does carry them, they cost 3-4 hours minimum wage (so fairly expensive). I like duck also, but $50-$75 each, they're even a bit more expensive than rabbit. But I can get local farm-raised pork quite easily. So the cost/income relationship means we eat a lot more pork.
"wild farmed" likely means domestic rabbit that is allowed to roam within an area, and possibly living in a colony. its not the best health for them and they do get tougher. it can also just be an OLDER rabbit- the older they are the tougher...
Polenta is much nicer to have with stewed rabbit instead of pasta ,, I guess that’s just the Italian in me 😊
'Corsican Rabbit'; very much like French rabbit, but stolen or poached.😁
Great video! I love rabbit but my husband doesn't.... Could I cook chicken this way?
At the very end of the video, you will see under the part where is says “One-of-a-Kind Ragout” that he talks about using chicken instead.🙂
I would also advocate for turkey thighs because of their slight gamey flavour. It would replace the rabbit nicely, I think. But I also think free range chicken might have a nice flavour to it, as well, if you can get your hands on it. Hope you enjoy!
@@LePetitNuageGris Thank you! I stopped before the end.
@@nicoleframe5192 No worries! It makes sense. Hope it all goes well.😊
Keep the rabbit and change your husband? 😂
@@aidanclarke6106 😂
Out of bay leaves??? Im fairly certain thats heresy in French cooking.
I wish rabbit was easily found in markets in California, but I am definitely making this with chicken tonight!
I dare to say is a bit overdone. The rabbit stew can do as it is with a nice rice pilaf or roasted vegetables or maybe some new potatoes in butter and parsley. I love your show, as I love french and italian cooking. Thanks. PS I'm brazilian. ❤
Thank you. God bless you
Do you think I could substitute the rabbit for Springbok (South African antelope), got a leg and trying to find a recipe or what I can do with it apart from a boring stew or pie?
I would think this recipe would be perfect for game....
Looks a very tasty dish, especially with those soft buttery pappardelle noodles.
Rabbit was relatively common growing up, & once I left home I ate it a lot more as I was a forester. I love it & prefer it to chicken in some dishes. Inexpensive to buy & good for the environment.
If you worry about the meat getting too dry you can quickly use a "larding needle" to put fatty pieces into it, or a quicker method is "barding" which is just wrapping the rabbit meat in something fatty like bacon. 🐇
I will have to settle for chicken in this dish. No rabbit for sale in Las Vegas grocery stores.
I buy half a rabbit from my local butcher for my dog. Just put it in a casserole dish with herbs and carrots with a sweet potato. I freeze some portions and that half a rabbit provides a good few meals, she loves it, much better for her than dog food. I love rabbit stew or rabbit pie, but think I may make this recipe tonight for dinner.
In New Jersey rabbit is VERY expensive and hard to find.☹️
Try farmers markets 😊
Perfect! I was just about to get a small game license!
😋😋😋😋😋😋😋
Hard to find rabbit in Australia (unless you hunt it yourself!) This looks delicious!
By the way, this Corsican recipe sounds very Italian... ahahah!!
"Be verwy verwy quiet. We're huntin wabbit." Elmer Fudd was onto something! 👍😉
“I am a fricasseeing rabbit.”
I will try this. Rabbits have such an angelic gaze, so farmers bring me those rabbits which have died of natural causes. To my mind, some of those rabbits remember their funny games with T-rexes, rather tough meat.
👨🍳🔪❤🐇
Chef knife loves rabbit
@@LePetitNuageGris 👍👏
@@kam7056 😉😆
@@LePetitNuageGris 😘
@@kam7056 🥹
The issue with rabbit is it easily becomes dry and stringy when cooked, and I’ve never worked out how to do it which is a shame as rabbit when cooked properly is wonderful.
That is why it is braised 😊 pressure cooker works well also, as the juices are locked in..
In the US, it is hard to find rabbit. At least where I've lived in California. I only made it once and I had to go to a specialty store and it was very expensive. I'd love to try this recipe, but I will probably have to use chicken.
You could also try maybe some turkey thighs, if you want. They are bigger and might take longer to cook, but they’ll have a slight bit of the unique flavour of game meat, as rabbit has (as far as I can remember; I’ve only eaten it once). Quail could also be really delicious, but all those little bones… you might be better to go with the turkey. Lol
Go to farmers markets and ask around.. unlike most meats, the USDA doesn't regulate the production/ sale of rabbits 😮
No taters?
Rabbit *stews* make much more sense, given the amount of cooking time and the final, falling-off-the-bone result.
not really inexpensive real hood Rabbit
Too lean for me.
All the butter and oil wasn't enough?
@@jamesofallthings3684add bacon 😂
Disgusting
With your skills, you should go work at McDonalds...