@@FrenchCookingAcademy it would be really great if you could include Prep bowls and a saucier pan to your Australian Amazon links, I do notice you offer my absolute favourite pans which cost a fortune so will be a treat for myself once I have my new kitchen, I also hope to join your cooking classes then too. Do you have a dessert pastry recipe for the baked custard tart recipe you have?
The French Cooking Academy Honestly, she just RAVED about it. Dug the "mushroom method", changed it up a bit, but braising with lemon is awesome. I used Dry Vermouth and simple dry Sherry with the lemon, cook it down until evaporated. I like slightly more intense and concentrated flavors, but love the basis of. Your channel is great and I'd love to swing a knife with you!
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched UA-cam videos on deboning rabbit and successfully cut up and deboned the day before the meal. I rinsed the rabbit bones x3 and kept in fridge. I made stock first, used Swansons chicken stock and reviewed your bouquet garni video using #2 . The stock was strained x2 and was so clear! Absolutely delicious! Rest of the meal easy to follow the directions... My family raved about this recipe. They were telling everyone they knew about how good it was. Thank you so much Stephane! You are an amazing Chef!
It's going to be cool and rainy here all week...will be making this gorgeous recipe...it is a joy to watch and learn from you, sir....you are so handsome as well! Bon appetit from the Mid-West!
A classic. My go to main dish for myself and my wife. Edmond Fallot Dijon is a must try! I don't bother with the pasta as I normally have appetizers, just a little bit of fresh baguette to scoop up the sauce of course. Merci beaucoup!
I’m in Maine , USA. Always looking for new rabbit recipes. A lot of people raise rabbits here, but it hasn’t become popular in restaurants. Thank you. I enjoyed your thorough cooking style
I see this is a very old video. But ive been looking for a good lapa recipe. I live in Texas now but originally grew up in South Louisiana. We eat a lot of game, rabbit being one of them. Cagun people like myself cook a certain way/style but I want to try some new stuff/things. This looks pretty good and simple. Thanks for sharing. Bon appetit
You've inspired me to take on more sophisticated dishes such as this one which I've eaten many times in restaurants but never thought I would have the skill for. Now I will try it. Thank you.
hi there, yes a great dish to try but its important to be carefull with the cooking time of the rabbit: 45 minutes to an hour maximum otherwise it can get dry. thanks for watching.
I cannot wait to try this recipe. It looks delicious! Your videos have utterly transformed how I cook meats and sauces. Thank you so much for sharing your cooking knowledge!
One of your best recipes yet true French Cuisine l know l grew up with a Chef who cooked in France for 6 years and cooked for the Queen in Melbourne in 56 my Grandfather at the Melbourne Club he was a great Chef.
I just found you tonight (chicken livers) and not being able to digest most meat I am thrilled to find this recipe. I have not had rabbit in 30years. I am from the Midwest USA and my father was a hunter and we had it all rabbit, deer, squirrel, also I lived on the Mississippi River so we had catfish, frog legs and turtle. My husband does not eat any of the above but I am going back to my roots. This rabbit looks amazing. Now if I could have morel mushrooms from home I would be in heaven. I see you have recipes with those. We hunted those every season and nothing like fresh wild grown morels!
OMG I took 2 days to make this,, cuz im lazy lol,,, cut the Lapin up and cooked the stock the first day,, pulled carrots from my garden,, used shallots as well as onions carmelized ,, used grey pupon digon but country style,,, didnt use noodles but red potatoes and carrots boiled and mashed ,, used some carrot tops with my tarragon,,, did not use chicken stock but threw in a chicken thigh to make the stock,,, THIS WAS AMAZING ,,, so delicious !!!
Wow, Chef you do art work with your videos. Just love your channel. Never tried the boil mushroom before like that, looked fantastic. Will be trying this dish for sure. Merci.
Excellent! Thank you FCA! I also slowly fried some bacon in a butter olive oil mix, removed bacon and fried rabbit in that fat. Rabit removed, I "fried" the onion and added white wine to deglaze.
Amazing Stephan !! I subscribe to your channel a couple of weeks ago, I love cooking and especially I love French Cuisine. I´ve learned with you in a few videos all my favorite french dishes, by the way, yesterday I made the soup of cabbage and pork lol Thank you, Chef !
I come here for the sauces, which my cooking repertoire is quite lacking. I haven't regretted a second of time viewing your videos chef. and such a congenial guy who is always excited to demonstrate what he loves to do
Superb Chef !!! I live in south east France - Sanglier country - where my passion in regional cuisine cooked in a traditional way in my own kitchen. All of your ingredients are available from my garden with the exception of the cloves which you studded your onion with for the stock base. (You forgot to mention the cloves in your video). Also, l assume you used Moutarde Dijon for the sauce - this was not mentioned, but i think anyone watching would have deduced this. Bravo Chef, and l look forward to more of your excellent recipes.
I had to take the vid off full screen being overwhelmed as I was with the plating of this luscious dish and being unable to sample it. elegant is always the word that comes to mind in describing the dishes you prepare. Through years of experience and genuine thoughtfulness elegance is achieved in all pursuits
'Add some cream to make it lighter.' A truly french recipe :)
He's talking about making the color lighter! Duh!
Genial. Vous faites un grand service au public anglophone en montrant comment preparer ces mets classiques de la cuisine francaise. Bravo et merci!
oui merci c’est en effet mon intention je pense que la cuisine française mérite d’être partager. 🙂👨🏻🍳
Oui, d'accord!
Dude I made your recipe . It's unbelievable .I just finish eating and I'm still thinking about how tasty it was
Thanks chef
Thanks 👍
@@FrenchCookingAcademy it would be really great if you could include Prep bowls and a saucier pan to your Australian Amazon links, I do notice you offer my absolute favourite pans which cost a fortune so will be a treat for myself once I have my new kitchen, I also hope to join your cooking classes then too. Do you have a dessert pastry recipe for the baked custard tart recipe you have?
Works with chicken of course!
Made this for the family, my mom nearly cried as to how happy it made her. Classical French at it's best!
+dinein1970 well hearing this has just made my day too 😀😀😋👨🏻🍳
The French Cooking Academy Honestly, she just RAVED about it.
Dug the "mushroom method", changed it up a bit, but braising with lemon is awesome. I used Dry Vermouth and simple dry Sherry with the lemon, cook it down until evaporated.
I like slightly more intense and concentrated flavors, but love the basis of.
Your channel is great and I'd love to swing a knife with you!
you are so meticulous chef in the cleanliness and organization of your food prep and cooking areas.
Perfect timing! The rabbits are beginning to come into the open on my farm. Thanks!:)
The sensual smooth jazz that played during the plating, had me in quite mood. 🙈
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched UA-cam videos on deboning rabbit and successfully cut up and deboned the day before the meal. I rinsed the rabbit bones x3 and kept in fridge. I made stock first, used Swansons chicken stock and reviewed your bouquet garni video using #2 . The stock was strained x2 and was so clear! Absolutely delicious! Rest of the meal easy to follow the directions... My family raved about this recipe. They were telling everyone they knew about how good it was. Thank you so much Stephane! You are an amazing Chef!
This is my favorite, I will doing your course very soon do not stop what you are doing, mon ami
welldone chef. The way you explain is divine. Brilliant recipie. Tks again and regards .
Thank GOD , I was having my dinner while watching this ...your awesome videos always make me super hungry ! Good stuff .
It's going to be cool and rainy here all week...will be making this gorgeous recipe...it is a joy to watch and learn from you, sir....you are so handsome as well!
Bon appetit from the Mid-West!
Sounds delicious - I had a brilliant version of this dish at a French restaurant in Hanoi a few years ago
Very nice dish. Thank you, Stéphane!
Just made this but braised on my kamado cooker. That sauce is the best thing I’ve ever put in my mouth. Thanks!
A classic. My go to main dish for myself and my wife. Edmond Fallot Dijon is a must try! I don't bother with the pasta as I normally have appetizers, just a little bit of fresh baguette to scoop up the sauce of course. Merci beaucoup!
Oh my. That looks amazing! I love the trick with the onions/mushrooms cooked differently for a little taste difference. Thank you
Very good that looks great....the last time i had rabbit it was in france a similar dish, it was fantastic....thankyou...greetings from the uk.
I love rabbit. We raised rabbits for food when I was growing up
just made this for my Wife and I. Supper good!!!
One of my favorite autumn dishes! Also works beautifully with just chicken.
I have lots of respect for this s man since it's hard for us who living is the third world country who are passionate about french cooking .
You are the best! Congratulations Chef!
I love rabbit.
i've been looking for rabbit recipes and this looks very good
I’m in Maine , USA. Always looking for new rabbit recipes. A lot of people raise rabbits here, but it hasn’t become popular in restaurants.
Thank you. I enjoyed your thorough cooking style
Ca a l’air vraiment bon. J’adore cette recette!
I see this is a very old video. But ive been looking for a good lapa recipe. I live in Texas now but originally grew up in South Louisiana. We eat a lot of game, rabbit being one of them. Cagun people like myself cook a certain way/style but I want to try some new stuff/things. This looks pretty good and simple. Thanks for sharing. Bon appetit
You've inspired me to take on more sophisticated dishes such as this one which I've eaten many times in restaurants but never thought I would have the skill for. Now I will try it. Thank you.
great i am sure you will do great 🙂👨🏻🍳
Stefane! I love the way you cook mushrooms and the pearl onions!
Chris Moore thanks for watching these are two common techniques you will find in many french recipes.
Not long winded at all, very thorough and well explained, in very good English! Keep it up!
thank you 😀
I don’t mind long videos, they are good to learn from 🐨
I'll definitely try this... That's 3 approaches to cooking the parts of the dish are new to me! Thanks.
hi there, yes a great dish to try but its important to be carefull with the cooking time of the rabbit: 45 minutes to an hour maximum otherwise it can get dry. thanks for watching.
A new subbie watching from Lesotho, Southern Africa, enjoying your videos, for the love of French food
Wow does that look good and comforting. Thanks Stevie.
I made this and absolutely loved it. Thank you!
I cannot wait to try this recipe. It looks delicious! Your videos have utterly transformed how I cook meats and sauces. Thank you so much for sharing your cooking knowledge!
Stephanie Cook well I am really glad to hear this because cooking is all about sharing. So I am happy it motivates you to cook more 😋👨🏻🍳😀
One of your best recipes yet true French Cuisine l know l grew up with a Chef who cooked in France for 6 years and cooked for the Queen in Melbourne in 56 my Grandfather at the Melbourne Club he was a great Chef.
+Gator1699 thanks for that its a true compliment 😌👨🏻🍳
Really great recipe and clear demonstration. Thanks for sharing; much appreciated!
I just found you tonight (chicken livers) and not being able to digest most meat I am thrilled to find this recipe. I have not had rabbit in 30years. I am from the Midwest USA and my father was a hunter and we had it all rabbit, deer, squirrel, also I lived on the Mississippi River so we had catfish, frog legs and turtle. My husband does not eat any of the above but I am going back to my roots. This rabbit looks amazing. Now if I could have morel mushrooms from home I would be in heaven. I see you have recipes with those. We hunted those every season and nothing like fresh wild grown morels!
wow what a wild life sounds tasty 🙂👍😋
Looks,fab,man🍷🍷
OMG I took 2 days to make this,, cuz im lazy lol,,, cut the Lapin up and cooked the stock the first day,, pulled carrots from my garden,, used shallots as well as onions carmelized ,, used grey pupon digon but country style,,, didnt use noodles but red potatoes and carrots boiled and mashed ,, used some carrot tops with my tarragon,,, did not use chicken stock but threw in a chicken thigh to make the stock,,, THIS WAS AMAZING ,,, so delicious !!!
Made this tonight , C'etait tres bon , merci beaucoup .
Wow, Chef you do art work with your videos. Just love your channel. Never tried the boil mushroom before like that, looked fantastic. Will be trying this dish for sure. Merci.
Could you please make a video about the friecasse technique
It is autumn in Canada too. It is getting cooler outside. That dish looks fantastic.
oh man oh man, I was salivating the whole way through this!!! I love your videos, making really daunting recipes easy to cook, keep it up....
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!
Gorgeous recipe shef. Now it become my favourite rabbit dish. Thanks for shearing and explaining it in an easy way. Will be making this again haha 🤤
Excellent! Thank you FCA!
I also slowly fried some bacon in a butter olive oil mix, removed bacon and fried rabbit in that fat. Rabit removed, I "fried" the onion and added white wine to deglaze.
Oh Boy!!! Delicious!
That looks Brilliant!!
That looks incredible!
Absolutely stunning, I can't wait to try this!
I tried a mustard sauce once with pork, but deglaze with calvados apple brandy! OMG so worth it
Fantastique lapin!
That looks so good! I don't know how to prepare rabbit but I saw it at the butcher a week ago. I'll go for it next time.
Superb! I've never tasted rabbit but this recipe makes me want to cook this dish. Thanks.
Shawn Donovan thanks for your comment yes rabbit is quite good and it is actually quite popular in France. Glad you liked the video.
Wonderful récipé! From now on i will only use self Made bouillon .. it ‘s fantastisch
Love you man. You have givin me countless recipes for my wife and I. Thank you.
Glad you take the time to cook it's great 🙂🙂👨🍳👨🍳👍
Amazing Stephan !! I subscribe to your channel a couple of weeks ago, I love cooking and especially I love French Cuisine. I´ve learned with you in a few videos all my favorite french dishes, by the way, yesterday I made the soup of cabbage and pork lol Thank you, Chef !
Digging deep Stephane and found this which is great as we raise and sell (and eat ourselves) rabbit!
Oh, that looks delicious!
I have rabbit in my freezer that my friends father brought over. I was wondering how to prepare it. Thank you for sharing your recipe.
yeah rabbits are quite u sweated these days
Bravo Stefan et merci autrefois 👏
looks declicious.. i will definitely try this one. i love rabbit meat😁
Man, that looks sooooooo good!!!
Perfect timing for me. Lots of local onion. Rabbit, well, ......
I come here for the sauces, which my cooking repertoire is quite lacking. I haven't regretted a second of time viewing your videos chef. and such a congenial guy who is always excited to demonstrate what he loves to do
I am going to cook it for thanksgiving day along with the traditional Turkey 🦃…
Look delicious..
Thank you. This looks delicious, and perfect for the cooler weather.
Perfect 👌 lots of wild rabbits in my backyard eating my vegetable plants, finally found the recipe!! 🤗😋
Superb Chef !!! I live in south east France - Sanglier country - where my passion in regional cuisine cooked in a traditional way in my own kitchen.
All of your ingredients are available from my garden with the exception of the cloves which you studded your onion with for the stock base. (You forgot to mention the cloves in your video).
Also, l assume you used Moutarde Dijon for the sauce - this was not mentioned, but i think anyone watching would have deduced this.
Bravo Chef, and l look forward to more of your excellent recipes.
thanks 🙂
my god that looks great, it's summer here in Australia, i'm going to cook this recipe, along with a few icy cold beers
i have so much trust in you that i give you 👍👍👍 before i watch the video keep the good work!thanks
thanks a lot
Oh delicious!
looks yum
I love your videos!
Great dish. Merci Stéphane.
😀
Congrats on 40k I've seen you grow from 5k to 40k I'm glad you are getting the attention you deserve
Thank you this looks amazing! (Gordon's wife)
Made this. First time eating rabbit and it was absolutely delicious. I highly recommend this recipe to others.
Why no Le Creuset pot Stefan? Strange for you, or did you have to send them back? Thanks for the vid.
I had to take the vid off full screen being overwhelmed as I was with the plating of this luscious dish and being unable to sample it. elegant is always the word that comes to mind in describing the dishes you prepare. Through years of experience and genuine thoughtfulness elegance is achieved in all pursuits
excellent I found my recipe for my birthday dinner.
haapy birthday💥
@@FrenchCookingAcademy thanks. It was delicious! And now I have too much leftovers!!!
White meet, delicious, Merci!
Fantastico Senor, gracias
I love French food 😍
👨🏻🍳👍
Superb! I Keep watching and learning it.
🙂
Spectacular...
Thank you!
Very nice, thanks
Very nice !
What kind of mustard did you use? Also, what did you use for your bouquet garni? Thanks.
Planning to make this with chicken.
of all chefs..!!
you're the BEST...??
I ❤️ the rabbit..
receipt..From🇪🇸
👏👏👏👏👍✌🏾
Just made this, it was so good! But you left out of your video the hardest part - cutting up the rabbit!
Yum yum 😋
Simply delicious...merci❤
yummy!