Your videos should be required viewing for the majority of the populations of 1st world countries who believe meat comes from the supermarket. Thank you so very much.
On the back of this and the next video, I bought a hare. I followed the video and the recipe and it was magnificent. One hare. Three meals and one litre of great stock. Top notch.
Well Scott, I was put off hare many years ago after trying it jugged!! decided to give the loins a go. What a surprise! beautiful, tender and better than most steaks I have had. This is now a regular for me, thanks a lot.
I liked the part where you handle the bloodshot meat for what it is. That is part of "cleaning" as far as I am concerned. And yes, I do clean some road kill deer. Sometimes I get 3/4 as much meat as a regular deer. Some time only 1/4 of the deer is not damaged, but whatever, I feel like I am a Conservationist because the the whole deer does not go to rot or the buzzards.
Nice video's, I've watch a few dozen and nicked several great ideas. You keep saying "into the stock pot" like we know what to do with it. How about a video or 3 on breaking down the bits & bones, how long to cook, what to add, what not to add and how best to store?
We have Snowshoe Hare here...call them rabbits though. I prefer them snared over shot. Not as much damage done and no pellets to pick out. I separate the back from the ribs, leaving the loins on the spine, its my favorite part of the hare. The ribs I save for soup stock. Now the Hare/rabbit here is typically roasted or stewed because they are so tough. Lovely to see something new to do with them and SO quick! FYI don't sell yourself short. JUST a COOK indeed....
Thank you Scott for these awsome videos, they are very inspirational and every dish looks delicious! I can't wait to bag my first hare! (I am a new hunter waiting on my shotgun license...) You really should publish a cookbook on these simple game recipes some day! Keep up the good work mate!
Thanks Scott, that is exactly what we are having tonight! Mind you, our hare is ethical roadkill I picked up this afternoon, I love wild animals and wouldn't want to shoot one.
***** Is eating roadkill safe? I was always told no, because you don't know how long it was out, and what animal may have messed with it prior, but I never knew people did that. How do you know if it is safe?
Observation - factors such as the condition of the animals fur and the degree of rigor mortis, any decay odor, the ambient temperature and whether any bloodstains are still fresh - and mainly, whether the carcass has been seriously attacked by foxes or crows. Combine that lot and you have a pretty good overall indicator of freshness.
My wife and I will be replicating this dish for American Thanksgiving tomorrow. The black tail hare's larger cousin the Sonoran Jackrabbit will be on the menu. Thanks so much for all your work, its been a true inspiration. Come out to Southern Arizona and hunt with us some time!
Wow, you get subscribed just for the Withnail reference... :) I love your no-nonsense but respectful approach to game. Great recipes, great presentation, keep it up.
whats the problem with the shot damage? besides it being visibly gnarly, does the meat get super tough? or is it dangerous to eat? dont know much about hunting
fantastic! I think I've watch all your videos and you are so good with a knife i swear I'd lose a finger. You say you're only a cook and not a chef but you food is what people want everyday. Cheers to you :-)
mounty27 Moose my man,i was wondering if anyone would pick up on the reference,my all time favourite film,one of the best scripts ever,"Monty you C*#t",the late Richard Griffiths was a legend playing that part,all the best.Scott
Whats funny mate, when i was at Uni a thousand years ago this was a well loved video, about four years ago before i left Blightey for good my wife got hold of a freeby from the Times on Sunday, Withnail and I DVD was happy as a pig in shit. "He went to the other place, O'you went to Eton" Classic, like crumpets dripping with butter in a punt at Oxford. lol.
hi I dont use the skin . plus it was a little battered from the shot.the bones will go to stock along with any trimmings but the head and feet go in the bin, so really not a lot of waste. many thanks. scott
You know Scott, I was reluctant to try your recipe with Nevada Jackrabbit. But, tonight I took the plunge. I have to say it was amazing! Tasted like mild venison or beef. 2 minutes per side as you said. Very, very tender and juicy. You're the man!
Hi Scott, great video friend! I had no idea that a hare was so dark compared to a cotton tail. How would you describe the taste difference between the two? Thanks again!!
Drew Petrey Hey Drew,this was more like the finest steak,no joke,it was some of the best game i have eaten,As for old bright eyes,tastes of chicken dont it?cheers.Scott
Good stuff! I am enjoying your simple and easy approach to game and food. Proof positive that keeping it simple is not a bad way to go. I am looking forward to trying this soon. The only things I am going to do differently are to deglaze the pan with a bit of wine or brandy to make a quick sauce while the meat is resting and to add a bit of garlic and parsley to the puree. I haven't decided yet but may crumble a bit of Stilton or Shropshire over the top of the puree too.
Thanks for that, another idea for cooking my hares. Mind you, it must have been a young one because it was small, or are NZ hares bigger? Did you take off the sheet of silver sinew off the back straps? Much better without it I think. Great Vid, thanks.
Silly question Scott but if I were to shoot a hare and just use the back legs and loins as you did , is there any reason to gut it? I could do this in the field
Hey there, Scott! Fan of your work, here. Wondering how long you let the hare hang as the meat is a nice aged, red color. Here in the US we don't appreciate the art of aging meat and I would like to try it out with rabbit. Would love to get a comment reply or even better, you make a video on aging meat!!!
pardon my naivety, but what is the "solario" vegetable you used here. Not one I have heard of, but I am always looking for new things to try. I'm sure I will have to try this one out!
Depending on what rifle you are using and where you shoot it... Like a hare shot with a shotgun isnt bled. But a roedeer shot with a rifle is generally bled because you aim for the lungs
This looks great, same with the other rabbit video I watched (From Field to Fork)- If I may ask, what do you do with the fur of the rabbit, does it just get tossed?
Don't sell yourself short on the cooking mate. You are fantastic cook and make some dishes I never would have thought of. As for the playing who cares. You are a butcher not the executive chef off a five star restaurant.
I really want to try this small game stuff, the rabbit and hare stuff he's done. Unfortunately that's what happens when you get a Mosin firing a round bigger than .308 you can't bloody shoot small game.
I hate to offer a tip to an expert but here goes. My wife does not like the smell of hare cooking and finds the taste a bit strong, I butcher then soak the hare in milk overnight and that odd metalic smell and taste disappears and now she is a total fan of hare - good job as I get given 20 or more a year.
Hey Midgester,i do soak my rabbits and hare in milk sometimes,but as this hare was a young one,and had not been hung it was fine to cook it like this,no strange tastes and definitely no gamey/metallic smells,but as you know, you gotta keep the other half happy,and if that works for you then go for it my friend,your a lucky man getting that many hares a year fair play to you,i wish i could,as its one of the best wild meats going,all the best.Scott
Your videos should be required viewing for the majority of the populations of 1st world countries who believe meat comes from the supermarket. Thank you so very much.
Thats my mission Steve, cheers my friend.
On the back of this and the next video, I bought a hare. I followed the video and the recipe and it was magnificent. One hare. Three meals and one litre of great stock. Top notch.
"Shot in the engine room". Love the witty humor. Had to make a donation just for that one. Keep it coming, please.
Fantastic! Every time I watch one of your videos I think I've got a new favorite, and then I watch another. Thanks so much for your efforts!
Thanks for your videos Scott! I just harvested a hare and now I have a great idea of what to do with the loin. Much apprecaited.
saying your just a cook is an understatement ,,,you do just wonderful...Thanks for the time
Dear Scott,
Thx alot for the video you make, great quality, well explained and always interesting.
Take care and continue to make us great stuff.
Another cracking dish, Scott. I'm a huge fan of hare. Can't wait to see what you're going to do with the back legs!
Thanks for all the great videos. I was wondering if you could do one on cleaning and maintaining your butchers block. Thanks.
koyotecaller1 he has a video of it,just scroll down his videos.
I am glad you remind me to like your videos as I do forget sometimes and I like all of your videos!!!!!!!!
that looked great !!!! you need to move to Texas we have a lot of game for you to cook
And I'm no gourmet, I'm just an eater. . . Your presentation looked stunnin' to ME.
love how passionate you are about your craft, well done. not too bad a chef either eh?
Another great video, thanks Scott! Looking forward to the next one,
Cheers
Well Scott, I was put off hare many years ago after trying it jugged!! decided to give the loins a go. What a surprise! beautiful, tender and better than most steaks I have had. This is now a regular for me, thanks a lot.
Great video! My dad hunts and I cook. Love cooking my Peppercorn Venison. Enjoyed watching this, thanks for sharing it. Hunter
Looks delicious.
That looks good. Snow shoe hare season is just getting going good here. I will have to try this out.
Looks delicious. Thanks for another quality video.
I liked the part where you handle the bloodshot meat for what it is. That is part of "cleaning" as far as I am concerned. And yes, I do clean some road kill deer. Sometimes I get 3/4 as much meat as a regular deer. Some time only 1/4 of the deer is not damaged, but whatever, I feel like I am a Conservationist because the the whole deer does not go to rot or the buzzards.
Pure joy to watch!
Ive always wondered how to cook rabbit . This channel is very educational !
Great video man. Audio fading seems to be off though between your cuts. Hard to hear. Thanks for sharing!
That looks stunning
Looks great. I've never had hare, or rabbit for that matter. Don't have them where I live but I'd love to try. Cheers!
Nice video's, I've watch a few dozen and nicked several great ideas. You keep saying "into the stock pot" like we know what to do with it. How about a video or 3 on breaking down the bits & bones, how long to cook, what to add, what not to add and how best to store?
We have Snowshoe Hare here...call them rabbits though. I prefer them snared over shot. Not as much damage done and no pellets to pick out. I separate the back from the ribs, leaving the loins on the spine, its my favorite part of the hare. The ribs I save for soup stock. Now the Hare/rabbit here is typically roasted or stewed because they are so tough. Lovely to see something new to do with them and SO quick!
FYI don't sell yourself short. JUST a COOK indeed....
Thank you Scott for these awsome videos, they are very inspirational and every dish looks delicious!
I can't wait to bag my first hare! (I am a new hunter waiting on my shotgun license...)
You really should publish a cookbook on these simple game recipes some day!
Keep up the good work mate!
Some people just have a knack at doing this like Scott. I keep watching but it looks complicated.
Thanks Scott, that is exactly what we are having tonight! Mind you, our hare is ethical roadkill I picked up this afternoon, I love wild animals and wouldn't want to shoot one.
Nice one.welcone to "Robs road kill bar and grill".let me know what you think of the recipe rob.cheers..scott
Pretty fine! And since then have picked up a plump roadkill roe deer, which is gradually being consumed - lot more meat in a deer than a hare!
***** It's the Rob Kay Roadkill Cafe :D. Happy to hear that roadkill is being used.
***** Is eating roadkill safe? I was always told no, because you don't know how long it was out, and what animal may have messed with it prior, but I never knew people did that. How do you know if it is safe?
Observation - factors such as the condition of the animals fur and the degree of rigor mortis, any decay odor, the ambient temperature and whether any bloodstains are still fresh - and mainly, whether the carcass has been seriously attacked by foxes or crows. Combine that lot and you have a pretty good overall indicator of freshness.
never would of thought of this little dish , i give them away when i get them but me thinks maybe ill try this one, thanks for posting this video.
not a problem my friend. you definitely gotta give it a bash. its one of the best pieces of meat I have had.many thanks. Scott
My wife and I will be replicating this dish for American Thanksgiving tomorrow. The black tail hare's larger cousin the Sonoran Jackrabbit will be on the menu. Thanks so much for all your work, its been a true inspiration. Come out to Southern Arizona and hunt with us some time!
Thanks a lot for the great video.
Been watching your videos for so long now that I had to finally subscribe to see what other goodies you are cooking!
Wow, you get subscribed just for the Withnail reference... :)
I love your no-nonsense but respectful approach to game. Great recipes, great presentation, keep it up.
cooked hare back straps today! the best meat i ever had
another great vid mate always look forward to them scott
Cheers Tony,all the best mate.Scott
whats the problem with the shot damage? besides it being visibly gnarly, does the meat get super tough? or is it dangerous to eat? dont know much about hunting
Nothing better than smoking a fat one and watching the Scott rea project #scottreaandchill my favourite channel I watch it everyday
Christian Plouffe tell me about it
Lovely video. You have so much to share. The audio is different on this one. What did you change?
looked really good keep posting.
Another corker Scott; you really are a man inspired! Bring it on old chap ! Cheers Paul
Paul its a pleasure my friend,all the best mate.Scott
fantastic! I think I've watch all your videos and you are so good with a knife i swear I'd lose a finger.
You say you're only a cook and not a chef but you food is what people want everyday.
Cheers to you :-)
Awesome video!
Was just wondering how long you should hang the hare before skinning it and cutting the meat?
i love the uncle Monty intro, Withnail and I. What a killer flick mate. Great Vid.
mounty27 Moose my man,i was wondering if anyone would pick up on the reference,my all time favourite film,one of the best scripts ever,"Monty you C*#t",the late Richard Griffiths was a legend playing that part,all the best.Scott
Whats funny mate, when i was at Uni a thousand years ago this was a well loved video, about four years ago before i left Blightey for good my wife got hold of a freeby from the Times on Sunday, Withnail and I DVD was happy as a pig in shit. "He went to the other place, O'you went to Eton" Classic, like crumpets dripping with butter in a punt at Oxford. lol.
hows the chiller hunt going?
awesome
Many thanks,cheers.Scott
Well done,thanks for sharing.
Great one. What do you do with the skin? Do you use it in any way? Or just treat it like like waste along with the head and bones/paws?
hi I dont use the skin . plus it was a little battered from the shot.the bones will go to stock along with any trimmings but the head and feet go in the bin, so really not a lot of waste. many thanks. scott
iam from jordan ur amazing cooker thanks for ur recipes
As always keep these videos coming!
You know Scott, I was reluctant to try your recipe with Nevada Jackrabbit. But, tonight I took the plunge. I have to say it was amazing! Tasted like mild venison or beef. 2 minutes per side as you said. Very, very tender and juicy. You're the man!
This is amazing! I Shoot Hare all the time! this looks great! will definitely be cooking this. Thanks.
Hi Scott, great video friend! I had no idea that a hare was so dark compared to a cotton tail. How would you describe the taste difference between the two? Thanks again!!
Drew Petrey Hey Drew,this was more like the finest steak,no joke,it was some of the best game i have eaten,As for old bright eyes,tastes of chicken dont it?cheers.Scott
Great video man! Cheers from Rhode Island!
WELL DONE AS ALWAYS
U have no idea how good your cooking looks make me some! Lol another good vid :)
Good stuff! I am enjoying your simple and easy approach to game and food. Proof positive that keeping it simple is not a bad way to go. I am looking forward to trying this soon. The only things I am going to do differently are to deglaze the pan with a bit of wine or brandy to make a quick sauce while the meat is resting and to add a bit of garlic and parsley to the puree. I haven't decided yet but may crumble a bit of Stilton or Shropshire over the top of the puree too.
Brilliant videos. Thank you.
"Shot in the engine room..." Great!
Nice video, thanks!
Yeah baby,stop that train a rollin.
Scott Rea We call it the "pump house" in the states
Brilliant video. I was asking myself how to cook my rabbits which sits in the freezer, now i know. Thx a lot for your channel
Hare today, gone tomorrow. Or at least by the evening. I've only had hare once but it sure was tasty.
Unbelievable videos Scott.....keep up the great work......your butchery skills are next level😁
Thanks for that, another idea for cooking my hares.
Mind you, it must have been a young one because it was small, or are NZ hares bigger?
Did you take off the sheet of silver sinew off the back straps?
Much better without it I think.
Great Vid, thanks.
Silly question Scott but if I were to shoot a hare and just use the back legs and loins as you did , is there any reason to gut it? I could do this in the field
Did they hunt with a shotgun or small cal rifle like a 22.cal,,,,,great way to prepare..
i'm hungry now. god that looked good.
Hi SCOTT REA, The master butcher .what is jugged Hare? how do you make it?
Looks delicious. Thank you :).
I Love Your Videos So Much I Love To Rewatch Them, I Have A Question Does Hare Taste Similar To Rabbit Or Is It A Stronger Flavor?
Hey there, Scott! Fan of your work, here. Wondering how long you let the hare hang as the meat is a nice aged, red color. Here in the US we don't appreciate the art of aging meat and I would like to try it out with rabbit. Would love to get a comment reply or even better, you make a video on aging meat!!!
pardon my naivety, but what is the "solario" vegetable you used here. Not one I have heard of, but I am always looking for new things to try. I'm sure I will have to try this one out!
Hi its Celeriac, here's a link:
en.m.wikipedia.org/wiki/Celeriac
very nice
Just out of curiosity, are game animals generally bled? Do they mostly bleed out from being shot?
Depending on what rifle you are using and where you shoot it... Like a hare shot with a shotgun isnt bled. But a roedeer shot with a rifle is generally bled because you aim for the lungs
I wonder...can you make stock out of that hare carcass?
Good video, btw. Very informative!
4:50
Whoops disliked by mistake. You tha man buddy. You tha man.
Thanks for explaining why game was often "hung" in days of yore and why the practice has now largely died out.
love your videos!
you make some great videos
This looks great, same with the other rabbit video I watched (From Field to Fork)- If I may ask, what do you do with the fur of the rabbit, does it just get tossed?
awesome!
Got A Quesrion.....Where can I get some tongs like yours in the US?? Thankx😎
Looks tasty
Looks good mate
why not eat where it's been shot? does it taste different?
beautiful
Like a dog in size wow great video as always
Do you have to use the potato ricer or is there a comprimise
hi kyle a really good potato masher would do the trick. cheers. Scott
Cheers
W-what's "TATERS"? ....precious
Just a bit undercooked for my own taste but looked great on the plate. I enjoyed watching the preparation
nice vid man keep up the good videos :)
Have you ever cooked roo or emu?
Roo is good as a burger. Salt and pepper, four minutes each side on a grill.
I'v not ever shot one, see plenty of them alright, I'm not sure on the status of hare here, might be a season on them, looks fantastic all the same;-)
It is more tasty when you work for it.
Like a farmer growing fruits and having some juice on a summer noon
Don't sell yourself short on the cooking mate. You are fantastic cook and make some dishes I never would have thought of. As for the playing who cares. You are a butcher not the executive chef off a five star restaurant.
Has anyone else noticed the face on the right hand leg at 4:38?
Portrait of Scot, of course! LOL
Quality ... channel
Rabbit's are huge over there!! Holy cow!
a hare is not a rabbit
Damn Hare looks like a fine meat. Cheers for the video!
I really want to try this small game stuff, the rabbit and hare stuff he's done. Unfortunately that's what happens when you get a Mosin firing a round bigger than .308 you can't bloody shoot small game.
leave the head on after its skinned would make one hell of a Halloween ornament
I hate to offer a tip to an expert but here goes. My wife does not like the smell of hare cooking and finds the taste a bit strong, I butcher then soak the hare in milk overnight and that odd metalic smell and taste disappears and now she is a total fan of hare - good job as I get given 20 or more a year.
Hey Midgester,i do soak my rabbits and hare in milk sometimes,but as this hare was a young one,and had not been hung it was fine to cook it like this,no strange tastes and definitely no gamey/metallic smells,but as you know, you gotta keep the other half happy,and if that works for you then go for it my friend,your a lucky man getting that many hares a year fair play to you,i wish i could,as its one of the best wild meats going,all the best.Scott