Sous Vide RABBIT PERFECTION!
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- Опубліковано 11 лют 2025
- For today's cook I am making an amazing rabbit cooked sous vide that will leave you wanting to give this amazing dish a try! As a side dish I also make an awesome pasta that was so amazing we did not know which one was best. This was an amazing cook!
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HOW TO COOK RABBIT SOUS VIDE
I cooked it for 2:30hrs @ (149°F / 65°C)
Rabbit by Grand Western Steaks
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
Pasta Sauce Recipe *
1 White Onion Chopped Fine
2 tbsp Minced Garlic
De-glaze pan with vodka
1 Can of San Marzano amzn.to/2JxYV2w
Salt and Pepper to taste
1/2 Cup of Heavy Whipping Cream
Finish with Fresh Oregano
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
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Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#Rabbit #SousVide #EasyRecipe
Guga.... since you guys sous vide EVERYTHING.... Try out some aligator tail!
It´s a very flavorful meat, it has a chicken texture, but a fish like taste, but alot better!
And since the subject is tail, try sous vide the Brazilian dish "Rabada com Agrião" or Oxtail with Watercress! It´s deeeeeliciussssss!!!
i agree
Guga If you do this I would recommend frying with batter or blackening in a pan and if you can get your hand on some cheek meat its the best part
I can't believe they haven't done alligator yet, seeing as they live in Florida and all.
*a lot
If they do aligator I wana see it as a catch and cook! I want to see them out there hunting the gators.
Friendly 🇮🇹 advice for pasta a la vodka:
You can add in cut up bacon pieces when you cook the onions, gives amazing depth of FLAVOR to the sauce.
We tend to finish the dish with fresh basil instead of oregano. But a mix of both could be brilliant as well.
OHH!! Add a half cup of romano lupa cheese or parmigiano when you add in the cream.
Magnifico bello!
I grew up on a rabbit farm and heart is my favorite part of the rabbit. It's amazing
5:02 "What is this my NINJA!" HAHHAHAHAHHAHAH
I thought he was gonna say the n word right till the end lol
"What is this my Ninja?"
😂😂😂😂😂
When I was a kid I didn't like rabbit. My Oma called it Peruvian Chicken to get me and my cousins to eat it. That jig was up when my sister asked for a wing, but we ate it and it was GOOD. I haven't been able to find a source for farm raised rabbits around me, and the wild ones aren't good for eating due to parasites and disease.
If you want to let me know where you're located, I can help you find someone or a distributor near you, I hope!
I don’t even eat rabbit , but I LOVE watching you cook anything !
You can make almost any food look AMAAAAZING ! Love it guga !
Thanks... I try.
At some point, you should try a well cooked rabbit. It's truly incredible.
I haven't had rabbit in years but I remember it being delicious. The commercial farmed stuff tastes like chicken but wild rabbits have so much more flavor because their diet and lives are so different. They're eating fresh greens and acorns, so it tastes like the forest I guess? I had a grandpa who'd go deer hunting but would occasionally get a wild rabbit or pheasant. If we were lucky his dog would catch them cause otherwise you end up eating around buckshot which can bust a tooth if you're not careful.
I have only had rabbit once and it was actually pretty delicious. Love the camera work on this video. Keep up the great work.
That’s what I’m talking about Guga! Love that you cooked this unique food on BOTH of your channels for us to see, thank you Guga!!
Second that one! Totally appreciate! :)
I'm italian and I watch every video you upload with a lot of interest! Just remember that you need to put pasta in the water only when water is start to boil, not before! Only after it start to boil you can put pasta in it and then wait when it's ready to drain it :)
I really appreciate Mau-Mau's opinion, even more than Ninja and Guga, I don't know why 😂 marvelous rabbit Guga, the best as usual.
I have a rabbit crockpot cook coming out Monday... I wish I would have seared mine, that looks beautiful. I seasoned mine kind of like you but added a little Cajun seasoning and cooked it with mushrooms instead of noodles. I've always said if rabbit would grow to about 40 lbs I would probably stop deer hunting haha. My 4 year old ate a bunch of it and said its her favorite food now!
I am so glad you cooked rabbit. Not everyone can afford wagyu A5. So this is great. Rabbit is great. Squirrel is good too but that would be better for the Guga foods channel. Quail (to Mau Mau's point) has no meat but is tasty...it's like crayfish...you have to work hard for the meat. Squirrel and dumplings or squirrel over charcoal is classic southern cooking. I would love to see squirrel on either channel.
Guga great video! I am a huge fan from Malta and we do cook quite a lot of rabbit and pasta. Whilst I like your take on the rabbit (we cook it a bit differently here), I would suggest that when cooking pasta you should always take the pasta out of the boiling water a bit before it's completely done and finish it in the sauce. It would be cool if you try to sous vide Maltese style rabbit
Kewl, what do you do with your rabbit? Always looking for new ideas to share!!
@@RICDirector usually we section it and either fry it in loads of garlic and onion or else we put it in a stew and cook it low and slow
Rabbit is quite common in my country, but I have never tried it sous vide. Well, guess I gotta give it a try.
Haven't had rabbit in several years. It's delicious! Notification Squad! Would have been on sooner but boss was standing here talking to us. lol
Can you do a sous vide taste test between a wild rabbit and a normal rabbit?(I really enjoy your videos 🔥🔥)
Oooh, I like that idea!
No difference. Rabbit taste like rabbit, taste like chicken. EXCEPT hare..a hare is dry, dry chicken.
@@nthekitchen162 In my experience this is true. Rabbit is one of the few game meats that cannot taste gamey regardless of it's diet.
Basil guga onions garlic and basil is the base for all of Italian cooking. But I love your channel man. Looking forward to the next one
Guga....keep the rabbit going.....hunt season here in Canada is about to end and I've got a freezer full of these little guys....rabbit is incredible.
I am always amazed how few people have ever tried rabbit. It's so lean I always overcook it unless it's for stew, but for some reason I never considered breaking out the sous-vide.
Hey Guga from Italy. You didn't do anything wrong in preparing the pasta. The vodka sauce is actually a pretty traditional '80s recipe that I still prepare sometimes.
What is for sure is that in Italy you never use pasta as a side. We never put meat on pasta. Pasta is it's own dish.
Unless it's a bolognese ;)
@@Mjansen77 nope. That is a sauce with meat. The pasta is still the star of the dish.
Wow you’re starting to use a lot more all natural and organic ingredients, that’s great! I think you’ll agree you can definitely taste the difference 😃👍
Guga I hope your working on a sous vide cook book you’re too good my guy opened up my eyes so much more in the world of steaks and sous vide period within my 26 years of living lol
Like if you wanna see guga cooking snake 🐍
I don't wanna see Guga so much as I want to see Ninja's reaction... :)
Just tell Ninja, he only have to taste the knee or the ankle of the snake 😂
i love to see you cook it and see how you guys like it
Hell to the no no no nooooooooo
Rattlesnake is delicious.
Guga is genuinely now my favourite UA-camr. Both channels are incredible. Wish I could cook the same!
In Czech republic is rabbit quite common food. (It used to be, now it's more rare) But in small villages lot of people still breed rabbits. So I have eaten lot of rabbits in my life and I would never say it tastes like chicken. You should try home breed rabbit instead from market. :D Your pasta looks incredible tho! I would love to try vodka pasta
I'd be thrilled to send him a few, if he wants them. :)
Looks fantastic. In upstate NY when my father would hunt and bring back rabbits and cook it, it def tasted very gamey.
wild rabbit vs the farmed stuff in the supermarket will probably have a much different flavor.
Wild is or can be gamey; domestic is very mild and not gamey at all.
I’ve had rabbit before and found it to be pretty flavorful, but difficult to eat because of all the tiny bones. It is an interesting meat and worth a try. It’s cool you made this. Next time, alligator 🐊!
Just FYI, that is the liver, not the lungs
yeah - it looked more like liver to me. xD glad that I wasnt the only one that realised.
Yep
Then it was an alcoholic rabbit, lol! HUGE!!! It's the lungs boys, domesticated rabbits look a little different in texture on the inside. Rabbit livers are rather small
@@jcwoods2311 No, that's the liver. We eat rabbit a lot over here, and even raise them ourselves. The lung gets thrown away.
@@jcwoods2311 Nope, that's the liver. Lungs sure as heck aren't that color, and are never left in the carcass of a commercially processed animal. (raised and butchered rabbits here for 35+ years)
C'mon, Guga. Alligator is really tough, and you Sous Vide Everything anyway. Cook us the gator!!!!
Gator isn't tough. You just have to cook it quickly, like you would pork tenderloin.
Guga, you guys should try "cuy" (guinea-pig), loved it while I lived in Peru !!!
Lots of love from Germany !
Second the motion!!
I ran to try the recipe, thanks for your work
Here's a fun idea for a video (Although I don't know if you have already done it).
The basting sauce experiment. I'm unsure if it will fit in the sous vide channel, but it'd be awesome to see you do something like that.
Great videos, always make me hungry.
GUGGGGGA you must make buffalo or cow tongue for the ninja!
My aunt made rabbit when I was a kid. It's been a while; but, I remember it tasted much better than chicken because it has a sweeter taste.
Looks like a great dish to serve the kids on Easter.
I laughed so hard when mau-mau had to verify it's not keto-pasta cause some people would have definitely thought it was had he not chimed in lmaooo
you know what the next episode should be about !! snakes guys snakes >>> LOL
Once my brother got a rabbit from a friend. There was no occasion to cook it so he spent a year in the freezer .. But in the end we roast it with the mustard marinade and it was amazing!
Hey! Love the video, like always!
Just a small tip, whenever you cook anything with tomatoes add a bit of sugar. Tomatoes are essentially very acidic, and sugar helps to tone it down a bit.
definitely try eel or mutton/goat
Definitly need to try this!
yes it is amazing!
that was great guga. respect.
you used the perfect tomatoes; San Marzano. Grown in Italy, they have a very low acidity and nice sweetness to them. spot on there
Rabbit is one of my favorites. It is very similar to chicken but it does have a hint of something that makes it distinct. I've never seen rabbit sold in stores though. We always raised meat rabbits ourselves
Hey guga, love your videos, could you try making like a one bag meal and comparing it with others like it? for example rice and chicken/s vs rice and steak/s (basically a meat and a carb combined) cooked in a vacuum sealed bag on sousvide, once its cooked you take it out, plate it and serve so you dont have to waste time with using pots and pans etc, just come home and eat.
I love your channel! Your accent is very unique, are you portuguese? I've been seeing you talking about picanha and brazilian cheese buns all the time and your pronunciation is perfect.
That music choice is great 👍😃
rabbit and chicken meat taste similar but they does hav different. If you cook it without sous vid i believe the rabbit would taste like a fusion of lamb and chicken (it has the texture of lamb+chicken but not the smell)
Yeh i had it a couple times and it does have its own kinda flavor. Its really good tho.
Guga, make a whole chicken and finish it with the flamethrower. would love to see how that turn out. Thanks for all your work on this channel
Commonly we use a bronze-cut pasta (penne) with vodka sauce instead of egg tagliatelle but it looks good. Rabbit looks great but has to be different from chicken, came on :) Cheers from Italy!
Guga I'd highly recommend moose tenderloin. When cooked properly it is full of flavour and melts in your mouth.
Omg that looks beautiful! 🤤
Thanks Mrs Shy.
That looks so delicious!
Go for an eel instead of snake, it's less scary . What about goat / mutton / or an alligator?
Ranch flavored diamond back rattlesnake. Lets do it!!!
Guga instead of using oil in the pan to deglaze the onions use panchetta, let the fat render off then toss in the onions. Other than that the sauce looked good.
Flora is good pasta. You should try their gnocchi. Italians don't fry gnocchi, we boil them like pasta and put them in tomato sauce.
Nice one guys, good to see some exotic but not disgusting meats in the channel . I have a suggestion, I frequently visit Australia and always bbq kangaroo meat.. it’s sweet(sweeter than pork), not too gamely .. kinda like a cross between lamb and beef. It’s lean as hell, so I always eat it rare as it burns easily in bbq, but sues vide.. I think it’ll turn out fantastic, I would like you to try make 3 versions of it.. I recommend rare , medium rare and medium well.. don’t tell ‘N’ What meat it is..
Can you do an herb experiment, comparing fresh thyme vs parsley, basil, oregano, and other common herbs found in the supermarket?
and not on just good steaks, either! Round steak, chicken, turkey, rabbit, goat, lamb!!
Tremendas ideas que das Guga! Gracias!
Cricket burgers. For real, I'd love to see what you do with that.
Ninja is super happy today lol
Thanks to Mau-Mau for explaining more about the flavor of the rabbit dish! I cook rabbit regularly, usually buying rabbit loins from a specialty meat purveyor. Sous vide is the key because carefully-controlled, gentle heat tenderizes the rabbit without ruining the texture and the vacuum pack keeps in the juices and whatever fat the meat has. I noticed you double-bagged the whole rabbit due to the presence of bones.
I'm with you on this one--love how MauMau describes the flavor so well on all the dishes. :)
I knew Ninja would call it a mini lion 😂
Really looking forward to sous vide snake.
I raise rabbits and my favorite way to cook them is to marinate them in a jerk sauce then smoke them until the meat thermometer says 160°F.
Best Videos
Saltytales!!!
Following your channel from Italy. Pasta was great actually :D
Penne with vodka is considered as a vintage dish from '80 here, but you can still found it on some menus.
Someone like to add bacon or smoked salmon in it.
Sì zio ma il coniglio adagiato sopra le fettuccine è stato come una pugnalata. E guga di norma non fa mai grosse cagate sulla cucina italiana.
Comment stealer, ma che catso voglia tu!
Alla fine è sempre brasiliano eh.. un mago della carne, ma per il resto mollami
Great recipes....ill hop to it😉
Guga! I can't believe how AMAZING that looks, you could make me jealous over brussel sprouts! I just got a sous vide machine, any tips on how to make my meals extra DELICIOUS
Rabbit is my favorite meat; In Canary Islands, we prepare it in a dressing called "salmorejo", its a typical dish from here.
Recipe? :)
@@RICDirector searching for "rabbit salmorejo recipe" in google should give you a lot of recipes. I don't know where are you from but when the recipe says "spanish sweet paprika" we use one called "pimenton de la vera" that have a sweet and smoked flavour. I dont know how smoked paprika taste, but it should be similar
LOL Lion! that rabbit looks delicious, I wish there was a such thing as smell a vision.
No matter if rabbit or bunny, saying here in the western part of Germany is, only buy it with the head still attached...
A deskinned cat would actually look very much the same is what they say (never have seen one though)
A name for cat here is "Dachhase" or roughly translated "roof rabbit". Although after war times and first post war times no one really eats cat.
But is said that in times of need butchers offered rabbit without the head... which was not actually rabbit.
@Sous Vide Everything THANK YOU SO MUCH FOR DOING RABBIT!!! :) :) :) Guga, you and the crew absolutely rock. And MauMau, you have the best and most discriminating palate--and you know how to describe what you taste. Priceless!
Video shared to rabbit sites, thank you again! (And you might add a text gloss to note that the organ you pull out first is not lungs, but the liver--incredibly tasty!
That vodka sauce looked on point. I probably would've added some basil to it, but you did well not being Italian and all.
Great vid mate :D
I’m from Italy and I can tell you that you’ll never find vodka sauce here🤨
Love your videos. Cheers from Italy! 🇮🇹
I'm pretty sure he was referring to Italian Americans. Penne Vodka is on every Italian American restaurant menu.
Mr. Perez Italian American does not mean Italian haha, nothing even close in our culinary history
@@MrPerez-sk5jj I'm an Italian living in the USA and I guarantee you I don't go to any "Italian" restaurant serving penne vodka. :-)
"I am Italian" doesn't mean you know Italian cuisine deeply, my friend.
@@kvantaliani1992 If you refer to the unclear origins of the dish and the popularity in Italy in the '80s, I actually remember them. But how it happens they were mostly offered in clubs, and then they pretty much disappeared? Anyway, my comment is mostly related to the fact that "Italian" restaurants serving them are generally not really "Italian". There are always exceptions, of course. BTW, rabbit is good!
Try some alligator! Robert Arrington (Deer Meat For Diner) is in Florida and could hook you guys up for an awesome gator hunt too! (well, during gator season). 😃🐇🐊🐿
Try some Ostrich!!
Guga, softshell turtle is Amazing. Not sure how it would turn out sous vide but is the very best fried meats i've tried. They are plentiful in a lot of south florida canals as well.
Looks amazing!!!
Oh, how I wish you'd open a restaurant. I'd take a vacation just to fly out there and eat at it.
ninja cracks me up man. wants lion meat but scared of snake. 😂🤣
Cook him a whole lamb tail so he can be scared and eat it anyway LOL
My favorite UA-camr
Thanks brother!
How about some shellfish? You could make sous vide paella. SO GOOD
Alligator, crocodile, snake try everything!!! 😍
he can sous vide ANYTHING
Yes yes and YES!
Why not jsut buy a good tripod and get all three dudes on the screen and tasting at the same time ?
so they can assert dominance over maomao
Hey guys great vid in the uk we have venison have you done that yet i dont remember i have seen so many vids
Time for some Sous Vide Kangaroo :P
yessss!!!!
Can you make a „perfect burger“
Best pepper
Smoke 45 min
No butter
Medium rare
And of course picanna wagyu A5😂
It would be a waste of the a5 wagyu
It looks amazing!!!!😊
That pasta looks good, if you want to improve it, you would like to save some cooking water and mix it along with the sauce and the pasta, because of the starch present on the water, at the time it mixes with the fat from the sauce and the pasta itself it really makes it creamier. You can also try that same sauce with smoked salmon.
Guga...here are a few meat ideas...
Alligator tail
Frog legs
Snapping turtle
Ostrich
Black bear
Mountain lion
American bison
Fantastic videos bro...thanks for sharing.
Guga, those are not lungs... it's the Liver. Love your Channel!
SOUS VIDE LION!!!!!
Just a suggestion, but could you try sous vide/grill dry aged Tuna steaks?
I agree, do squirrel!
Squirrel is also a very delicate, mild flavored meat.