My grandparents worked for the Coleman's my grandad as the herds man and my nanny as their house keeper I've always used Coleman's mustard in my cooking you can't beat it and being a country girl grew up on game meat so I love watching you cook and butcher I've learnt so much from your videos thank you Scott be safe
Dear Scott Rea, I would like to know more about roasting meat with bourbon whiskey and brandy etc. Why are we skipping over using sherry, vermouth, gin, wine or madeira with our roasting? Life is short and I need to do some catching up.
Brandy is great for flambe as is bourbon. Sherry, vermouth, wines are great for reductions and sautés. Never used gin as the juniper can be astringent. Experiment and have fun!
Love your work Scott, if you ever think no one's interested trust me we are. Me, my missus, 3 kids all watch you and teach them life lessons from your butchery and cookery. Keep it coming pal.
I'm Watch This Video While Eat Homemade Chicken & Herb Dumplings That I Made Myself and It's AMAZING!!! Perfect Comfort Food For The Nasty, Gloomy Weather I'm Having To Day While Watch I Of My Top 6 Favorite UA-cam Channels It's Just Perfect
Hello dear Scott, I would love to know, besides hare and beef tenderloin, what other cut of meat could i make a wellington from? Love your vids!!! You are awesome!!!
I must be a true SRPer now, after all these years. As soon as you said some people place the two pieces of meat together, the first thing I said was "Get out the glue!" I have achieved true enlightenment. I am at one with the meat (with a little help from the glue).
Been a fan of yours for years.....It thoroughly amazes me how tough your chef hands actually are....you won't catch me browning off cuts of meat in a pan using only my hands.....that would be why the good Lord invented the spatula :)
yummy wellington, the only thing i would do different is lightly fry the ducsal to release some moisture just to help it stick and be more pliable but omg my mouth is watering lol
Thank you for coming back to the mighty hare! We call them jackrabbits across the pond (I know they’re hares) this recipe is absolutely brilliant. Are your books available on Amazon?
I noted the tendency of the cling film and the ham has to stick together, even without them being pressed against each other and wondered if you could possibly use a Japanese sushi rolling mat instead of the film. A good firm roll in a bamboo mat followed by wrapping it in parchment paper before cooling, should make it a bit easier for handling, perhaps you could also use the same mat to apply the pastry, it would give the effect of making lines along the length of the Wellington for additional decoration.
Hi Scott. Love your channel. Been making your sausage recipes all great but I can't seem to get my casings snappy, they are always chewy. What am I doing wrong?
sorry to post on this, but I can't find where to contact you....I love your videos!!!! and we are going to get sausages made at the grassfed butcher as there are significant allergies in family, they want us to give them the spices and 'rusk' (australian, sausage meal). I have watched your GF rusk, do you think tapioca/arrowroot would work as a binder, like a paleo grain free style?
Never tried hare but I tempted now , looks yum . Not sure if you play minecraft, if you do look at the human anatomy pack , I'm sure they modelled the butcher character on you Scott.
I remember one of the Two Fat Ladies making Beef Wellington. Having prepared it, she looked (deadpan) at the camera and said “ If you like it rare, cook for 25 minutes. If you don’t like it rare, don’t make it. “ I honestly don’t think there is an alternative.
Hare pie doesn’t have prosciutto ham, plus all the other ingredients Scott put into the dish. So no it’s doesn’t really look like a Hare pie. It’s called a Wellington.
So, you wack a nice fat hare, toss it out on the road, and then drive up to it like it miraculously dropped out of the heavens. I do so love the whole story line. Thanks for the entertainment.
So glad to see some more of your great content, Scott. The meat glue stuff is always super interesting.
A very tasty piece of art it is.
Glad to have you back. Very informative content. Two thumbs up!
simply spectacular friend very interesting meat glue thanks for the idea
Fantastic result!
My grandparents worked for the Coleman's my grandad as the herds man and my nanny as their house keeper I've always used Coleman's mustard in my cooking you can't beat it and being a country girl grew up on game meat so I love watching you cook and butcher I've learnt so much from your videos thank you Scott be safe
I was switched on to Coleman's because of this channel. It's a beautiful mustard!
It's a small world; what a great story. Herdsman and housekeeper! I'm sure Scott will be chuffed reading this. All the best to you, Wendy
@@danagboi you to
I work in meat trade but this chef makes my mouth water
How this channel hasn't got millions plus subscribers baffles me
Meat glue? Sausage fillers? It's a channel for dodgy butchers not food lovers...it has its place.
Sausage fillers? Rusk has been used in sausage making since the early 20th century, its nothing new.
@@TheScottReaproject don't mind the ignorance. Top content Scott as always.
@@pollythefarmer9246 well maybe you could show us your butchery and cookery skills if their so good and purist🤔🙄
Hello Scott
Love your work mate
Any chance of doing a quick video on how to do spare rib chops
Thanks
Dear Scott Rea, I would like to know more about roasting meat with bourbon whiskey and brandy etc. Why are we skipping over using sherry, vermouth, gin, wine or madeira with our roasting? Life is short and I need to do some catching up.
Brandy is great for flambe as is bourbon. Sherry, vermouth, wines are great for reductions and sautés. Never used gin as the juniper can be astringent. Experiment and have fun!
Love your work Scott, if you ever think no one's interested trust me we are. Me, my missus, 3 kids all watch you and teach them life lessons from your butchery and cookery. Keep it coming pal.
Wonderful.
Been waiting all week for this one.
I like all your video's top man
I'm Watch This Video While Eat Homemade Chicken & Herb Dumplings That I Made Myself and It's AMAZING!!! Perfect Comfort Food For The Nasty, Gloomy Weather I'm Having To Day While Watch I Of My Top 6 Favorite UA-cam Channels It's Just Perfect
Hello dear Scott, I would love to know, besides hare and beef tenderloin, what other cut of meat could i make a wellington from?
Love your vids!!! You are awesome!!!
Perfetto !!! Big like!!! 👍👍👍
They looks amazing 😊
I must be a true SRPer now, after all these years. As soon as you said some people place the two pieces of meat together, the first thing I said was "Get out the glue!" I have achieved true enlightenment. I am at one with the meat (with a little help from the glue).
What a great way to start the weekend!
Been a fan of yours for years.....It thoroughly amazes me how tough your chef hands actually are....you won't catch me browning off cuts of meat in a pan using only my hands.....that would be why the good Lord invented the spatula :)
Learned something new today. Meat glue. I never knew or needed such a thing. Glad to know it exists. May one day need the glue some meat.
Only two projects I have ever liked: Alan Parsons and Scott Rea.....awesome job buddy !
yummy wellington, the only thing i would do different is lightly fry the ducsal to release some moisture just to help it stick and be more pliable but omg my mouth is watering lol
Thank you for coming back to the mighty hare! We call them jackrabbits across the pond (I know they’re hares) this recipe is absolutely brilliant. Are your books available on Amazon?
Always good to watch your stuff.👍🍻
I noted the tendency of the cling film and the ham has to stick together, even without them being pressed against each other and wondered if you could possibly use a Japanese sushi rolling mat instead of the film. A good firm roll in a bamboo mat followed by wrapping it in parchment paper before cooling, should make it a bit easier for handling, perhaps you could also use the same mat to apply the pastry, it would give the effect of making lines along the length of the Wellington for additional decoration.
Pure magic lad. You still got the magic touch mate. Enjoy your weekend, ATB Moose.
Hey Scott, is there a third cookbook coming out in the near future?
Thanks CB
I loved your series on aquatic foraging. Fresh water or salt I would be all in. I love roasted oysters and I love me some octo pussy.
Where did he go?
loved the mushroom and duck ciao mid-video
Brilliant!
oh my gosh that looks lush!
Hi Scott. Love your channel. Been making your sausage recipes all great but I can't seem to get my casings snappy, they are always chewy. What am I doing wrong?
Thanks Scott!
sorry to post on this, but I can't find where to contact you....I love your videos!!!! and we are going to get sausages made at the grassfed butcher as there are significant allergies in family, they want us to give them the spices and 'rusk' (australian, sausage meal). I have watched your GF rusk, do you think tapioca/arrowroot would work as a binder, like a paleo grain free style?
Well done, Scott!
Nothing exceeds like excess. Yes, Coleman's only!
Never tried hare but I tempted now , looks yum .
Not sure if you play minecraft, if you do look at the human anatomy pack , I'm sure they modelled the butcher character on you Scott.
Hope you are well Sir!
That's perfect!
I have been wanting to try this for years but I don't like mushrooms any idea on some other type of filling I could use?
Try it with sautéed onions instead of mushrooms. I think it would be good!
I remember one of the Two Fat Ladies making Beef Wellington. Having prepared it, she looked (deadpan) at the camera and said “ If you like it rare, cook for 25 minutes. If you don’t like it rare, don’t make it. “
I honestly don’t think there is an alternative.
@ Scott Rea
can you prepare a pate' on a future video?
Yeah!
It looks addictive. "Hare loin crack" if you like.
If you wanted to then you could even glue two or more meats together (I saw that old video.)
Meat Glue gives you the power of Voltron.
NICE
More regular videos please Scott
That tray was like a scene from Scar Face lol
Where?
Where have you been
Hey Scott, hope all is well. Been missing your vids man!!
Champion!
Scott my friend, hope all is well.
Damn I’m hungry now. Had to watch at breakfast. Nice looking food.
Where are u Scott?????? Please tell us u are ok!!!
I hope you saved me a portion 🥺
Looks like hare pie to me
Hare pie doesn’t have prosciutto ham, plus all the other ingredients Scott put into the dish. So no it’s doesn’t really look like a Hare pie. It’s called a Wellington.
So, you wack a nice fat hare, toss it out on the road, and then drive up to it like it miraculously dropped out of the heavens. I do so love the whole story line. Thanks for the entertainment.
You made a bunny dog!!!!
I Rather eat anyone's cooking but mine's(Covid-19) burnout
Where you hiding Scott?
Hey - you cant seen the join - boom, boom
That joint line in the middle... Very hairy! 😂
PS: Play with your food as less as possible.
We not even going to mention him dipping his fingers Into sizzling oil without so much as a flinch?
Oh god how I thought you were for sure gluing your fingers to that hare 😬😬 for ppl trying this, please wear gloves!!
Hello
Do you have Instagram channel ?
Gordon Ramsay is typing...
Another celebrity chef with super edited and produced T.V so called cooking programmes with huge budgets. Aka not the real world.
ALLONZ Y
Stick to butchery pal