Cajun Rabbit Stew On The Bayou.
Join Chef Bourque' as he brings home his wild game and makes his famous Rabbit Stew Absolute. Aieee! Special guest appearance by No Air-Time John. Thumbs up me please! Don't forget to check out my Cajun Store at chefbourque.com.
Rabbit Cooking! A Recipe from 1747
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A recipe for Jugged Hare right out of The Art of Cookery by Hannah Glasse.
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Southern Fried Rabbit Smothered in Gravy | Tender Fried Rabbit Recipe | Mattie’s Kitchen
#MattiesKitchen, in this video Mattie will be showing you how to make some Southern Fried Rabbit Smothered in Gravy. If you want your rabbit to come out tender, ensure you marinade it for at least 12 hours in buttermilk. Some people think cooking rabbit is hard, but it's actually similar to frying chicken. And pretty much everyone loves chicken so fried rabbit smothered in gravy should taste the same, tender and delicious. So sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
✨ Ingredients: Rabbit, Buttermilk, Fresh Rosemary, Pure Canola Oil, Browning Seasoning Sauce, Garlic Powder, Paprika, Brown Gravy, Fresh Garlic, Green Bell Peppers, Yellow Onions, All Purpose for Flour, Salt and Pepper.
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Squirrel and Dumplings - Easy Delicious Recipe
A squirrel hunter's favorite recipe. This video shows how to make squirrel and dumplings. This recipe is very easy and one of my favorites. It uses refrigerated rolls for the dumplings which makes this recipe a breeze. If you like to squirrel hunt, you will love this recipe.
How to Cook Rabbit Two Ways | Deep Fried Rabbit and Hasenpfeffer
I’ve got two different recipes for you to try for rabbit: deep fried rabbit and a German style dish called hasenpfeffer with a cowboy in cast iron.
#howtocookrabbitmeat #howtocookrabbit #recipeforrabbits
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Used in this video:
Cowboy Hash Knife:
Bertha Cowboy Stove:
Lodge 12 deep
Stargazer skillet:
Mesquite wood spatula:
Enamel Blue plate
Enamel blue bowl
Rode wireless mic:
Kent’s original seasoning
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com