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How To make Rabbit with Apricots In Cabernet Sauce
1 ea Rabbit, young
1 c Cabernet Sauvignon
1 oz Vinegar, red wine
2 ea Garlic, cloves, unpeeled
Bouquet garni ** 5 oz Apricots, dried
Salt, coarse Pepper, ground 3 tb Oil, peanut
4 tb Butter
1 c Demi-glaze, rabbit
Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each. Marinate the meat in the wine and vinegar with garlic and bouquet garni for 12 hours, covering rabbit with cheesecloth so it will not dry out. Soak apricots in cold water for 1 hour, then drain. Drain rabbit, reserving marinade and garniture. Dry rabbit well and season with salt and pepper. In a heavy casserole, heat the oil and 2 tablespoons of butter. Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray). Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and place it over the rabbit. Cover the casserole and simmer for 20 - 30 minutes. Remove bouquet garni and discard. Retrieve cloves of garlic and remove the peel. Mash garlic into a paste with the remaining butter. Remove the rabbit and apricots from the sauce, set aside and keep warm. Stir the garlic paste into the sauce a little at a time. Arrange rabbit and apricots on a serving plate and cover with sauce. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA
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Original Greek Rabbit Stifado (stew), by Chef Andros.
Igredients for 6 portions: 1.5 kg rabbit, 2.5 kg peeled small onions, 200ml olive oil, 2 spoons sugar, salt, pepper, cumin, cinnamon, 5 bay leafs, 4 cloves garlic, 2 spoons tomato puree, 3 tomatoes diced, 200 ml wine, 100 ml vinegar. NO WATER. Cook slowly for 3 hours in an oven. Seal the baking dish with aluminium foil to keep all moisture in.
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Pork Tenderloin with wine/orange sauce
This is an older episode, shot on Nov 5, 2016, as one of my practices before starting the channel. There are things I'd improve if I shot it again. (The lighting could be better and there's background noise from others in the room.)
This is the overdone pork tenderloin that Leo mentioned as one of my mistakes in the intro. Still quite good, but cooked to medium rather than the minimum safe temperature.
Put 1-2T of butter in a non-stick skillet pre-heated to medium. Add a pork tenderloin. Turn every 1-2 minutes until browned on all sides. While turning it, sprinkle with a spice combination. (salt, pepper, mustard, garlic works well, but use your favorite pork seasoning.)
After the tenderloin is browned on all sides, add 1/4 cup red wine and 1/8 cup orange juice.
Cover and turn to low heat, allowing to simmer. After 15 minutes, but before the liquid has all evaporated, test with a meat thermometer in the thickest part of the tenderloin.
If at the minimum safe temperature (use local health guidelines), take the tenderloin out of the pan, cut into thin slices and drizzle any sauce in the pan over the tenderloin. (If the sauce is thin, allow to boil down until thicker while slicing the pork. If there isn't enough sauce, deglaze by adding 1-2T of red wine.)
The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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Hobeck Ghyll and Darren Comish: Potted Rabbit Terrine
Darren shows off his extraordinary flavour combinations and eye for detail with this beautiful starter of potted rabbit terrine
2 Michelin stars: Domaine de Chateauvieux by Philippe Chevrier [2019]
Full 12-course tasting menu from 2 Michelin stars restaurant Domaine de Chateauvieux by Philippe Chevrier. In this video, you will see how 2 Michelin stars restaurant team interact with guests. You will see the unique «how-to» secrets. You will see the chef Philippe Chevrier who speaks about his profession and his passion. Domaine de Chateauvieux is one of the very few 2 Michelin stars restaurants in Switzerland. So don’t miss the chance to book a table at Domaine de Chateauvieux by Philippe Chevrier. Don’t miss 2 Michelin stars Flambe. This is perfection in action.
Quote from the chef Philippe Chevrier:
I will continue until I can no longer cook.
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