Rabbit Confit. Confit Rabbit Legs.

[@charcboy8045]

Scott, any time I make rabbit (or duck or goose) confit I save the garlic and shallot that's strained out. Chopped fine, spread on some toasted country bread, and topped with the crisped, pulled meat......pretty magical. Love your channel my man!

[@BennyH11]

CharcBoy80 that sounds ridiculously good

[@mohammadaluthainah402]

You know Scott ... that's brilliant!!! Rabbits are very lean meat! Every now and then we hear someone die from eating nothing but rabbits in a hunting season! By this's awesome French method (by adding duck fat) it's healthier!

[@Lt_DE]

Awesome as always; especially when Simon Whitehead is the bunny provider!

[@minien90]

I must say it makes me really happy seeing somebody bringing this kind of really informative videos to the public, so hopefully they can try it out and see for themselves that good cooking is not just for the professionals, but for everybody. Yey for getting rid of all this fabricated and prosessed food of low quality! (Sry for my english, i'm norwegian)

[@markcornelius1260]

I raise rabbits commercially and often watch your videos for recipe ideas. I’m looking forward to giving this a try.

[@fraukeronmak999]

Great to see someone else also makes rabbitconfit. When i do this i make rillete with the frontlegs. Thanks for all your inspiring recipies. Gr Ron

[@Alex-pm7eq]

I’m so stoked. I’m making carnitas with rabbit, but I’ve never cooked a rabbit. Yours looks amazing.

[@paulwooster3590]

Wonderful presentation. So glad I found this channel. A no nonsense approach. Fantastic.

[@liggieep]

what perfect timing. I was going to try making rabbit confit this weekend.

[@LSB001]

I always wondered this about duck and goose fats. I knew they kept for a long time in the fridge/freezer, but I didn't know you could reuse it after cooking. I love the idea of traditional cooking, especially preserving foods for long periods without artificial chemicals. Another entertaining, informative video. Good job, Scott!

[@dananelson3534]

And yet another way to cook rabbit. Looks good Scott. Thanks for sharing. I was watching another channel where she raises rabbit. Another viewer asked for recipes, so I referred her to you. She was delighted.

[@Forevertrue]

Wow that looks great and there is no doubt it is. Rabbit has great flavor and adding duck fat must make it epic. Thanks man I will definitely try this.Thanks again!

[@clemrumley2748]

great video thanks so much i remember rabbit in Ireland as a kid

[@psychoskin3797]

Love the opening Scotty! Greetings from...... Bulgaria 🇧🇬👍

[@anglosaxon389]

You're an artisan my friend.. You really know your stuff...im impressed as always......

[@douglaswinne5886]

this video kept getting better

[@noahdavis9438]

The Catcher and the Rea hahaha awesome

[@FM-vh3ck]

Nice. Cant wait for the book!!!

[@keefwilliamson8533]

Ooh yeah, gotta try this!

[@jackcameback]

Been watching these vids from the start, and I still love em :-) Well done Scott

[@patrickpowell1526]

Scott could probably make dirt taste great ! Great video Scott Can't wait for the next recipe.

[@jeetts59]

Great recipe.ive got a rabbit ready to cook so I’ll do this for sure

[@beaverrick9789]

Very Interesting Scott, Never seen that before. Gotta give it a go. Cant wait for the cook book.

[@eddie5211]

Nice one Scott, Pheasant thighs are screaming out for this.

[@wimm1392]

Thanks Mate, this is awesome I have never done Confit. I was all ways fascinated by it, but thought it was too complicated. Now I'm going to find a rabbit here now in Brisbane and give it a go. The only problem I have that it won't last 3 weeks looking at it, I have to find another way of storing maybe at someone else's place. Thanks for an awesome video. Greetings from Australia

[@MOOSEDOWNUNDER]

Ive done this a few times mate, it's pure goodness every time Scott. I use two coffee filters to clean out my Duck fat mate, works a treat and you just chuck the filters afterwards, so no fiddly scrubbing of the fine wire mesh. Loved the Wonder Women reveal and put me down for a copy of the book lad, strength to strength mate. Have fun in the Van. Cheers Moose.

[@williammatthews2948]

Looks amazing. This made me hungry and I just finished lunch. Take care.

[@Canada-gs3jc]

Gotta try that. Looks brilliant

[@ninocaselli6290]

That looks amazing thank you Scott

[@coryknight5330]

Wow thats great. Cheers Scott.

[@stripersniper4890]

Jane G. would be proud. Looks great.

[@bwmari5101]

I raise my own rabbits for food and have a freezer full. The kids love it in a pot pie but I am definitely going to have to try this. Looks so tender.

[@bcwolters]

I never made rabbit confit, do often duck confit, but this looks so amazing, so delicious, this is easily the best recipe I have seen for ages! Thanks for sharing Scott, and guess what I will be eating Saturday. B.

[@BravingTheOutDoors]

Great idea

[@MajBoot]

Dang Brother! Another amazing recipe! Im doing this today! Thanks Dude! Cheers

[@mackenziewhethers1257]

Potted rabbit? Brilliant!

[@eivindlarsen204]

Absolutt fantastic 👌👌

[@jeil5676]

"Robert's ya muvas bruva."

[@Gixer750pilot]

I have not watched this yet as the alert only just popped up, but I bet Scott says “ old bunnykins” Somewhere in the video

[@rcg5317]

Freakin’ awesome.

[@watermanone7567]

Great video. Now I am hungry. Thanks

[@christinalett6897]

Lovely vid. You should try to confit gizzards and hearts it’s the BEST way to eat them!

[@ryankieth1675]

Perfection!

[@TanyaLakeCaribbeanAtheist]

Rabbit meat is so good! The first, and last time I've ever had it was when I was in elementary school when one of my aunts, and my cousins came over with some cooked rabbit. She didn't tell me it was rabbit until after I tried it by saying, *"you know you're eating Thumper, right?"*

[@basingstokedave4292]

boy do i love rabbit . i always remember my mum making the best sticky rabbit legs ever, pity we cant get the big rabbits here that they breed in other country's , just think of a rabbit leg the size of your hand..

[@julieparsons3216]

Duck legs? It's a rabbit ya din lol. Love ya ❤️

[@bacres8334]

M8 stunning as ever story with the book definitely will get one will it include recipes from your previous videos??

[@amandamiller304]

fantastic video , i see you have up graded your cooker looks great

[@LelaMi79]

Looks very tasty😍

[@matthewpearsall9249]

Awesome to know you have a book coming out when is it and where can I get a copy

[@robertglenn936]

16 rabbits disliked this video and several thousand humans liked lt very much!

[@anastasiahayes449]

I’ve never had rabbit, now I want to make this though! But I have a picnic in the smoker right now, so that will have to do. Thanks for sharing with us!

[@MOOSEDOWNUNDER]

Picnic in the Smoker, like a candy bar matey or what? sorry your comment caught my eye. Cheers Moose.

[@TanyaLakeCaribbeanAtheist]

Anastasia Hayes - rabbit is so good. You should try it. The first, and last time I've eaten rabbit was when one of my aunts cooked some back when I was in elementary school.

[@ainjulleg]

I don't understand how you don't have more subs...

[@Christopher.E.Souter]

*"Robert's your mother's brother!" BWAHAHAHAHAHAHA!!!!!!!*

[@tfbrooks1668]

Where do you hunt rabbit in the UK and what method do you use trapping, Airsoft or bore?

[@painterkyle]

That looks absolutely amazing Scott!!! Have you ever tried this recipe with squirrel?

[@mattpeacock5208]

That sounds like it could make squirrel actually good!

[@1kentkeiffee]

This not in your book? I think it should be as it’s lovely, great book by the way, highly recommend.

[@rustedoakhomestead]

Fan-freaking-tastic

[@chefsoni7524]

great stuff.I'm going to try it. Scott can you do the same to pheasant??

[@squaretorttle9400]

Honestly you can do this to any meat, it’s helps te size the meat and you can preserve meat with the confit method.

[@declanohagan9587]

Nice one Scott I look forward to buying the book Where will it be available from

[@pter7531]

666 and I turned it into 667 ;o) great video! Tip: put them in the oven with the duck fat and sliced raw potatoes until the potatoes are done. We always fight over the potatoes.

[@aserioussalamander9475]

ya baby

[@goosebogey]

Just a heads up, your Patreon is linked on your main channel page but not in the video descriptions.

[@petedivine]

I found that my rabbit confit was a little salty. And I rinsed the rabbit well before cooking in duck fat. Do you think there is a way to salvage or do I start over?

[@lumpyq6385]

That was outstanding Scott. I love the Board you served it on, it looked like Birds Eye Maple but I am sure it was a Burl. When you use the Duck Fat over again (You said you strain it) do you use it for the same Meat or do you use it for others.

[@myke201]

Hey scott. Great vid. Question, could one do this with venison?

[@kieranreddan3273]

Can you do this with lamb or pork?

[@philip4588]

How much duckfat is needed 2 rabbits (4 pers)?

[@marianopesa298]

Nice video Scott , how long do you think you can keep this ? Does the fat prevent them from rotting?

[@DeniseSkidmore]

The salt, the long slow cooking, and the exclusion of air (sealed with fat) work together to preserve the meat. Packing the jars hot or cooking right in the jars would be a more sterile process and be the best preservation.

[@ThomasShue]

Hey Scott, long time follower here. Just a quick question. You say you reuse the duck fat. Won't all the aeromatics added change the flavor of the fat?

[@sandralewis1689]

Is there a reason yo didn't include the loin?

[@panathasg13]

Fuckin hell man. That was brilliant...again!! So jealous man. Where are you based in the UK?

[@jameslucas746]

Where do you get your duck or goose fat to prepare this ?

[@st0lencontent]

Duck legs! Lol

[@FeatherWind635]

I caught that too and had a good laugh. I decided to scroll through the comments to see if anyone else noticed and thought it was funny. Good video though, I will be trying the recipe..... without the duck legs.

[@stephenschwake524]

A couple of years ago, I could have shot a rabbit while on a dove hunt, but decided to leave it. This makes me realize that I made a terrible mistake. It seems like this would work for squirrel as well.

[@bassassin95]

Hi Scott got me drooling that has . would pigeon breast work and keep as good ?

[@mrtips2175]

Wow , I'm so hungry ....

[@ProficiencyMusic]

I shouldn't be watching this while I'm hungry

[@dannyrivera6716]

Can chicken fat be used? and how if so?

[@yanim9578]

I bet this would work fantastically with squirrel - thoughts?

[@thejackenglishproject3780]

What does rabbit taste like? Chicken? or is it more gamey?

[@bavariasuhl]

@14:12 - duck legs?

[@roberttorrence4799]

Nices

[@GIBiochip]

Is there any preorder available for the cook book?

[@MOOSEDOWNUNDER]

I was wondering the same Carl. Sure we will find out, the SRP might even sign em for us hey lol. Cheers Moose.

[@IVIasterKush]

I do similar but cook for 10-12 hours at just 67c.

[@stevenschkabaryn5103]

Can you use pork fat

[@kingfisherfd2]

Robert's your mother's brother. LOL

[@contreeman]

no duck fat in usa can i use pork fat?

[@DeniseSkidmore]

Pork is a traditional confit meat. If your lard is pure enough to keep on a shelf, it's pure enough to confit.

[@locasciocarlos]

works with another meats? like chicken, pork or cow

[@DeniseSkidmore]

The classic confit is duck.

[@locasciocarlos]

i'm know that. but i'm from argentina. the duck and the rabbit are hard to find and expensive.

[@butsukete1806]

Pork works fine, chicken might though it's usually done with fattier birds.

[@Onlymeeee007]

I can just imagine Mrs Rea giving you a bollocking with all the mess you make in the kitchen.

[@davebarrowcliffe1289]

That's why no great chefs are women. Too busy tidying to concentrate on end result.

[@AAAF556]

Fuck me, that looks good!

[@BipolarRaven]

Show us your dog!!

[@mattpeacock5208]

Why not include the loin sections of the rabbit??

[@squaretorttle9400]

Because it’s already very tender, the legs are tougher

[@johnglynn8552]

wow looks great must be worth its weight in rocking horse shit thank you

[@sadafshaheen787]

What is confit

[@squaretorttle9400]

Just watch the video

[@Terranova0]

Rabbit in duck fat? :::PERK!:::

[@daisylais4587]

Mmmmmm. Gotta go shoot me some wabbit!

[@dougdunlap6638]

did you say 130 degrees c

[@TheScottReaproject]

Yes Doug.. 130°c dude.

[@dougdunlap6638]

wasn't thinking straight sorry. I enjoy your channel

[@Dax893]

I've seen some cooks do confit with the oven open a crack to keep the heat low.

[@julio.poliveira]

Yes, because they dont wanna change the properties of the oil. But this is most of the time when it´s confit with olive oil, with duck fat there aren´t a lot of health properties to keep.

[@Dax893]

Come to think of it, they did use olive oil. It wasn't rabbit though. I wish I could remember, salmon maybe.

[@adampayne3396]

hiya

[@kevowski]

Yeah baby yeah..Food porn at its finest!