Rabbit Fricassé and " a la Cortijera": French and Spanish styles, on location in the Pyrenees.

[@dennisd3926]

Thank you for the history lesson.

[@Petespans]

Yeah, maybe I got a bit carried away with that. Thanks for tuning in Dennis!

[@Lechuque]

@@Petespans Nooo, don't apologize, it's truly amazing , I've been on youtube for years and this has got to be some of the most amazing stuff on here!

[@thedrunkgriller1874]

No words to describe this

[@NorthernVirginiaTaxProfessor]

This is the perfect way to teach history. As a veteran, I get the pain the refugees had, and the desire to help the local man had. God bless him and thank you for repeating the story.

[@plasticsurgeon5062]

Pete, I truly enjoy watching you cooking

[@polyglotinc]

I am constantly amazed that these get so few viewings...I think they are the best thing on youtube (given my bias for "authentic" cuisines in general and French/Mediterranean specifically these days)...btw, watching this perfect visual accompaniment while eating Rabbit "provencal" from my local Nice, France traiteur which seems to split the difference between your 2 versions (so, paired it with BOTH sparkling and red! 😀 )

[@andyelliott292]

Exquisite execution of two simple elegant and humble dished. Thanks Pete

[@grammeb719]

New to your channel. A fine combination of recipes, history, music and editing. Very enjoyable. Thank you.

[@fredidiez7670]

Un video y un canal espectacular!!! Inmejorable! Muy importante recordarnos la historia, sobre todo los crímenes para qué no vuelvan a ocurrir. Tengo raíces en Asturias, en concreto en la "cuenca minera". Por desgracia los fugitivos de Franco alli estaban atrapados y no pocos han acabado fusilados en cuevas de las montañas o muertos de hambre. Sus familias tuvieron que convivir durante decadas con los asesinos. Pero también las víctimas de "los rojos“, como mi abuelo, que casi lo asesinan por ser monagillo. Ojalá los conmemores a todos cuando cocines una fabada asturiana.

[@peterperigoe9231]

Pete, that was an extra level, a bit of a tear jerker that I wasn't expecting. I also learned how to use my Bec d'Oiseau knife @ 9:45 only peeled with it before never scraped. Cheers.

[@DavidMLamos]

Superb channel. Thank you so much!

[@rickloginname]

It is odd how excited I am about this modest channel.

[@jbirsner]

Me too! I send these vids to all my food friends and don't understand why Pete doesn't have a larger following.

[@NickSonnega]

Getting shivers thinking about Floyd. Thank you so much for your wonderful gastronomical tours!

[@justindemichele8736]

Your videos bring me great comfort. Thank you!

[@carina-leahbertuccelli9496]

I really Love The way that this video is made. Love seeing you directly narrating it to us. The history, the views,the preparation of your food of the regions! ( the recipes) superb!!!💞 Exceptional !!! 💞 Please ,more ! (like this wonderful creation !)

[@artfulcookingwithdawn9000]

Wonderful- I've been waiting for another one of your videos. This one really delivered! I love to cook and eat rabbit so this is right up my alley, Pete.

[@Petespans]

It was a little while coming, but glad you enjoyed it Dawn!

[@seanmurphy6915]

Pete your channel is fantastic . You have to give us more man . Build your channel mate . A man from my own heart. Good luck brother . keep it going.

[@Petespans]

More on the way Sean. Many thanks for tuning in :)

[@scottdeibert8000]

Thanks chef! I get inspired by your technique every time! Much love and appreciation of all your talents!

[@Petespans]

Bless you Scott!

[@mimig6511]

Like others this also brought a tear to my eye....thank you for including this history in your video. The food , the scenery, the hhistory and the music...who could ask for anything more

[@nickimorley536]

Just saw these, both lovely thanks Peter

[@Aceof2Hearts]

Love your channel ! Showing us the regional cuisine and history…

[@danielbaer2319]

Both those recipes look absolutely fantastic. Especially here in what is turning into a cold winter season, they would be perfect for a satisfying dinner. Thankyou for continually bringing us amazing dishes. Your passion for the food and the culture linked to that food certainly shines through. Bravo!

[@Petespans]

Thanks for your kind comment Daniel - so glad you liked the this one :)

[@atp1130]

I’m glad you’ve released another video! Cheers!

[@jymloke]

My new favourite channel …. Falling in love with French cooking and love the rich historical backdrop for the dishes

[@ptsm7430]

Dear Pete Another excellent video full of geographical, cultural and gastronomic insights and a very moving historical story too; I knew nothing about this event in European history, to my shame. I really do enjoy all your videos and thank you so much for all the hard work and research that goes into each episode. You are a haven of culture and learning and indeed compassion, in these topsy turvy times. I appreciate your developing video progression and love the journey, just love it. Yours is one of the best food channels I've come across -you seem to have the balance just right, for me, anyway. I wondered though, in contrast, if you might from time to time do a simple 2 or 3 minute video of a recipe with the trusty old camping gaz stove with wind shield, like back in the old days? I guess it's just a touch of nostalgia for me and a bit selfish -I've been following your channel for a long time! Those tourin a l'ail videos and simple recipes from Portugal are magic! I just love it. It made me think, well, I could have a go at this recipe and maybe it wouldn't turn out too bad. So encouraging! Love it all though, so please keep doing what you do.

[@andrewharrison8975]

A very moving story. But it is good to have the story to relate to the town where you have chosen to cook your dish(es), and especially good to have these wonderful dishes - I incline to the Spanish version myself. Bravo!

[@Petespans]

Me too! Many thanks for commenting Andrew!

[@robertoperfecto9041]

Great recipes and simple to follow.

[@ianianna3552]

Pete your so down to earth why hasn't the BBC given you a show . Our gain really. Take care mate from Australia

[@famousseamus17]

Made the Fricasse tonight, but subbed chicken and shitake mushrooms. Still amazing!! Thanks, Pete, for doing this channel.

[@stanstead8830]

Excellent, particularly the historical context, which gives meaning to the recipes. Is your pan 24cm or 28?

[@joeyzanne9063]

I discovered you (Pete's Pans) earlier this year. I am very impressed by your culinary journeys. Please could you do some Offal Recipes. I am getting to be a real fan of Spanish cooking, due to you.

[@jbirsner]

Very much enjoyed the historical aspects I knew nothing about. And those pearl onions fresh from the market... swoon.

[@jimringo2569]

Pete I am reviewing the several rabbit recipes to select an Easter bunny dinner. Great ones to choose from and am favoring the Roussillon muscat one. Thanks so much for the well done works!

[@huawei4607]

I can't make up my mind. What's better? The recipes or the music? Both are exquisite.

[@Petespans]

Tricky... :)

[@asteppy]

Great, just as me & wife were looking to try some new rabbit stew recipe, we get not one but two! French cuisine is not about simple sauces though :)

[@seanonel]

You’re lucky to be eating rabbit. When I first arrived in Norfolk, here in the UK, I used to make it all the time for my elderly friends. Just simply, like a chicken casserole. Then the butchers stopped selling it for no reason. Haven’t had rabbit for more than a decade now...

[@shortaybrown]

Wow that’s an amazing recipe video, and I love the history part in the beginning. I’m curious what the people of Spain’s attitude is today towards the era of Franco’s Fascist Spain. Is it an unspoken topic, or do people Voice strong opinions about it one way or the other ? Thanks!

[@Petespans]

Hey Edgar, So glad you enjoyed my ramblings... Every family in Spain has a painful story about the war/dictatorship. Atrocities were committed by both sides. They say you need to read foreign accounts to get a clear picture. You won't hear too much about it these days though.

[@joncollins7129]

The "Republicans" were radical communist leftists who murdered priests and nuns and burned churches. It was known as the "Red Terror." Most western coverage of the event are biased towards these murderous thugs because the other side was Catholic and Fascist. Commies always get a pass.

[@christianf7740]

Great stuff

[@scottdeibert8000]

And by the way nice pan!

[@Petespans]

Recognition for the trusty Staub at last :) Thanks Scott.

[@joshuamervis]

Beautiful.

[@hatshepsut8329]

😎 👍

[@davidw8294]

That was quite affecting!

[@jaumeibars6017]

pete in catalonia we say rabbit a la cazadora, is a very old traditional dish, never heard cortijera...

[@jaumeibars6017]

and you did it perfecly as always

[@dojufitz]

I will have the Spanish one.... Btw - I still haven't touched a drop....but you know what they say Never say never...

[@Petespans]

Me too - the Spanish one! Congrats on your achievement :)

[@dojufitz]

@@Petespans Thanks Pete - keep the vids coming.

[@hunterpressurecleaning6483]

Is that Beethoven played on the guitar during the Spanish recipe preparation?

[@incredulousdork3728]

When I first read the title, I didn’t see the T in rabbit 😂

[@dojufitz]

Pete do you ever check out Historical Italian Cooking channel? Interesting Ancient Recipes.

[@Petespans]

Wow - Thanks for that Dom! Subscribed :)

[@dojufitz]

The guys voice makes me laugh but some interesting Roman soups etc.

[@natalialopes719]

Haven’t cooked rabbit in years. I am Portuguese and was raised with my Mother making it the Spanish way. Only difference is she would marinate the rabbit overnight with wine, garlic, salt and paprika and also bay leaf. I have to find a rabbit in my grocery store and make this. Love the history in this video and beautiful scenes.

[@tractorfactorsteve]

History repeating atm. Fascism is the ugly side of humanity. Thanks for the recipes too.

[@thoroughsoft]

I don't eat enough rabbit...