First time eating rabbit? How about some snails. Video here - kzread.info/dash/bejne/iHygrrCgh6yXgtY.html

The conversation on the phone with the grocery store was top tier 😂😂

@mitchmai

6 ай бұрын

Haha just a slice of life

“Now Bourdain says the best flavor comes from ur connection to the food so I raised this live rabbit from birth. Now they said I shouldn’t name him but he looked like a Martin, anyway”

In Belgian we stew rabbit with dried prunes in a thick brown sauce (a bit like Carbonades Flamandes).

@mitchmai

4 ай бұрын

OOOF that sounds divine. I love me some prunes. They add an incredible depth of flavor

big fan of rabbit. basically good for any recipe you'd use lean chicken meat for

@mitchmai

5 ай бұрын

I concur :)

Mitch, you’ve inspired me to pull my copy of “Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking” Off the bookshelf and put it back into the kitchen where it belongs. My New Years Resolution is to end 2024 with it stained with wine, stock, butter and smelling like crushed garlic. Thanks for sharing your experience. Keep staying organized, cleaning up after yourself and doing the best you can.

@mitchmai

7 ай бұрын

Dude awesome to hear! It is pretty neat to see the book kind of 'wear' the journey I've taken so far. Fun fact AB actually designed the book to be made of classic stock paper in the vein of butcher paper, so it actually catches all the stains, etc. I can't take credit for knowing this, a viewer told me and I found that so cool. Cheers

Hi Mitch, I enjoy your videos and the beeped coarse language, LOL. I had a fairly long career working in restaurant kitchens, mostly in NYC where I grew up. Although Bourdain and I worked contemporaneously in the 80's during the 'bistro craze,' we ran in slightly different circles and sadly never actually met, however some of the people I worked with early on later worked with Bourdain. There was an occasion when I was tapped to assist Thomas Keller with a dinner he was preparing at the James Beard House. One of the items was rabbit. I'll be honest, it was the first time I tasted rabbit (I, too once had a couple of bunnies as pets, so it was a challenge forcing myself to try it). Yes, it tasted like chicken, as everyone had told me, and it was delicious. Really delicious. What Thomas did was actually similar to Bourdain's process, though there were a few differences that you might want to consider if you ever cook rabbit again. He marinated the rabbit overnight in white wine with mirepoix and herbs, but he treated the saddle and the legs separately when it came to the cooking. He stressed that the marination process was absolutely essential and needed to be done overnight. He used the bones on the carcass lightly roasted for a stock, which was used as part of the braising liquid, along with the wine. Anyway, the legs and the saddle cook at different rates, hence best cooked separately. He boned out the saddle, rolled and tied it. He lightly browned both the boneless saddle and the legs, then immersed the legs completely in the braising liquid and cooked very slowly and gently. However he used a smaller amount of the braising liquid (poured 1/3--1/2 way up to the lightly browned boneless rabbit). The boneless saddle was then sliced and plated alongside the leg. I'd be curious to learn where you cut your teeth as a young pup working in restaurants. Did you ever meet Tony? Happy cooking! Best wishes, Alyssa

@mitchmai

6 ай бұрын

Hey thanks for the comment! Great tips and an even better story. As for my experience, I never actually cooked in pro kitchens. Just did some food running, and all of 3 days of serving. I did work at a few high end joints, most notably Four Seasons in Philly. Cheers

Never had rabbit but I'm intrigued by this recipe!

@mitchmai

9 ай бұрын

It was very chicken-like lol. But delicious

I've eaten rabbit. A friend of mine had a side business raising and selling bunnies for pets. If the bunnies didn't sell they became dinner. The food was delicious as a rabbit stew with veg.

@mitchmai

6 ай бұрын

Now that's an interesting friend I'm sure

Love rabbit, have had it numerous times; the last was actually on Easter (oops). Keep up the great job. Really enjoy new takes on chef recipes

@mitchmai

7 ай бұрын

Thanks for the comment! Glad you found me.

Rabbit is delicious

@mitchmai

7 ай бұрын

I concur

Elmer Fudd.

Nice

@mitchmai

9 ай бұрын

Thank you sir

I raise meat rabbits and that’s not a bad job for a first butchering of a bunny. I’ll be honest, I mangled mine. The ribs and hips can be used to make a chicken-like stock. Rabbit is VERY lean and can dry out easily. Any chicken recipe you can sub in rabbit with little flavor difference.

@mitchmai

10 ай бұрын

I appreciate the comment. I may or may not still have some rabbit bones in my freezer as well 😅

That looks pretty good

@mitchmai

Жыл бұрын

I appreciate it!

Oh my... H Mart. Didn't know about THAT place. Looks like I'm making a lunch hour trip down Rt. 70. I just got back to Restaurant Depot after a few years and will have to check if they have rabbit as well. I've had rabbit when out to dinner but never made it at home.

@mitchmai

11 ай бұрын

Oh yup Hmart is solid. The 'fresh' seafood section requires a keen eye in my opinion, but the frozen area seems pretty solid. No pun intended :)

@jpbanksnj

11 ай бұрын

@@mitchmai Yeah, I checked it out today and its a really cool place, thanks for the tip. That seafood department is very large and has more selection than anywhere that I can think of locally. It's Almost like Sun Seng market down the road from my local H mart without the feeling that you've entered an entirely different world.

@mitchmai

11 ай бұрын

Happy to hear you found it. I'll have to give Sun Seng market a go. Never heard of it.@@jpbanksnj

Rip bugs gone too soon

@mitchmai

Жыл бұрын

:(