How to Butcher and Cook Wild Rabbit

How to Butcher and Cook Wild Rabbit


Things we have [SOUND]
that chefs don’t have in the kitchen is we have
guns in the kitchen. We get hungry
we can just go out pop off
a few bunnies. Done. [MUSIC] My name’s Nick Weston. I am Founder and Director
of Hunter Gather Cook, which is a Foraging and Cookery school I set up
about three years ago. This is my Head
of Kitchen Dave, and today we’re gonna
be doing a bit of bunny butchery and showing
you guys how to cook up a feast of foraged food. I set out
Hunter Gather Cook about three years ago. I left London, wanted to
build a treehouse and then live of the land and feed myself with
the wonderful wild food that we’ve got
all around here. It’s a load of bullocks
that you have to go to the supermarket to
get everything. I, I like my stuff in,
in a natural package. [MUSIC]>>There’s a fair few
things out there that can kill you in just
a few hours. So if you have any doubt, then just don’t,
don’t eat it.>>I think I’ll
do this bunny. Using an axe, you know, you can just
go straight through. Bang, like that. Done.>>Keep those,
they’re lucky.>>Lucky. Here you go, Dave. So we’re basically
doing with delemming. Unfortunately, it’s
quite difficult to use the axe thresh to
take off the head, so it’s a machete job. Pussies teach
rabbit butchery. A little kid for
the head. He was like,
he’s all can, I have the head,
can I have the head. I just thought he was
gonna look at it and go oh, wow,
rabbit’s head. Three days later when
they left the campsite, his mum found this
in his sleeping bag. Rank little kid. [LAUGH] Now we’re ready
for skinning the beast. You wanna pull the skin
either side of the saddle,
which is the center bit, until you’ve got a hole,
there. And we call it
a rabbit handbag. So once you’ve done that, you’re ready to work
it over the back legs. Once you’ve
pinged it out, we work our way
up to its a-hole. So working back
from that handbag, you want to keep pulling. So the only thing it’s
attached by is its anus. Now, basically cut
off the asshole. So now we have to actually take
off the skin. [MUSIC] So there it is. One bunny skinned. See here’s the thing, a
lot of people are pussies when it comes to rabbits
with fur on them. They’re just like, oh,
so cute and fluffy. It’s not. It’s there to be eaten. So now, we just got to
trim the rabbit up. The bit that we’re
going to use for this dish is the actual
fillets here. So run your knife,
right against the spine. Just follow that white
line and you’re left with a very nice little
rabbit fillet, ready for the frying pan. Onto the next stage,
we’re gonna start making these stinger
pesto cakes. You takes stinging
nettle and you apply any heat,
burns off all the stings. Boiling water. Nettles straight in. We’re just gonna
leave those on, 15 [NOISE] minutes. Dave has, got the three
cornered leek down here. It’s quite sort of
mellow garlic flavor. See, another
good thing about an outdoor kitchen is
that you can just. [MUSIC] So you could see now
that our nettles once boiled and squeezed-dry come down
to not a huge amount but they’re going to really
fluff-up quite nicely so you can get them
really finely chopped. So now we’re ready to
put our cakes together. First, in with
the nettles. [NOISE] Stick in
three-cornered leek.>>Three-cornered leek.>>Parmesan and
breadcrumbs. It’s all about
feeling what’s right. Sometimes you can add
too many breadcrumbs and it’s not,
not good enough. Now just gonna mix
all that up a bit. We add two eggs. We can add more
if we need to, if, if we think it’s not
the right consistency. But what you’re
looking for is for it to just start
binding together. So there are our pesto
cakes, all ready to go. The next thing we have to
do is to make our sauce. In here we’ve
got our sorrel, which we picked
earlier on, just going back to
your Foraging 101. What you’re looking for is this
shield-shaped leaf. You can’t actually
buy sorrel in the supermarket. You might be able to
find it in a vegetable farmer’s market or
something like that. Chuck in our sorrel, the
lemon zest, olive oil, bit side of vinegar,
mix it all up. I think we’re ready
to cook, Dave.>>Nice. [MUSIC]>>Pick on
the pesto cakes.>>Yep. They need to go on a little bit longer
than the fillets, which don’t really
need much time at all. [MUSIC]>>With the rabbit,
just a little olive oil, little bit of salt and
pepper. We’ve got our cast
iron skillet nice hot. Bit of olive oil, and we’re just gonna
chuck these in. You can see that, she’s
still moving in the pan. It’s kind of weird. We actually want
these rabbits to be quite nice and sort of
quite pink in the middle. So you just want to sear
them on the outside. I’d say, probably
a minute, minute and a half at the most,
each side. So those, whoa,
are ready to go. All of this is,
is free, food you know? This is virtually
a fully foraged meal. Nettles we just got
from down there, rabbit we shot
just over there, three-corner leek came
from just over there. There’s a lot of passion
that’s gone into this dish, ya know,
we shot the rabbit. We paid for the nettles
by getting stung. A lot of love there,
I think. [MUSIC] So there it is. There’s our,
our finished dish. So I think just tuck in. Good work. [NOISE] Mm-hm. Mm-hm. Mm-hm. Wash it down with a bit
of Elder flower vodka. [NOISE] To your health.>>You too. [MUSIC]

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