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Rabbit Four Ways

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ThEoRy

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Here's the Hattori HD Honesuki that Dave etched sharpened and re-handled for me. Thanks Dave. Enjoy.

[video=youtube;kOsHRWs-H3o]http://www.youtube.com/watch?v=kOsHRWs-H3o&feature=youtu.be[/video]

Sous Vide Hind Quarters
Grilled Front Quarters
Roasted Garlic and Spinich Stuffed Prosciutto Wrapped Saddle
Mustard Crusted Rack
Warm Beluga Lentil Salad, Roasted Baby Golden Beets, Marinated Grape Tomatoes, Maitake Mushrooms
Jus Natural
 

mr drinky

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I love the skewer trick and the frenching. Cool.

k.
 

Bryan G.

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I've found very few people in Florida that know that technique of cleaning up a rack like that. It was something I learned in the first kitchen I worked in and everywhere I have been since I see guys scraping the bones with their paring knives to get them clean. I find what Rick just demonstrated there to be faster, easier, and gives a cleaner product with a little practice. Cool video and great music as usual. I haven't worked a lot with Rabbit. Makes me want to get people in Tampa to eat rabbit!

Kind Regards

Bryan
 

jmforge

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He Fwenched the wack of wabbit with a dish wag. Huh,huh,huh,huh,huh.:D
 

EdipisReks

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good video, i'll have to try that the next time i do rabbit at home (though i'll be using an ajikiri). what was the music?
 

Andrew H

The alleles created by mutation may be beneficial
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Well done as always. Thanks for posting!
 

Dave Martell

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I have no idea what you did to that weird looking chicken but I love the knife used. :D

As usual, great video.
 

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