Fatally Attracted to Julia Child's Stewed Rabbit

Julia Child's Rabbit Stew! Rabbit marinated in vinegar & herbs & stewed in red wine. Recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #rabbitstew

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Mastering the Art of French Cooking Vol 1 & 2:

00:00 - Intro
01:07 - Butchering a Rabbit
04:09 - Marinating Rabbit
05:44 - Braising sauce
11:43 - Stewing the Rabbit
13:47 - Order up!

[leethegaygeek]

When you quietly said "my niece calls them bunny rabbits" I saw a horror in your face that horror directors WISH they could capture.

[diamondflaw]

Growing up, we called rabbit “fast chicken”. My grandpa raised them. It was always just normal for us, but I get it being weird for someone not used to looking at them as food.

[tildessmoo]

Like most Americans, I don't get a lot of opportunities to eat rabbit, but the few times I have, I've loved it. That said, I also recall the story my French teacher told me about a 6th grade class trip to Paris, where they basically went to a restaurant and ordered the whole menu to give the kids a shot at trying a bit of everything. So, this one girl decides she loves whatever she got and asks what it is, and the waiter says it's rabbit. Oh, did I forget to mention this was on Easter Sunday? Girl bursts out crying, sobbing, "I ate the Easter bunny!" Not intentionally cruel, btw; in France they don't have the Easter bunny, instead all the church bells fly off to Rome and drop candy on the way back.

[WUStLBear]

The rabbit was probably farm-raised for meat and that's why it wasn't "gamey". I grew up eating rabbit and other critters and birds, at least during small game hunting season, and the wild ones may have a gamey flavor, which may also depend on the cooking process and added ingredients. Juniper berries are a principal flavoring in gin; in fact the English word is derived from French ginievre or Dutch jenever, those languages' words for juniper.

[porklavich]

Came across your channel recently and have been binge watching ever since. Love the videos and your humor! Keep it up!!

[scottydu]

Rabbits have a short gestation cycle, and have large litters. This makes rabbits ideal for homesteading, one or two rabbits will make a meal for a family

[manxkin]

I had some great rabbit this past February while visiting San Francisco. Went to our favorite Italian restaurant. It was prepared very much the same and served over some creamy polenta. Absolutely wonderful.

[hippeastrum]

What a good job you did here. It made me very nostalgic for growing up in the 1950's. Rabbits were sold with heads and fur on, I used to stand next to my mum as she skinned, be-headed, gutted and jointed rabbits for stew and dumplings. She was good at it. The only time I saw her a bit rattled was when my fiance gave her a fresh rabbit he had shot, she picked it up to start and dropped it quickly. She said, "Oh, it's still warm!" 🐰

[elickes]

My sister in law raises rabbits so there's always rabbit in the fridge. I usually do it in a gumbo, but this looks SO good! Can't wait to try it out!

[jrthiker]

They're a little tricky to cut up and figure out at first, but once you do it a few times, it's like doing a chicken. I buy them and cook them for my Jack Russell, they are the lowest fat/highest quality protein for dogs. You can buy them much more cheaply at the Asian/Chinese/Hispanic supermarkets. I live in Italy also, and they are ubiquitous like whole chickens in the supermarkets there since Italians eat them all the time. If you can get the liver, use it, many Italian recipes like the famous Ligurian rabbit stew include it as part of the sauce ingredients. You don't need the vinegar marinade with farm raised rabbits, the meat is very mild and not gamey.

[leticiafaxas]

I salute you... I would have been done at the organs. Love your entertaining and honest cooking shows.

[lalah]

Your channel inspires me to try out things that would normally intimidate the crap outta me. Thank you for being amazing.

[Digital_Dreaming_]

I'm so proud of how far you've come!!! You did so great butchering the rabbit. Well done Jamie!!!

[kathyscrazylife]

This recipe had like a zillion steps. Finished dish looked delicious though. You’re like a professional cook now!

[ttxjibe]

They do taste amazing, that subtle gamey flavour, and the meat just falls apart after slow cooking. 
I just make sure my bunny Herb, is not in the room and tell him I ate his arch enemy :) 🐇😂

[Kevvrs]

angled my TV so my two pet rabbits could watch with me. Can't let them get complacent.

[davidcookmfs]

Juniper berries is what knocked back the gameyness. Not sure how much you used. But for venison, about one or two ripe berries per pound of meat is adequate for this purpose. Using much more will make it taste like an air freshener cartridge.

[susanhinkley]

My dad would go rabbit hunting and would make rabbit and dumplings. The rich broth, and light fluffy dumplings were so yummy!

[martha-anastasia]

Grew up with Mom's wild rabbit on special Sunday sometimes with wild mushrooms and cream gravy....the kidneys are my favorite part

[michaeltres]

I love rabbit, and I have since childhood. I would say rabbit tastes more like veal than chicken. The loin is the part of the back without the ribs, often called the saddle. Most people cut the loin to include 3 ribs, which are easily removed to leave a neat piece of meat. The rest of the ribs go into the stock pot, as you noted. The thin, flimsy parts you cut off are called the flaps, which are excellent little bits. You did a great job with just the text as a guide!! This is a great video, and I hope it encourages more people to try rabbit.