hi chef ro j we're about to do a little braised rabbit before wrapping that I broken down here and we're just going to braise it nicely braised rabbit with a little bit of tomato olives and bacon make that braised rabbit recipe i will need 500 milliliter of veal stock one out onion 250 gram of chopped tomato three to four slices of bacon 100 gram of black olives kalamata on these words will do two cloves of garlic 150 meter of white wine and a nice rabbit if you want to check my video on how to butcher rabbit please feel free to do so so we seasoned with salt and pepper then i'm going to put inside a killer stuffing that I made up some mushroom with a mushroom duxelle get up tomato hundred I see you tomato fondue that's going to come here too so I put it here nicely I don't want to put it too much or then I take the chance of it licking out what it's what I'm trying to roll it and then we are going to roll it this way here oak like that unlike that you have this like that I'm going to take my bacon and to lay my bacon this way here nicely I'm going to take this side or yeah i'm going to take the line and i'm going to place it right here I'm going to war we bacon under it we arranged it so it's nicely expose here and I can't want it making sure it's nothing to open after okay we rolled up nicely like that here okay so now we want to tie that make sure he stays as it could I want to take a piece of string and with that strong allowed to go under it this way okay now put on it and make sure I keep one hand here you know and so I can use that to tie it after then I'm going to take the strain I'm going to go over it right that I'm going to tie it no need to be too tight just enough to all that Baker will place you like that and then have it here I'm going to connect those two here just make a simple right here which are not write like that see it's a very simple way to tie your meat and it's going to stay well like that holding everything together you excess of Swing here we go to get this off rearrange it so it's nicely expose here and I can't wat it making sure it i think to open after okay we rolled up nicely like that here okay so now we want to tie that make sure he stays as it could i'm going to take a piece of string and we've got string to go under it this way okay I put on it and make sure I keep one hand here you know and so I can use that too tired after then I'm going to take the strain I'm going to go over it right that I'm going to tie it no need to be too tight just enough toward that Baker refresh it like that and then have it here I'm going to connect those two here just make a simple light here which are not right like that see it's a very simple way to tell your meat and it's going to stay we're like that holding everything together you excess of string here we go to get this ok now we're going to see them the other part of our rabbit run back leg my need a rack nice either right here so that's going to be season I'm going to add some more here around 2 tbsp but I'll hear some olive oil wait for it to one up lightly I want to see a tiny bit of smoke and i will add each piece is here round them well deglaze with my white wine and we brought them well add my onions I'm going to cut that piece of bacon but I've left here i'm going to add it to it let it cook a little bit I've evil is my tomato didya is with a white wine then finish our investor I want to stop to cover it half way to go rub it my crush garlic my words I will bring it to a boil lower it to a simmer color it and let it go for around 45 minutes to an hour very low it and it should be cooked and delicious ok so here I can see how it is for coming on without my piece here beloved one of my son or my front leg so we wanted to rub the nice color are very important we're creating what we call from my yard reaction when you caramelize around your your protein where and that may our reaction is the concentration of those platitudes of a protein that took them develop that great flavor your technical name i see i could add a little bit more over here and had a little bit more point to make sure it brought whales everywhere running nicely in some nice cut off here yes so when are the nice cut off i'm going to remove those pizza's here keep them back right here i have some nice suit here but for that's going to be good really dig a little bit it's a little brown here so and then do you know they gotta so it doesn't burn some nice to see about the gutter in your bra so I just against a little bit to make sure I don't waste those the suits here i'm going to take bio and yell but i'm going to cut going to mince them finally my god not too thick for me middle fish is good okay that's going to go in size going to cook but died agrees that i have previously i'm going to cut my bacon and add it to that to add an extra piece here so instead of wasting it just going to chop it up add it to it you can't hurt to render it's fat into my onions too which is a thing we always appreciate the bacon Battier we're going to let that cook nicely here gently yeah now we're on my black hole if to it and my tomato fondue I your chopped tomato and tomato juice that I had and then I will finish it up with review stock maigari and later on into the cooking process we add my potato to finish cooking with it so I want to develop a nice coat over here golden brown we're going to go with some combination all over those vegetable so we're really nice get a nice food flavor of everything to my Williams here I'm going to out yourself the little boat by when I wrote down my rabbit those balls and i'm going to write them through it so i benefit from the flavor and that neither gelatine is that are really into my brains and give it a nice texture to my sauce is very important to all those hero Theseus and I have to build that dish together so we don't want to give them beyond any problem so we're a brown nicely I'm almost done here i'm gonna add my own lives on tomato in a minute okay good luck all ears the right one I'm going to scrap the bottom of the pan for any suits that might be there let that cook a minute or two then i will add my stuff my tomato we've got it but i'm going to crush just like that put that inside my herbs give that a little stir and i'm going to place back I read it into it I'm going to wait for all that to come to a boil and then lower it just to a simmer then i will add my potato then let it cook when do I know it's good when we meet stuff to follow the ball of your leg when you start to put up you know that that's always the you know depending how it's pulling you really wanted to pull nicely but you don't want it to drive so you don't want that to cook or sew for an hour and a half i would say 45 minutes 250 now maps it should be good then we let it set in the liquid today we cook down a little bit and we need to to kind of settle down and then we can cut them into pieces and portion on that for our meal now that you come to a simmer i'm going to add my potato to that i'm adding the potato I'll make sure they cover into verdict we're here and we're going to let it cook ok so we are enough liquid added a little bit more liquid here I didn't have enough so added a little bit more liquid everything is simmering nicely here I'm going to cover it and let it cook so that rabbit is nicely cooked now still bubbling I'm going to remove it from its pot and we're gonna see I came out use our meat he's all ready to put it too early than tomato but cook talk together it's nice and melting down right now it's going to be delicious let's plate it I'm gonna have to test that in a second and see if I need to add it a bit more seasoning ok so here we have our leg if we want to remove a bone from valet where it is easy i'm going to show you a very simple way to do that is you take your knife you get on top of a bone here and you just going to cut and follow the ball you see here you remove that need a piece here it was on top and now we're going to remove the back we just kind of put that meat of a god and it's going to come off nicely see oh come off you leave behind the ball that you don't need and that's for that brief wrote leg i leave them whole you press on to them all on the plate or you could pull the meat from the bone to the crown here i'm going to cut it in two so have I can put it on two different plate depending how many kids you have and now the saddle for the shadow I will remove the string removal that string now we're going to see a camera inside gonna get some nice little pieces here see and those come out very well here you can see the tomato and mushroom inside of you alone it was beautiful knock down the plate you know you put that nicely you know ray to you put through your front leg like back leg falling in like that you know take some our potato engineer rest with those you have plenty the beautiful they like kind of fun photos we could almost tore that almost you all around nicely it was beautiful he cook and here we have it braised rabbit with a little bit of tomato olives and bacon thank you for watching I hope you enjoy let me know bye-bye