Comments on: La Chasse au Lièvre: Hunting Rabbit

By: Gem

Gem — Thu, 02 Oct 2008 08:08:05 +0000

Desperately wanted to see video as I would like to prepare a rabbit caught in my garden. Are there some sort of GLANDS that need to be removed before cooking?
CANT BELIEVE IN THIS LIFE WHY PEOPLE STILL EAT MEAT WHEN THE DESCRIPTION OR VIDEO OF PREPARING THE FOOD TRADITIONALLY IS OFFENSIVE TO THEM>

By: Vitor Hugo

Vitor Hugo — Fri, 27 Apr 2007 21:05:51 +0000

Oh boy! I was soo happy that I learned how to ‘skin’/bone a chicken without damage the skin, heheheh.
Thank God(?), where I live it isn’t common eat rabbit. But I would like try someday. 🙂

By: buzzgirl

buzzgirl — Wed, 11 Apr 2007 15:13:02 +0000

Ah, qu’il est beau, le Chef! Hook a sister up!
That was hard to watch – probably because I have two pet rabbits.
Really interesting, though, and I agree que “tu seras une grande chef!”

By: Chef Damien LE BIHAN

Chef Damien LE BIHAN — Tue, 10 Apr 2007 13:03:48 +0000

couocu Amy, je viens tout juste de voir notre vidéo et je la trouve vraiment superbe. tu es bien la meilleure, continue comme ça et tu seras une grande chef. j’espère que tu vas bien et que tu va bientôt re-venir travailler avec nous.
j’ai cru voir que quelqu’un voulait avoir la recette du lièvre. je vais te l’envoyer avec plaisir.
A bientôt mon commis préféré.
Bisous

By: Ms. Glaze

Ms. Glaze — Tue, 10 Apr 2007 01:08:52 +0000

Bonjour Vincent! Thanks for the spelling correction. I’ll change it right now. (I hate it when I do stupid suff like that!!!)
Stu – Wait, you hung the rooster alive on the back of your chair and nobody noticed? Oh la vache!
Polly – I think most people these days are more upset by unethical American farming practices than hunting. Of course hunting for food and hunting for sport are totally different in my books. Thanks for the comment ;-)!!!

By: Stu "El Inglés" Harris

Stu "El Inglés" Harris — Sun, 08 Apr 2007 09:19:23 +0000

> It was still intact head-to-toe, including feathers.
I can top that. First time I bought a rooster in the saturday market in Lodeve, intended for coq au vin, it was not only intact but still alive. We hung it up on the back of a café chair while we had aperitifs and nobody gave it a second glance. That was quite a few years ago, I don’t think it would happen today.

By: Polly

Polly — Sun, 08 Apr 2007 02:46:32 +0000

Your bunny day was a bonne idee. Thanks for sharing this with us, Ms. Glaze! Bold of you, in a way, since it’s not very PC in some parts of the US but so important. I’ll never forget purchasing my first chicken chez le boucher in France. It was still intact head-to-toe, including feathers. A real eye-opener for an American.

By: Vincent

Vincent — Sun, 08 Apr 2007 01:36:16 +0000

Ms. Glaze
I really enjoy reading your blog, especially your insight in a “restaurant 3 étoiles au Michelin”. I guess that I will never be able to cook as good as you, even as a Frenchman, but at least here are a few tips in French: the title of you post today should be “La chasse au lièvre”.
Bises.

By: Stu "El Inglés" Harris

Stu "El Inglés" Harris — Fri, 06 Apr 2007 08:33:14 +0000

I love that recipe for lievre a la royale. It ends by remarking that the first time it was created “Tout le quartier etait mise en émoi” (the whole neighbourhood was entranced [by the aroma]).
One of the lesser-known disadvantages of living in California is that you can’t get lievre for love or money.

By: Alan

Alan — Thu, 05 Apr 2007 07:21:56 +0000

Ms G
The Lievre a la Royal looked good enough to fly to Paris for – though I’d never try cooking it on my own.
I have wrapped hare (and venison) fillets in streaky bacon and roasted in the oven and that’s worked well.
Inspiration would be welcome!

By: Ms. Glaze

Ms. Glaze — Thu, 05 Apr 2007 06:28:13 +0000

Bonjour Alan! Thanks for the reponse – I would be happy to share some hare recipes! Most of the hare (not rabbit or lapin) recipes I know are very old traditional French ones and they don’t appeal to everyone. They also take a long time to make like the classic Lievre a la Royal pictured at the end of the video which takes about 2-3 days all together.
I like your pot roast idea! That sounds super delish. Let ask some of my chef friends and see if I can come up with some recipes that are more appropriate for cooking at home. In the meantime I will post the Lievre a la Royal recette.
Bisous,
Ms. Glaze

By: Alan

Alan — Thu, 05 Apr 2007 04:22:24 +0000

Excellent video Ms G. I love hare and rabbit – as do my kids – but I’m not nearly as deft at skinning them as you.
In the UK we’d call them hare as well. They’re larger animals with longer back legs. Hares also live above ground unlike their warren-dwelling bunny relatives.
Will you give a hare recipe soon? I tend to pot roast hare with lots of herbs, onions, carrots and red wine but I’m sure you’ve much better ideas.

By: jeorg

jeorg — Wed, 04 Apr 2007 16:56:43 +0000

all wild animals have a name… dinner.

By: Ms. Glaze

Ms. Glaze — Wed, 04 Apr 2007 14:53:50 +0000

The video is taking forever to process on You Tube and I’m not quite sure why because it’s already uploaded. I will fix tomorrow 😉
Bisous,
Ms. Glaze