Anyone eat Rabbit? ( and other stuff...)

Quite like game myself do a bit of hunting for grouse, pheasants and such. ive tried rabbit on a few occasions and thought it tasted ok.
 
There's a lot of the "TV Chefs" branded knives being discounted at the moment that are worth a look. Mostly Sabatier standard.

Rabbit is good versatile lean meat, I pretty well lived on it for a while in the 80's and it never did me any harm.

I do tend to moult and I bang on the ground and run if something scares me though, Doc :p
 
with regards to the knives id get the best you can.... but go to a proper outlet and try them out, handle and weight wise as there is a big difference between say german knives such as Henkles/Wusthof and japanese knives such as global.

also think about use, dont go getting a 5 peice set as theres most proberbly 2/3 in there you dont need they sell them chaper in bunches for a reason.

personally id reccomed Shun knives by KAI there the same blade angle as the global so very sharp but have IMO better handles, although they are right handed only.

also instead of getting "that bargin utility knive" get a good sharpener (or steel if you know how to correctly use it or you will ruin a good knive) for japanese ones theres Minosharp which very good and i use on mine and many for germans too, just ask in a good shop and they will advise as the blade angle on japanese and german knives in conciderably different and if you use the wrong one it will take a professional stone sharpening to get it back again.

Also dont just get Sabatier knives as Sabatier is a design of knive not a make and if you notice a lot of people sell 'V' Sabatier sets which are budget and IMO should be avoided, Stellar Sabatier on the other hand are good knives if you keep them sharp

this is all personal opinion as i have 6 Global knives, 3 Shun Knives a set of Stellar Sabatier and a set of Pink Sheffield steel ones for the misses (shes not aloud to use mine)

out of all mine i use the chefs knives of both shun and global more then all the others combined so after all this ranting i have one piece of advice:

Get one good chefs knive that fill your budget instead of a set of budget knives

edit; also get yourself a chopping board that isnt harmful to the blade (plastic / wood end grain = good, Marble / glass = £100 knive ruined/blunt

and any good outlet should have no problem with you using the knive and many will have some veg for you to try it out with
 
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death_26_row said:
with regards to the knives id get the best you can.... but go to a proper outlet and try them out, handle and weight wise as there is a big difference between say german knives such as Henkles/Wusthof and japanese knives such as global.

also think about use, dont go getting a 5 peice set as theres most proberbly 2/3 in there you dont need they sell them chaper in bunches for a reason.

personally id reccomed Shun knives by KAI there the same blade angle as the global so very sharp but have IMO better handles, although they are right handed only.

also instead of getting "that bargin utility knive" get a good sharpener (or steel if you know how to correctly use it or you will ruin a good knive) for japanese ones theres Minosharp which very good and i use on mine and many for germans too, just ask in a good shop and they will advise as the blade angle on japanese and german knives in conciderably different and if you use the wrong one it will take a professional stone sharpening to get it back again.

Also dont just get Sabatier knives as Sabatier is a design of knive not a make and if you notice a lot of people sell 'V' Sabatier sets which are budget and IMO should be avoided, Stellar Saba tier on the other hand are good knives if you keep them sharp

this is all personal opinion as i have 6 Global knives, 3 Shun Knives a set of Stellar Sabatier and a set of Pink Sheffield steel ones for the misses (shes not aloud to use mine)

out of all mine i use the chefs knives of both shun and global more then all the others combined so after all this ranting i have one piece of advice:

Get one good chefs knive that fill your budget instead of a set of budget knives

edit; also get yourself a chopping board that isnt harmful to the blade (plastic / wood end grain = good, Marble / glass = £100 knive ruined/blunt

and any good outlet should have no problem with you using the knive and many will have some veg for you to try it out with
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:O fantastic advice there, thanks a lot. Didnt realise Sabatier was just a design. Theres a 'high end' cookware shop in the metrocentre, but i would imagine they would charge an arm and a leg. Perhaps you are right, a few good knives will be better than a block of knives I will never use.

WHat is best for chopping herbs by the way? chefs knife also? or one of those rocking knives with the two handles?
 
R B Customs said:
WHat is best for chopping herbs by the way? chefs knife also? or one of those rocking knives with the two handles?
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Herbs IMO a chefs knife, but it depends on use of the herbs as you dont have much controll other then filnly chopped with those rocking knives

in all honesty unless your skinning fish or butchering a really good chefs knife or 2 will cover you for a long time just look after it.

i use my chefs knives for almost everything but i make sure unless i have all my meat prepared i will always change knives of clean really well between meat, fish and veg... especially if it isnt to be cooked or just blanched.

a good link for advice on use of knives is Here!!!

if i was to start again i think my list we be somthing along the lines of:
a good, (as large as is comfortable) sharp chefs knife (or 2)
slightly smaller utility knife (15cm ish)
a good sharpener (pref manufactuar reccomended)
a chopping board (1 good wodden one or 2 smaller (and cheaper) plastic ones)

also in general its cheaper on the net so if you find some you like get the model or size and look on the net (just avoid ebay as theres a lot of Global fakes going around) or alternativly help fund your local stores and buy there and then
 
R B Customs said:
Also, Are global knives still the best choice? I have an excuse to buy new stuff ah ha ;)
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Get one which feels good in your hand, globals, shen, henckels are all good names so give them all a try. If they're not in your budget I'd go for stellar sabatier (there are several types of sabatier, I had a veritable sabatier which had weak rivets in the handle) from personal experience.
 
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I've eaten quite a few different meats, but Rabbit is one im not to keen on. Too 'earthy' for my liking. Cherry valley Duck is my favourite so far, so id love to try goose.
 
Wood pigeon is lovely meat!!! I do quite abit of pigeon shooting on local farms over crops. Lovely meat! you can find it in a lot of resturants.
 
I'm lucky to have international colleagues.

Rabbit is quite normal here (see it weekly in our canteen) I've also enjoyed smoked horse meat (think parma ham but with much stronger flavour) also nearer christmas we have reindeer meet from the Nordic countries. That is very nice and my favourite game.

My wife hates horse meat for purely ethical reasons, but at the end of the day so long as they are humanely killed I have no problem with it, not like they are endangered animals. Vension is lovely as well. I've not actually cooked the stuff myself though. :p
 
death_26_row said:
if i was to start again i think my list we be somthing along the lines of:
a good, (as large as is comfortable) sharp chefs knife (or 2)
slightly smaller utility knife (15cm ish)
a good sharpener (pref manufactuar reccomended)
a chopping board (1 good wodden one or 2 smaller (and cheaper) plastic ones)
Click to expand...

Good advice, I use the Zwilling & Henkels 4* range and cover everything with a 30cm chefs, 20cm chefs and a 10cm paring. I can recommend them, but knives are a very personal thing - you need to try them out and find the range that feels right for you. I hated the Globals when I tried them, the balance felt all wrong for me.
 
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