Anthony Bourdain's Lapin Aux Olives | Back To Bourdain Episode 23

Bunny rabbit. Cute furry thing. Whatever you call it, we must cook it. Learning to cook Lapin Aux Olives with Anthony Bourdain's Les Halles Cookbook. 🔪 My Essentials Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3 My Favorite Knife: https://amzn.to/3PZ6eAi My Apron (other colors available): https://amzn.to/45uQOZr Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you! 💜 Support me and get a shoutout! - https://ko-fi.com/mitchmai ⭐️ Subscribe: https://www.youtube.com/channel/UCej3 🎵 TikTok:   / mitchmoves1   📸 Instagram:   / mitch.mai   📚 Chapters 00:00 - Anthony Bourdain's Lapin Aux Olives 00:46 - Buying Bugs Bunny 01:41 - Breaking Down The Ingredients 02:42 - Prepping The Dish 04:02 - Butchering The Cute Thing 10:00 - Plating, Tasting, What I Would Do Different 🍎 Ingredients • 4 rabbit legs • 1 small onion, coarsely chopped • 1 small carrot, coarsely chopped • 4 garlic cloves , crushed • 2 bay leaves • 2 sprigs of thyme • 1 sprig of thyme, leaves only, finely chopped • 1 sprig of rosemary • 1 sprig of rosemary, leaves only, finely chopped • 1 sprig of flat parsley • 1 sprig of flat parsley , leaves only, finely chopped • 1 tbsp / 14 g whole black peppercorns • 1 ½ cups / 340 ml white wine • ¼ cup / 56 g flour , for dredging • 1 tbsp / 14 g flour , for sauce • 2 tbsp / 28 ml olive oil • 1 tbsp / 14 g butter • 1 tbsp / 14 g tomato paste • ¼ cup / 56 ml red wine vinegar • 2 cups / 450 ml chicken stock • ¼ lb / 112 g picholine olives, pitted • salt and pepper 🫕 Equipment • large mixing bowl • Dutch oven or other heavy, large pot • wooden spoon • strainer • serving platter #anthonybourdain #rabbit #frenchfood