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Pepin: YOU CAN FIND VENISON PRETTY MUCH ALL OVER MARKET NOW.

IT'S VERY LOW IN FAT.

IT'S PRETTY RICH, BUT YOU SERVE VERY SMALL PORTION.

IT'S VERY FLAVORFUL.

DON'T BE AFRAID TO TRY IT.

THIS IS A VERY EASY RECIPE.

I'M GOING TO SHOW YOU HOW I MADE IT.

FIRST YOU HAVE TO TRIM AND REMOVE THE SILVER SKIN AND ANY FAT FROM A LOIN OR A FILET OF VENISON.

AND THEN YOU CUT IT INTO STEAK, ABOUT 4 OUNCE EACH.

YOU DON'T NEED MORE THAN THAT, BECAUSE IT'S VERY RICH MEAT.

NOW, COAT THOSE STEAK WITH A LITTLE BIT OF OLIVE OIL, AND THEN CHOP ABOUT A GOOD TEASPOON OF FRESH THYME, AND SPRINKLE IT ON THE VENISON, COVER IT, AND LET IT MARINATE FOR ABOUT AN HOUR, REFRIGERATED.

WHEN YOU'RE READY TO COOK, POUR A LITTLE BIT OF OLIVE OIL IN A SAUTE PAN ALONG WITH 2 TABLESPOON OF BUTTER.

AND WHEN IT'S NICE AND HOT, ADD THE STEAK AND SAUTE OVER HIGH HEAT FOR ABOUT 2, AT THE MOST 3 MINUTES ON EACH SIDE FOR MEDIUM RARE.

WHILE THE MEAT IS COOKING, SQUEEZE A GOOD TABLESPOON OF KETCHUP INTO A BOWL, ADD CURRENT JELLY, A LITTLE BIT OF SOY SAUCE, AND WHISK EVERYTHING TOGETHER TO CREATE A SWEET AND SOUR SAUCE.

WHEN THE STEAK IS COOKED, REMOVE THE VENISON TO A PLATE, AND SET IT ASIDE TO REST.

IT SHOULD REST, PREFERABLY IN A WARM PLACE, ABOUT 10 MINUTE.

ADD THE CHOPPED SHALLOT TO THE DRIPPING IN THE PAN.

THEN DEGLAZE IT WITH A RED WINE VINEGAR, AND THEN LET THE VINEGAR COMPLETELY REDUCE TO TAKE SOME OF THE HARSHNESS OUT OF IT, AT LEAST A MINUTE OR TWO.

THEN ADD A LITTLE BIT OF RED WINE, AND LET THE WINE REDUCE AS WELL FOR ABOUT A MINUTE.

POUR IN THE JELLY MIXTURE.

AND FINALLY, AT THE END, ADD A PIECE OF BUTTER.

BRING IT TO A BOIL BY WHISKING AND SHAKING THE PAN SO THAT THE BUTTER EMULSIFIES, ABOUT 10 SECONDS.

AND TO SERVE, SET A STEAK ON A PLATE, POUR ANY JUICE THAT ARE ACCUMULATED IN THE PLATE INTO THE SAUCE, THEN SPOON THE SAUCE ON TOP AND GARNISH WITH A LITTLE BIT OF CHOPPED PARSLEY.

AND HERE IS THE VENISON STEAK IN SWEET AND SOUR SAUCE.

SEE HOW SIMPLE IT WAS?

YOU KNOW, FOR A SPECIAL PARTY, GAME AND POULTRY ARE THE BEST.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ I USED TO MAKE A LOT OF DUCK A L'ORANGE OR DUCK WITH CHERRIES, WHICH WERE THE CLASSIC OLD RECIPE.

NOW WE DO IT DIFFERENTLY, AND CERTAINLY YOU CAN GET DUCK IN ALL SUPERMARKETS NOW AND REALLY SOME GREAT QUALITY.

TODAY I'M MAKING A SKILLET DUCK WITH RED OAK SALAD, A SAUTED QUAIL WITH WILD RICE AND CORN, AND A BRAISED RABBIT WITH MOREL AND PEARL ONIONS.

OKAY.

THE BEAUTIFUL LIVER AND THE HEART, WE'LL PUT THAT IN OUR RECIPE LATER ON.

I HAVE THE GIZZARD AND THE NECK.

THAT WILL GO INTO THE RECIPE TOO.

WE'RE GOING TO CUT EVERYTHING INTO PIECES, INCLUDING THE FAT HERE, AND COOK IT IN A SKILLET WITH THE SKIN AND COOK IT IN THE FAT, LIKE--A LITTLE BIT LIKE WHEN WE SAY A CONFIT.

CONFIT IS THE DUCK WHICH IS COOKED IN ITS OWN FAT.

AND YOU SAY, "OH, MY GOD, IT'S GOING TO BE SO CALORIC."

NOT REALLY.

YOU KNOW, VERY OFTEN-- IT'S NOT THAT IT'S NOT CALORIC, BUT VERY OFTEN, PEOPLE THINK THAT YOU COOK SOMETHING IN FAT, IT MAKES IT VERY CALORIC WHEN, IN FACT, FOR EXAMPLE, IF I WERE TO CUT THE SKIN OF THAT DUCK, AS I HAVE DONE, AND I COOK IT ON A WIRE RACK IN AN OVEN WITH THE FAT DRIPPING AND I HAVE ALL THE FAT COMING UNDERNEATH, AT SOME POINT, THE FAT KIND OF-- THE SKIN KIND OF CARAMELIZE.

IT'S CLOSED IN, AND THE FAT DOESN'T COME OUT.

IF I CUT THE SKIN AND THE FAT IN SMALL PIECES IN A SKILLET TO DO CRACKLING, I COOK IT.

BY THE TIME I DRAIN IT OUT, THOSE PIECES OF SKIN WILL HAVE MUCH LESS FAT THAN THE ONE I COOK AWAY FROM THE FAT.

SO, ANYWAY, THAT'S MY WISE THING FOR TODAY.

THIS, WE'RE GOING TO GO INTO STOCK.

I HAVE A POT HERE FOR MY STOCK.

AND THEN WE CUT THAT INTO PIECES.

WE CAN CUT--THAT RECIPE IS DONE WITH THE BONE AND ALL.

AND I CUT THAT, YOU SEE, ON EACH SIDE OF THE CARCASS HERE.

I CUT IT IN HALF.

IF YOU THINK YOU'RE NOT TOO ADEPT WITH A KNIFE, FRANKLY, YOU CAN USE A POULTRY SHEAR.

AND ON EACH SIDE OF THE CARCASS, THE SAME WAY, YOU KNOW, YOU CAN CUT IT.

I THINK I'LL PUT THE NECK.

THE GIZZARD GOES IN.

BUT NOT THE LIVER AND THE HEART, BECAUSE THAT COOKS VERY FAST.

NOW, HERE IS HALF A DUCK, SO WE CUT IT IN HALF THIS WAY.

EACH HALF IN HALF AGAIN.

THE DRUMSTICK--THE DRUMSTICK AND THE THIGH.

NOW, THE THIGH HERE WILL HAVE A LOT OF SKIN, SO AGAIN I CUT THE SKIN, CUT IT IN PIECES.

USE THAT IN CRACKLING.

I MEAN, THIS, I USE THAT ON A SALAD.

BELIEVE ME, IT'S BETTER THAN BACON.

AND THE BREAST INTO TWO PIECE AS WELL.

I HAVE SALT ON TOP OF THIS.

PEPPER.

SO I HAVE EIGHT PIECE, RIGHT?

AND I WILL COOK THAT DUCK BASICALLY ONLY ON THE SKIN.

I MOVE THE FAT AWAY.

[sizzling] THAT PIECE.

I'M GLAD THAT DUCK IS NOT BIGGER, BECAUSE IT WOULDN'T FIT, AND YOU REALLY WANT IT TO FIT IN ONE LAYER LIKE THIS.

AT THE END OF IT, AT THE END, YOU CAN SAUTE THAT, YOU KNOW.

SO THIS HAS TO BROWN, I WOULD SAY, AT LEAST 15, 18 MINUTES LIKE THAT, ON THE SKIN.

USUALLY, I DO IT ACTUALLY UNCOVERED LIKE THIS.

AND THEN AFTER THAT, WHEN IT'S REALLY BROWN-- AND IT'S STARTING TO BROWN NOW.

WHEN IT'S PRETTY BROWN AND CRISP, ALL THE FAT OR A GREAT DEAL OF THE FAT HAS MELTED, SO THERE IS A MUCH LARGER LAYER OF FAT.

AT THAT POINT, I PUT THE LID ON, AND IT GIVE-- IT'S LIKE A PRESSURE COOKER, A LITTLE BIT.

IT KEEPS MOISTURE IN IT, AND IT CONTINUES COOKING LIKE THIS FOR, LIKE, 45 MINUTES, AND THEN IT'S TENDER.

NOW IT'S BEEN THERE FOR QUITE A WHILE, SO NOW IT'S REALLY COOKED.

AND YOU CAN SEE THE PIECE OF MEATS HAVE SHRUNK CONSIDERABLY, A LOT OF FAT.

BUT YOU CAN SEE THE COLOR OF THAT MEAT.

LOOK AT THESE.

REALLY VERY DARK NOW.

SO WE'RE GOING TO REMOVE THOSE PIECE, GET RID OF THE FAT.

OH, I THINK THEY'RE FALLING APART NOW, THE LITTLE BONE.

OF COURSE, YOU COULD REMOVE THE BONE, BUT AT MY HOUSE, WE LIKE TO SUCK ON THE BONE.

SO YOU HAVE REALLY REMOVED BASICALLY AS MUCH OF THE FAT THAT YOU COULD DO FROM THIS.

NOW, LOOK AT THE AMOUNT OF FAT HERE THAT I'M GOING TO REMOVE OUT OF THIS.

AND EVEN I COULD STRAIN IT AND GET THE CRACKLING, WHICH I DO USUALLY.

THIS IS TOTALLY DEFATTED NOW.

SO I COULD KEEP, ACTUALLY, MY CRACKLING HERE.

AND THAT FAT, AS I SAY, IS REALLY PRECIOUS.

SAUTED POTATO IS JUST ABOUT THE BEST.

I'M GOING TO DEGLAZE THAT WITH SOME WINE.

WATCH OUT.

THERE IS SOME LIQUID.

BOIL IT A COUPLE OF MINUTES.

YOU KNOW, THIS IS THE TIME NOW THAT I COULD COOK MY LIVER IN IT AND THE HEART FOR A COUPLE OF MINUTE.

AND THEN I CAN DO THE SALAD.

THE SALAD THAT I'M GOING TO DO HERE IS GARLIC.

I BREAK IT LIKE THAT.

BIG CLOVE OF GARLIC.

GO IN THERE.

AND SOME SHALLOTS IN THERE.

AND IN THERE, I'M PUTTING A LITTLE BIT OF VINEGAR, RED WINE VINEGAR, AND A BIT OF SOY INSTEAD OF SALT.

A DASH OF OLIVE OIL, I THINK I'LL PUT.

BUT MOSTLY A COUPLE OF TABLESPOON OF THE DUCK FAT IN THE DRESSING HERE.

THAT'S IT.

SALAD GOES IN THERE.

BEST WAY TO DRESS YOUR SALAD IS TO DO IT WITH YOUR HAND.

REMEMBER THAT YOU ARE ALONE IN YOUR KITCHEN.

NO ONE IS LOOKING AT YOU.

JUST POUR THE WHOLE THING ON IT, INCLUDING THE SHALLOTS AND ALL OF THIS.

MMM.

PIECE OF BONE.

THAT'S IT.

WE HAVE THE LIVER HERE.

I'M GOING TO PUT, HMM, MAYBE RIGHT ON THE SIDE.

THE REST OF THE SAUCE AND THE CRACKLING ON TOP.

AND THIS IS, REALLY, A VERY SIMPLE DISH.

SKILLET DUCK WITH A RED OAK SALAD.

I'M GOING TO MAKE SAUTED QUAIL WITH WILD RICE AND CORN TODAY.

NOW, HERE, YOU CAN BUY YOUR QUAIL THIS WAY-- THE WHOLE BEAUTIFUL, TINY, LITTLE BIRD.

OF COURSE, YOU CAN BONE THEM OUT OR BUY THEM JUST THIS WAY, TOTALLY SOFT AND BONED OUT.

THERE IS A SPECIAL RANCH, THE BONELESS QUAIL RANCH-- NO, I'M KIDDING.

SO TO SAUTE THE QUAIL, WE CAN SALT.

PEPPER ON TOP OF THIS.

OKAY.

A LITTLE DASH OF OLIVE OIL HERE.

AND I'M GOING TO COOK MY QUAIL SKIN SIDE DOWN.

ONE, TWO.

THREE AND FOUR.

THEY REALLY DON'T TAKE THAT LONG TO COOK.

ACTUALLY, YOU KNOW, WHEN I DO A LOT, I LIKE DO THAT ON A GRIDDLE, ON A BIG GRIDDLE AT HOME.

I GET IT REALLY HOT, AND I PUT ALL MY QUAIL ON IT.

SALT ON THE OTHER SIDE.

AND THAT'S IT.

LET THAT COOK FOR A FEW MINUTES.

NOW I'M GOING TO GO WASH MY HANDS.

SO NOW WE ARE GOING TO DO A STUFFING... WITH ONION.

A LITTLE BIT OF OIL.

AGAIN, OLIVE OIL.

AND I WILL BROWN SOME PIGNOLI NUTS IN THERE.

COOK IT A MINUTE OR SO TO BROWN.

INSIDE, I'M GOING TO PUT CHOPPED ONION, CELERY, SOME RAISINS.

AND THOSE ARE BOLETUS-- KING BOLETUS IN ENGLISH, CEPE IN FRENCH, PORCINI IN ITALIAN.

AND THIS IS A TYPE OF WILD MUSHROOM THAT I PICK UP QUITE A LOT IN CONNECTICUT.

THIS--THOSE ARE DRY ONES, WHICH COME OUT THIS WAY.

AND WE SOAK THEM BACK IN WATER, AND WE'LL PUT SOME OF THE WATER IN THE JUICE TO MAKE THE SAUCE.

SO I WILL CHOP THAT COARSELY.

I ALSO HAVE THE LIVER OF THE QUAIL, THAT I'M GOING TO ADD LATER ON, AND FINALLY THE RICE.

SO YOU CAN SEE-- YOU CAN SEE THE PIGNOLI NUTS ARE BROWNING NICELY NOW, SO THIS IS THE TIME TO TAKE THIS.

AND THE MUSHROOM.

WANT TO SAUTE THAT FOR A COUPLE OF MINUTES.

OH, I CAN PUT THE RAISINS IN IT TOO NOW.

THAT'S IT.

SO LET'S CHECK MY QUAIL.

YOU KNOW, I THINK THEY ARE BEAUTIFULLY BROWN.

QUAIL IS NOT A MEAT LIKE YOU EAT RARE, LIKE YOU WOULD, YOU KNOW, CERTAINLY A PIECE OF BEEF OR LAMB.

BUT ON THE OTHER END, WE DON'T WANT IT OVERCOOKED EITHER.

I WANT TO COOK THIS A FEW MORE MINUTES.

I WILL COVER THAT FOR A COUPLE OF MINUTES.

I'M GOING TO PUT-- OH, I CAN CHOP IT, ACTUALLY, THE LIVER OF THE QUAIL.

I WANT TO USE EVERYTHING.

THAT'S IT.

I WANT TO SHOW YOU WHAT I DID HERE.

I TOOK THE BONE OUT OF THE QUAIL-- YOU KNOW, THE WING AND SO FORTH.

BROWNED THEM IN A SKILLET.

A PIECE OF CARROT, A PIECE OF ONION, A COUPLE OF CLOVE OF GARLIC.

NICELY BROWN WATER, AND I COOK IT FOR A GOOD HOUR AND A HALF.

THEN I STRAIN IT.

AFTER IT'S WELL STRAINED, I REDUCE IT A LITTLE BIT, AND I THICKEN IT SLIGHTLY WITH A BIT OF ARROWROOT, AND I HAVE A NATURAL KIND OF JUICE THAT WE'RE GOING TO SERVE WITH IT.

HERE I'M GOING TO TRY AND SET THAT FOR A MINUTE HERE.

THAT QUAIL IS PRACTICALLY COOKED.

HMM, MAYBE ONE MORE MINUTE.

BACK ON THE FIRST SIDE.

AND DURING THAT TIME, I FINALLY AM GOING TO ADD MY RICE TO THIS.

THIS IS A WONDERFUL GARNISH, OF COURSE, THAT YOU CAN USE FOR A GOOSE OR A DUCK OR A WILD DUCK OR BASICALLY ANY TYPE OF GAME THAT YOU DO FOR OFFICIAL HOLIDAY, CHRISTMAS AND ALL THAT, THAT WILD RICE GARNISH LIKE THIS.

ON THE QUAIL, I WANTED TO PUT A LITTLE BIT OF-- THIS IS GROUND THYME, WHICH I SHOULD HAVE PUT AT THE BEGINNING, SO I'M GOING TO ADD A TINY BIT NOW.

AND I THINK THOSE QUAIL ARE COOKED ENOUGH.

BEAUTIFUL.

AND THEN I THINK IN THE FAT OF THE QUAIL HERE, I'M GOING TO PUT MY CORN DIRECTLY.

I'M SAUTEING SOME CORN TODAY AS A GARNISH.

THIS IS REALLY A FULL TYPE OF DISH, YOU KNOW, WITH THE WILD RICE AND THE CORN.

NOW THE CORN... IS READY.

I THINK I WOULD PROBABLY PUT THE CORN ON AN OUTSIDE LAYER.

SO WHEN YOU DO THIS, ALWAYS TRY IT FROM THE CENTER, YOU KNOW, AND SPREAD IT OUT NICELY.

SO YOU DON'T TRY TO ARRANGE IT ON THE OUTSIDE, OR IT'LL MAKE A MESS.

YOU DON'T REALLY CARE WHAT THE CENTER LOOK LIKE, BECAUSE IT'S GOING TO BE COVERED WITH THE RICE ANYWAY.

THAT'S IT.

MAYBE A LITTLE PIECE OF THYME IN THE CENTER FOR COLOR.

RIGHT THERE.

AND THIS IS IT, THE SAUTED QUAIL WITH WILD RICE AND CORN.

AND NOW I'M GOING TO MAKE SAUTED RABBIT WITH MOREL AND PEARL ONION.

RABBIT WAS NOT REALLY ON THE MENU WHEN I FIRST CAME TO THIS COUNTRY, BUT NOW YOU CAN FIND IT IN MOST SUPERMARKET.

THIS IS BEAUTIFUL, BEAUTIFUL YOUNG RABBIT, PROBABLY ABOUT THREE MONTHS OLD.

AND IT MAKES, REALLY, A DELIGHTFUL STEW.

SO WHAT WE ARE GOING TO DO HERE-- I HAVE THE KIDNEY AND THE HEART THAT I'M GOING TO PUT HERE.

WE'RE GOING TO CUT SOME PART OF IT FOR STEW.

YOU SEE, WHEN YOU SEPARATE THE SHOULDER HERE, IT COME OUT IN ONE PIECE IF YOU GO BEHIND-- BEHIND THE CLAVICLE HERE.

YOU CUT.

THAT'S IT.

NOW WE HAVE THE TWO BACK LEG, WHICH ARE REALLY MEATY.

THIS IS THE SADDLE-- THAT IS, THE BACK.

THE SADDLE, WHICH WOULD BE IN YOUR STEAK, OF COURSE.

THE LOIN WITH THE STEAK AND THE RIB STEAK.

SO I WANT TO COOK THAT IN A DIFFERENT WAY.

AND THIS IS GOING TO BE DONE FOR STEW.

HERE IS THAT PART HERE.

THIS IS THE LITTLE RACK.

OKAY, ALL OF THAT IN PIECES.

I AM GOING TO START MAYBE WITH THE SADDLE HERE.

A LITTLE BIT OF OLIVE OIL.

MY SADDLE.

AND I'M GOING TO BROWN IT ALL AROUND.

AND I HAVE PEARL ONION GOING IN THAT RECIPE, SO I'M GOING TO START BROWNING THE PEARL ONION AROUND THIS AS WELL.

OKAY.

FIRST PART OF THE RECIPE.

SECOND PART OF THE RECIPE IS THE STEW WITH THIS AND MUSHROOM.

THIS IS DRY MOREL THAT ARE RECONSTITUTED IN WATER, AND WHEN YOU DO THIS, YOU HAVE TO TAKE THEM OUT OF THE WATER.

SO THIS.

WE WANT TO BROWN IT INDIVIDUALLY IN PIECES LIKE THIS.

SO THOSE ONIONS ARE BROWN.

THEY ARE NOT COOKED COMPLETELY, BUT THEY ARE NICE AND BROWN, AND THOSE ONIONS ARE GOING TO BE PART OF THAT STEW.

WHILE THIS IS COOKING, I'M GOING TO STUFF MY SADDLE OF RABBIT.

IT'S COOKED ENOUGH FOR THE TIME BEING, JUST BROWN, BECAUSE NOW IT HAS TO GO INTO THE OVEN.

AND WHILE THIS IS BROWNING NICELY ON THE OTHER SIDE, I AM GOING TO DO A MIXTURE OF THE TOP OF THE RABBIT.

AND THE MIXTURE THAT I HAVE HERE IS DONE WITH BREAD CRUMBS.

I HAVE FRESH BREAD CRUMBS HERE.

IN THE FRESH BREAD CRUMB, I'M GOING TO PUT A LITTLE BIT OF OIL... AND A LITTLE BIT OF HORSERADISH... AND A LITTLE BIT OF HERBES DE PROVENCE.

IN FACT, I CAN PUT A LITTLE BIT OF HERBES DE PROVENCE IN THERE ALSO.

THAT'S GOOD.

SO I MIX THIS TOGETHER.

YOU WANT TO DO THAT, YOU KNOW, WHEN YOU'RE READY, NOT MUCH BEFORE YOU'RE READY TO SERVE IT.

SEE, BY MOISTENING, THIS IS NOT, LIKE, STICKY NOW, BUT IT'S MOISTENED A LITTLE BIT.

AND BECAUSE OF THAT, THE BREAD CRUMBS ARE GOING TO GET BROWNED BUT ARE NOT GOING TO BURN IN THE OVEN.

WHOOP, THIS IS HOT.

WHAT WE'LL HAVE TO DO HERE ON THAT CORNER IS TO PUT A LITTLE BIT OF FRENCH MUSTARD.

I PUT THAT ON TOP HERE.

PACK IT ALL AROUND.

AND I'M GOING TO PUT THAT IN THE OVEN, LIKE, FOR 15 MINUTES-- 15, 20 MINUTES-- TO FINISH COOKING UP WHILE THE STEW IS FINISHING COOKING.

SO HERE IS MY ONION AND GARLIC.

WE'RE PUTTING A TABLESPOON OR TWO OF FLOUR ON TOP OF IT TO SINGE IT AND GIVE ME SOME THICKENING.

NOW JUST HAVE TO MIX, YOU KNOW, THAT FLOUR IN THERE, LET IT BROWN A LITTLE BIT.

MMM, CAN SMELL IT.

INTO THIS, I WANT TO PUT THE MOREL.

WHITE WINE.

THE JUICE OF THE MOREL.

AND YOU CAN SEE I'M NOT GOING TO GO TO THE END HERE.

I HAVE A WHOLE RESIDUE WHICH IS REALLY SAND.

OKAY, I THINK IT'S TIME TO PUT MY ONION IN THERE NOW.

BRING IT TO A BOIL, COOK IT ANOTHER 15 MINUTES OR SO, AND IT SHOULD BE COOKED.

THERE IS MY SUBTLE RABBIT ALREADY.

I MEAN, I COULD SERVE IT, ACTUALLY, NOW.

YOU WANT TO SERVE IT--SOMETIMES YOU ACTUALLY CAN DO TWO DISH.

YOU KNOW, ONE DAY YOU SERVE THAT, AND THE OTHER DAY YOU MAY WANT TO SERVE THE STEW.

AND YOU CAN SEE THIS STILL KIND OF WHITE AND A LITTLE BIT OF RARE IN THE CENTER, WHICH IS THE WAY YOU WOULD WANT-- NOT REALLY RARE, I WOULD SAY, BUT, I MEAN, LIKE WHITE MEAT.

AND, ACTUALLY, I CAN SERVE IT RIGHT IN THERE.

BE BEAUTIFUL.

SERVE IT RIGHT IN THERE.

FOUR PEOPLE, FOUR PIECE.

LIKE THIS.

HERE WE ARE.

AND THAT WONDERFUL BREAD CRUMB WITH THE HORSERADISH IN IT WILL BE GOOD.

AND NOW THE STEW.

AND THE STEW RABBIT IS KIND OF EARTHY TOO, PRETTY DARK WITH THE MOREL AND ALL THAT.

I COULD TRY TO ARRANGE IT, YOU KNOW, VERY CAREFULLY, BUT BASICALLY WHEN YOU DO THAT, IT COMES OUT BETTER.

A LITTLE BIT OF GREEN ON TOP OF THIS, LIKE PARSLEY.

NICE PARSLEY HERE.

OKAY.

AND THIS IS SAUTED RABBIT WITH MOREL AND PEARL ONION.

YOU KNOW, REGARDLESS OF THE COOK, IF YOU HAVE ORDINARY INGREDIENT, YOU WILL HAVE ONLY ORDINARY FOOD.

QUALITY OF INGREDIENT EXTREMELY IMPORTANT.

AND I DRINK TO THAT.

HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.