Friday, August 30, 2013

Rabbit dumplings casserole

1# rabbit meat, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Bullion)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded rabbit meat over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown

Friday, August 23, 2013

Singapore Lamb Riblets

4 pounds  lamb riblets
2 quarts water
1/3 cup soy sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder

Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.
Preheat oven to 350°F (175°C). Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on baking sheet. Roast 10 minutes. Reduce oven to 275°F (135°C). Baste with sauce. Roast 10 to 15 minutes longer or until tender.
Serve with  asian slaw recipe below:

Asian Slaw Recipe: 
1/4 cup mayonnaise 
1 1/2 teaspoons granulated sugar 
1/2 teaspoon freshly grated ginger 
1/2 teaspoon sesame oil 
1/4 teaspoon salt 
Pinch white pepper 
3 cups prepared broccoli slaw or prepared cole slaw

In large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss.

Friday, August 16, 2013

French Rabbit Stew

1 rabbit, cut into pieces
1 onion, sliced
4 carrots, cut into 1/2 in pieces
1 fennel, chopped
4 tomatoes (or a can of diced organic tomatoes)
1 cup of chicken broth
Half a cup of white wine
Salt, pepper, parsley, thyme

Brown onions in olive oil with rabbit pieces, turning until both sides are lightly browned.  Then add other ingredients, bring to a boil, lower to simmer, and cook until rabbit is cooked through and begins to fall from bone.  Add more broth if needed.  This would be the perfect dish for a crock pot meal.
Serve over rice or noodles.


Friday, August 9, 2013

Grilled Lamb Ribs

4 pounds lamb ribs
2 onions
4 garlic cloves
2 celery stalks with leaves (optional)
2 carrot(s) (optional)
2 bay leaves
bunches of fresh herbs:parsley, thyme , oregano, rosemary
Make an herb sauce: (or use prepared BBQ sauce if you wish)
2 garlic cloves, or more,if you wish
1/4 cup olive oil
2 tablespoons fresh herbs, finely chopped; or 2 teaspoons crumbled dried herbs
1 teaspoon salt, and pepper to taste

Cooking lamb ribs involves two processes: first simmering and then grilling.  Each takes an hour or more, but doesn't require much time or attention from the cook. Rib amounts are approximate, but prepare at least 1 pound per person, since much of the weight is bone. Ribs can be boiled one day, and grilled the next.
Put the ribs, fresh or frozen, into a stock pot or pan large enough to hold them easily with vegetables and cooking liquid. Add several cut-up onions and garlic cloves, a teaspoon of salt, a few bunches of herbs of your choice, and if you wish, cut up carrot and/or celery.
Add water to cover everything and bring to a boil. Reduce the heat to a slow simmer and skim off any scum that rises to the surface during the first few minutes of cooking. Cover with lid slightly ajar and continue to simmer until the meat begins to be tender - about an hour.
Remove the ribs and set the cooking liquid aside. While the ribs cool, mash together in a small bowl 1 teaspoon salt and 2 or more minced or pressed cloves of garlic. Add and mash in 2 tablespoons finely chopped fresh herbs (or 2 teaspoons dried and crushed herbs): a mix of some (or all) thyme, oregano, marjoram and rosemary.  Stir in the olive oil.

Smear cooled ribs all over with the olive oil mixture or a prepared BBQ sauce. Cover tightly with aluminum foil and grill  for an hour at low temperature. Remove foil, turn up heat and grill  to crisp up the surfaces.

Friday, August 2, 2013

Loaded Potato and Rabbit Casserole

•1 lb rabbit meat, cubed
•10-12 small red potatoes diced
•1/2 c  olive oil
•1 tsp. salt
•1 T. freshly ground pepper
•1/2 T. garlic powder
• 2 c. Mexican Blend Cheese (low fat for healthier version)
•1/2 c. crumbled bacon (delete for lower calorie version)
•1/2 c. chopped green onion

Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the oil mixture as possible. Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the rabbit with the left over oil mixture and cook in a skillet over medium heat, until the rabbit is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the rabbit, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Can be served with low fat sour cream or ranch dressing -- optional)