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)

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