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Showing posts from May, 2014

Sauteed Rabbit with Morels

2 cup  fresh morels
1 rabbit
1/4 tsp each of savory, marjoram, rosemary, thyme, oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon plus 2 teaspoons olive oil
16 pearl onions (about 12 ounces)
2 tablespoons chopped shallots
1 tablespoon all-purpose flour
1.5 cups chicken broth
1/3 cup fruity dry white wine (such as Riesling or AlbariƱo)
2 teaspoons chopped garlic (about 3 cloves)
1 tablespoon Dijon mustard
1 slice firm white bread (3/4 ounce)
1 tablespoon bottled horseradish

Cut the back legs from the body of the rabbit and halve each of the legs at the joint. Remove the front legs and then the front part of the body (containing the rib cages). Cut this portion in half. You now have 8 pieces plus the saddle, or back.

Mix together the herbs, 1/2 teaspoon of the salt, and the pepper in a small bowl. Sprinkle the saddle and the rabbit pieces with the mixture.

Heat the butter and 1 tablespoon of the oil in a Dutch oven or other large…
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Grilled Lamb with Mint Orange Jelly

6 lamb chops  3 sprigs rosemary 1 tsp cinnamon 4 cloves garlic 2 T pomegranate juice (or lemon juice) olive oil salt and pepper
Combine ingredients, marinate lamb overnight in refrigerator.  Grill 6-7 minutes per side.
For the Sauce: 1/2 cup orange marmalade 1 T rice wine vinegar 1-2 T fresh chopped mint 1/2 tsp red pepper flakes
Make sauce, drizzle over lambchops and serve

And a baby bunny picture, too

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This is one of GrCH Somerhill Arizona's two kits - yes, a small litter, but I'm happy with what I've got.  This is the first pearl Satin Angora I've had - actually, the first one I've seen other than in pictures.   She has a black sister who is equally cute.  Their sire is This Draco, a REW from Kim Witherow.
Besides Arizona's 2, and I also have 2 from Elizbar Bisbee.  Bisbee is a chocolate chinchilla, and she had a chocolate chin and a REW, also sired by Draco.  My third litter was even bigger - THREE!   GrCH Somerhill Saraid  has three little ones; a chocolate, a chocolate agouti, and a chocolate tort.  They are by Somerhill Banjo, who is here on loan.  

Finally, some lamb pictures.

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One of Larue's twin girls, Orleans is developing into a lovely young lady.  Her sister, Orielle, is quite similar in appearance.  They should be, since Larue and their sire, Xcite, are both sired by Llwygy X1.    Another X1 daughter, Lucerne, has a set of twin daughters, Odelle and Ollie.   These twins are daughters of Xcite and Shivaree.  They make me wish I'd bred Shivaree's twin sister, Sarabande, to a BFL ram, too.  Sara has a kick*** set of ram lambs by the Texel ram.  They weighed close to 15# each when they were born, and are growing like gangbusters due to Sara's milking ability.  

Rabbit Stew with Mushrooms

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1 ounce of dried porcini mushrooms
2 heads of garlic
1 Tbsp olive oil
1 1/2 pounds mixed mushrooms
4 Tbsp butter
1 rabbit
3 large shallots, chopped
1 cup sherry or white wine
1-2 cups mushroom soaking water
3 cups chicken stock
1 Tbsp fresh thyme, or 2 teaspoons dried
1 large parsnip, peeled and chopped into large pieces
Salt
2 Tbsp chopped fresh parsley

Soak the dried porcini mushrooms in 2 cups hot water.
Cut the rabbit into serving pieces and salt well. Let sit at room temperature for 30 minutes. Use all of the rabbit in this dish – you can fish out the ribs and other parts that have little or no meat on them later; they will add vital flavor to your stew.
Preheat the oven to 375°F. Slice the top third off the heads of garlic and drizzle the olive oil over them. Wrap the heads loosely in foil and bake for 45 minutes to an hour, or until cloves are soft and brown. Set aside to cool.
Chop off the tough ends of the mushroom stems and either discard or save for stock. Roughly chop or …