Friday, June 27, 2014

Rabbit Florentine

1/2# pasta, prepared according to directions (I like Farfalle)
1# boneless rabbit strips
1 T. unsalted butter
½ lb. fresh mushrooms sliced thick
1 clove minced garlic
Pinch salt and pepper
6 oz. fresh spinach (3-4 oz. if using frozen)
1/3 c. heavy cream
1/4 c. chicken broth
3 T. grated Parmesan
2 T. white wine (optional)
1 T flour

If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Melt butter in non-stick skillet and saute the rabbit strips until lightly browned and thoroughly cooked (medium-high heat).    Remove rabbit and place it along with the pasta on a serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with flour, stirring between each addition to slightly thicken sauce.   Pour sauce over rabbit and pasta.  Garnish with a sprinkle of parsley if desired.

Friday, June 20, 2014

Lemon and Thyme Lambchops

1/2 cup olive oil
1/4 cup lemon juice
1 T chopped fresh thyme
salt and pepper to taste
6 lamb chops

Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Extra marinade can be set aside to brush on vegetables to grill along with the meat.  Marinate in the refrigerator for 1 hour.
Preheat grill for high heat.
Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

Friday, June 13, 2014

Maple Rosemary Baked Rabbit

1 rabbit, cut up

Sauce Ingredients
1/4 cup maple syrup
2 T red wine vinegar or apple cider vinegar
1 T dry ground or dijon mustard
1 tsp minced garlic
1-2 tsp minced fresh rosemary
1 tsp creole seasoning
1/2 tsp Salt
1/2 tsp Black Pepper

Preheat oven to 400. Mix sauce ingredients in a small bowl. Put rabbit in a foil-lined baking pan that has been sprayed (IMPORTANT). Pour sauce over rabbit pieces and bake for 1 hour (or until meat is done to your liking). Every 15 minutes, turn rabbit over and baste with the sauce in the bottom of the pan. If you want the sauce to somewhat carmelize, cook a little longer.

Oh great - some new hosta eaters have arrived

The new fawns are starting to arrive.    We have a love/hate relationship going.  The deer love to eat our flowers, and we hate it.  L...