Showing posts from July, 2014

Rabbit & Bacon Lasagna Rolls

8 lasagna pasta, cooked and drained.
1 pound bacon
1 small red or yellow onion
6 cloves of garlic, crushed
2 cups cooked and shredded rabbit meat
2 cups of Alfredo cream sauce
1/2 cup mozzarella (to sprinkle on top)
1/2 cup grated Parmesan (to sprinkle on top)

1 cup ricotta cheese
1/2 cup sour cream
6 oz. cream cheese
1/2 cup grated parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper

Lay out lasagna noodles flat.
Cut bacon into pieces and fry. Remove from skillet, and set aside some of the bacon for a topping. Add diced onions and crushed garlic to bacon drippings and saute until onions begin to brown. Stir in remaining bacon.
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add a layer of the shredded rabbit onto each noodle.
Sprinkle the bacon mixture on top of the rabbit and cheese mixture.
Sprinkle some parmesan on top of the baco…

Asian BBQ Butterflied Lamb Leg

2/3 cup hoisin sauce
 6 tablespoons rice vinegar
 1/2 cup minced green onions
 1/4 cup mushroom soy sauce
 4 tablespoons minced garlic
 2 tablespoons honey
 1/2 teaspoon sesame oil
 1 tablespoon toasted sesame seeds
 1/2 teaspoon ground white pepper
 1/2 teaspoon freshly ground black pepper
 1  boneless butterflied leg of lamb

In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Rabbit and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 cups cooked, shredded rabbit meat
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 bouillon
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded rabbit over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over rabbit. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken bouillon and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

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

More baby bunnies


Somerhill Sedona


Patriotic Hay


BFL yarn


Happy Independence Day!


Serbian Cevapcici

1 1/2 pounds ground pork
 1 1/2 pound ground lamb
 1 egg white
 4 cloves garlic, minced
 1 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons ground black pepper
 1 teaspoon cayenne pepper
 1/2 teaspoon paprika

Preheat a grill for medium-low heat.
In a large bowl, combine the ground pork,  ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.


We had a cloudburst on Sunday evening, with 2+ inches falling in 30 minutes. The main creek is usually about a foot deep and 4 feet across; the stream beside the old barn can be stepped across. It has actually gone down from its high point as you can see by the crushed grass on the far side of the stream. The main stream is now over 6 ft deep and 20-30 ft across in this photo.
I should point out - This was on the anniversary of the "Flood of '98", which set records in our part of the state for rainfall and flooding. 6 people were killed in Npble county. And its the 2 year anniversary of the Derecho wind that devastated downtown Cambridge and caused millions of dollars of damage throughout the state and region. Both times, we were without power for days on end, so I'm very grateful for just a few minutes of darkness!