Showing posts from October, 2014

Easy Roast Rabbit

1 whole rabbit, cut into pieces
2 tbsp soy sauce
1 tbsp light brown sugar
2 tbsp red wine vinegar
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper

Preheat oven to 425
In a large baking dish, combine marinade and toss with rabbit. Season well.
Place rabbit pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until rabbit is cooked.
Garnish with lots of fresh parsley

Southwestern Grilled Lamb Chops

1 cup salsa
1/2 cup chopped onion
1/4 cup molasses
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chicken broth
2 garlic cloves, minced
1 to 3 tablespoons chopped seeded jalapeno peppers
2 teaspoons sugar
4 lamb chops (1 inch thick)
Sour cream

In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes.
Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium or 16-20 minutes for well-done. Brush with sauce during the last few minutes of grilling.
Serve with sour cream.

Rabbit Parmesan

1 lb boneless rabbit strips
1 egg
1/2 cup water
1/2 cup  bread crumbs
1/4 cup grated parmesan cheese
2 tsp Italian seasonings
1 tsp dried basil
1 tsp salt
1 tsp pepper
4 cups jar marinara sauce
1 cup part-skim mozzarella cheese

Preheat oven to 375
Line a rimmed baking sheet with foil and generously spray with nonstick spray
In a small shallow bowl beat together egg and water until well combined
In another shallow dish mix together bread crumbs, parmesan cheese, Italian Seasoning, dried Basil, Salt & Pepper
.Dip each strip in the egg mixture then press into the bread crumb mixture making sure to coat well, shaking off any excess
Place coated strips on the baking sheet
Spray lightly with nonstick spray
.Cook for 15 minutes, and then flip, continue cooking for an additional 15 minutes
.Pour 2 cups of marinara sauce into a casserole dish, making sure to cover the bottom
.Place cooked strips on top of sauce
Spoon on remaining sauce and sprinkle with shredded Mozzarella
14.Place into o…

California Roast Leg of Lamb

1 leg of lamb
 2 to 3 garlic cloves, halved
 1 teaspoon seasoned salt
 1 teaspoon pepper
 1 teaspoon dried oregano
 2 cans (8 ounces each) tomato sauce
 1 cup water
 Juice of 1 lemon
 3 to 5 large fresh artichokes, quartered
 Fresh lemon slices

Cut slits in lamb; insert garlic. Rub meat with salt, pepper and oregano. Roast at 400° for 30 minutes. Reduce heat to 350°; roast 1 hour more. Pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or to desired doneness, basting occasionally with pan juices. Garnish with lemon. Yield: 10-12 servings.

Buffalo Rabbit Lasagna

1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, diced
1 clove garlic, minced
8 ounce cream cheese
1 cup buffalo wing sauce
Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)
2 cups cooked rabbit, shredded
1/2 cup ranch dressing
8 ounce package of shredded mozzarella cheese
Lasagna noodles, cooked according to package directions

In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.
Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the rabbit meat into the sauce in the pot.
Place one layer of lasagna noodles in the bottom of the dish. Spread half of the rabbit…