Friday, October 3, 2014

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 mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining rabbit and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.
Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.

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