Friday, November 28, 2014

Rabbit Doritos Casserole

1# cooked shredded rabbit meat
1 can of cream of mushroom 
2 cans of Rotel (tomato's with chili's)
1 (8 oz) bag of shredded sharp cheddar or jack cheese
1 bag of Dorito's

Preheat oven to 350 degrees.

Combine the shredded rabbit, cream of mushroom soup and Rotel.

Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.

Cook at 350 degrees until heated through and cheese is melted and slightly browned.

Monday, November 24, 2014

Meet Woodrow

Our new ram, Pitchfork Ranch Woodrow

The new place - first snowfall of the year.

Friday, November 21, 2014

West Virginia Shepherd's Pie

4 medium potatoes, peeled and cubed
2 medium parsnips, peeled and cubed
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper, divided
2 eggs
1 teaspoon dried mint
1 teaspoon dried rosemary, crushed
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1 pound ground lamb
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon olive oil
1/2 cup fresh peas

Place potatoes and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potato mixture. Add the milk, butter, salt and 1/2 teaspoon pepper; mash until combined.
In a large bowl, combine the eggs, mint, rosemary, Worcestershire sauce, allspice and remaining pepper. Crumble lamb over mixture and mix well.
In a large skillet, cook onion and celery in oil over medium heat until tender. Add lamb mixture; cook and stir until lamb is no longer pink; drain.
Place lamb mixture in a greased 11-in. x 7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Yield: 6 servings.

Thursday, November 20, 2014

New place, new barn


Day one of the barn building at the new place.  This barn is the same size as the one we built at the Noble cty farm - 30x60.   This one is enclosed on all 4 sides, and has 3 sliding doors.  Its finished now except for the ridge cap, which will have to wait until the SNOW MELTS on the roof.  Ahem.....  we'll be moving the sheep facilities, hay, and tractor to the new place as soon as the ICE MELTS on the new lane.

Friday, November 14, 2014

Rabbit and Dumpling Casserole

2 # rabbit
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth
1/4 tsp. salt
1/2 tsp. black pepper

Place the rabbit in a crockpot and add a bit of  water. Cover and cook until meat begins to fall off bone. eto platter and allow to cool, the remove from bones, shred, and place in the bottom of a baking casserole. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Friday, November 7, 2014

Lamb Kabobs with Yogurt Sauce

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 15 minutes.
Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini.
Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture. Yield: 2 servings.