Friday, December 26, 2014

Rabbit Tortellini Soup

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
1 c rabbit, cooked and shredded
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
1# package of cheese tortellini

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add rabbit meat.
6) Add cream of chicken soup and water
7) Add chicken broth and then add tortellini
8) Simmer until tortellini is cooked through.  Add more broth if necessary.

Friday, December 19, 2014

Lamb Salisbury Steak

1 ½ lbs ground lamb
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch

Combine ground lamb, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Spoon over patties and mashed potatoes.

Friday, December 12, 2014

Kung Pao Rabbit

  • 1 pound boneless rabbit strips, cut into chunks
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided
  • 1 to 2 ounce(s) hot chile paste
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons brown sugar
  • 3 green onions, chopped
  • 1 tablespoon minced garlic
  • 1 (8 ounce) can water chestnuts, drained
  • 4 ounces chopped peanuts

  • In a  bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.
    Add the rabbit, toss in the sauce, and let marinate in the fridge for 30 minutes.
    In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.
    Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don’t boil.
    While the sauce is heating up, remove rabbit from the marinade and sauté in a large skill until meat is cooked through, then add the meat to the sauce and allow to simmer until sauce thickens.
    Serve over rice.

    Friday, December 5, 2014

    Mozzarella Stuffed Meatballs

    2 lbs of ground lamb
    1 lb of mild Italian Sausage
    1 1/2 Cup of Bread Crumbs
    1 T of Italian Seasoning
    3 Eggs
    3 tsp minced garlic
    1 tsp salt
    1/2 tsp black pepper
    1/2 lb of mozzarella cheese...cut into cubes
    olive oil to cover the bottom of you pan
    Your favorite Marinara

    In a large bowl mix all ingredients EXCEPT cheese
    Form into balls
    Press a cube of cheese into the center and make sure its sealed within the meat.
    Heat Olive oil in large skillet... brown meatballs add marinara sauce and simmer about 30 min. or so.