Showing posts from January, 2015

Lamb Sloppy Joe Potato Skins

•4 medium Russet (or any other baking) potatoes, scrubbed well•2 tablespoons vegetable oil (or canola oil, or better yet, bacon drips)•½ lb (225gr) lean ground beef•3 garlic cloves, minced•¼ cup ketchup•¼ cup BBQ sauce•2 teaspoons Worcestershire sauce•½ teaspoon salt•½ teaspoon ground black pepper•1/8 teaspoon red cayenne pepper•¼ tsp chili powder•1 cup shredded mozzarella cheeseInstructions1.Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork in a few places and bake them until fork tender, about 40 minutes. Cool the potatoes until they are safe to handle, about 30 minutes. Cut the potatoes in half lengthwise. Scoop out about 70% of potato, leaving about ¼ inch of flesh on the skin to keep the potato skins sturdy. (This step can be done a day in advance.)2.Brush some vegetable oil (I used bacon drips) on both inside and outside of the potato skins. Place them on baking sheet lined with foil, or silicone mat, cut side down. Bake for 10 minutes, then turn them and bake a…

Mushroom Asiago Rabbit

1 lb boneless skinless rabbit strips
salt and pepper
½ cup all-purpose flour
4 Tbsp unsalted butter
1 lb sliced mushrooms
½ tsp salt
3 cloves garlic, minced
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
3 sprigs fresh thyme or ¾ tsp dried thyme leaves
½ cup heavy cream
½ cup shredded Asiago cheese
Parmesan cheese for sprinkling

Cover the rabbit pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the rabbit from the skillet to a plate and cover lightly with foil. Repeat wi…

Creamy Lamb Burrito Casserole

1 lb ground lamb
1 small onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can re fried beans
 3 cups shredded sharp cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
Salsa if desired to spice it up

Brown ground lamb and onion.
Add taco seasoning and stir in re fried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat/bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Slow Cooker Honey Garlic Rabbit

1.5# boneless rabbit strips
⅓ cup honey
1 cup ketchup
2 tbsp soy sauce
4 large cloves of garlic, minced

Place rabbit strips in the slow cooker insert
In a mixing bowl, whisk together the honey, ketchup, soy sauce and garlic
Pour over the rabbit and place the lid on the insert
cook on low 6-7 hours and high 3-4 hours or until rabbit is done

Pepperjack Lamb Meatloaf

1 egg
1 c bread crumbs
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground lamb
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble lamb over mixture and mix well. Press half of the meat mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining meat mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.