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Showing posts from April, 2015

2015 Lambing season

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Sure was a brief lambing season this year with only 7 ewes to lamb out.  We ended up with 12 lambs, all born alive.  3 singles, 3 sets of twins, and 1 triplet.   4 ewes, 8 rams, with 5 white and 7 natural colored.  Would have liked more ewe lambs and fewer singles, but the lambs we have are quite nice and all healthy.



April sunset

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Sweet Black Lamb

1 lb. lamb stew meat pieces, or kabobs1 teaspoon brown sugar2 tablespoons dark soy sauce1 tablespoon light soy sauce¼ cinnamon stick1 cardamom2 cloves¼ star anise½ tablespoon cumin powder½ tablespoon fennel powder½ tablespoon coriander powder1 tablespoon tamarind juiceSpice paste 1 shallot, sliced1½ teaspoons garlic, minced½ teaspoon ginger, minced2 dried chilies, soaked in warm water
Blend all the spice paste ingredientsOver medium high heat, saute the spice blend, cinnamon stick, cardamom, cloves and star anise until fragrantAdd cumin, fennel and coriander powder and stir to combineAdd lamb and cook until no longer pinkAdd dark soy sauce, light soy sauce, brown sugar and tamarind juice, mixing wellSimmer over medium low heat until the sauce thickensDish and serve hot

Southwestern Rabbit Salad

1# boneless rabbit strips
3 T Italian Dressing
Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

 Place rabbit in quart baggie with italian dressing, marinate at least 2 hours or overnight in frig.  Then pour into sauce pan and saute' until meat is no longer pink.  Set aside to cool

Making the dressing:
Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad:
Finely chop romaine, bell pepper, tomatoes, avacado and green onions.Place all ingredients, including cooled rabbit, in a large bowl and stir to combine…

Italian Style Meatloaf

2 lb. ground lamb1 yellow onion, diced2 tablespoons garlic, minced1 large tomato, diced1 red pepper, diced2 eggs, beaten4 teaspoons Worcestershire sauce1 tablespoon Italian seasoning2 cups Italian breadcrumbs1½ cups dry Parmesan2 cups mozzarella cheese, shreddedSalt and pepper to tasteMarinara Sauce 1 cup tomato sauce1 teaspoon garlic, minced1 teaspoon Italian seasoning¼ teaspoon red pepper flakes1 beef bouillon cube½ teaspoon Worcestershire sauce1½ tablespoon sugarSalt and pepper to taste Instructions Over medium high heat, saute onions and garlic until fragrantAdd red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set asideIn a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix wellSeason with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutesCombine ground lamb, breadcrumbs, Parmesan…

RABBIT FRIED RICE

1# rabbit strips, cut into bite sized pieces
cornstarch
3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Coat rabbit pieces lightly with cornstarch.
On medium high heat, heat the oil in a large skillet or wok. Add rabbit, stir fry until until no longer pink.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some chopped green onion.