Friday, May 29, 2015

Simmered Greek Rabbit

1 rabbit cut into 6-8 pieces
1/4 tsp pepper
1 tsp Greek seasoning, divided
2 T extra-virgin olive oil
1 tsp minced garlic
1 large onion, thinly sliced
1 medium eggplant, diced
1 4.5 oz jar of large garlic stuffed olives, drained
1 14 oz can quartered artichoke hearts, drained
1 14.5 oz can diced tomatoes, drained
1/4 c white wine

2 T cold unsalted butter, cut into small pieces

Sprinkle rabbit with pepper and half of Greek seasoning, place in pan with olive oil.  Brown on all sides, then reduce heat and stir in garlic and onions.  Saute until onions are soft. 
Add remaining ingredients including rest of Greek seasoning.  Cover and cook 30 minutes or until rabbit is cooked through. 
Remove from heat and whisk in butter until blended.  Serve.

Friday, May 22, 2015

Lamb Souvlaki

  • 1/2 cup olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon dried mint
  • salt and pepper to taste
  • 1 1/2 lbs lamb kabobs
Mix together all of the ingredients except the lamb in a zipper-lock bag. Add in the lamb pieces, seal the bag, and toss to coat the meat with the marinade. Open the bag and reseal, removing as much air as possible. Place in the fridge for at least 2 hours or overnight.

Heat the grill to high. Thread the lamb cubes into metal or wooden skewers. Once the grill is heated up, grill the skewers until they are browned on all sides and cooked through (about 8 to 12 minutes), turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. Serve with pita and tzatziki sauce.

Friday, May 15, 2015

Bacon Ranch Rabbit Casserole

2lb rabbit strips, cooked and cubed
1 box (10oz) Rotini noodles, prepared according to package
7-8 slices of Bacon cooked and chopped up
3 cloves of garlic, minced
2 tbsp flour
1 cup of Milk
3/4 cup of Ranch Dressing
3 tbsp of butter
2 cups of grated sharp cheddar
1 small can of chopped Green Chiles

Preheat the oven to 350.
Keep a small bit of your bacon drippings in the pan.   Cook the garlic cloves and butter just  until melted (don’t brown). Toss in the rabbit and the flour and cook for about 1 minute mixing it all together. Add in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.
Add in 1 cup of cheese. Mix it all together thoroughly. Then fold it in with the noodles and add the green chiles .
Pour mixture into a large casserole dish. Put the remaining cup of cheese over the top of the casserole. Cook for 15 minutes at 350 until cheese is nicely melted.

Friday, May 8, 2015

Greek Lamb Stir-fry

8 ounces lean boneless lamb
  • 1 tablespoon cooking oil
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon pepper
  • 1 tablespoon cooking oil
  • 1 clove garlic, minced
  • 1 medium carrot, thinly bias-sliced (1/2 cup)
  • 1 small red onion, thinly sliced (1/3 cup)
  • 4 cups torn fresh spinach (about 5 ounces)
  • 2 small tomatoes, cut into thin wedges
  • 2 cups hot cooked rice (optional)
  • 1/4 cup crumbled feta cheese (1 ounce)
  • Partially freeze lamb. Thinly slice across grain into bite-size strips. Set aside. 
    For sauce, in a small bowl combine 1 tablespoon oil, lemon juice or vinegar, rosemary, oregano, and pepper. Set aside.
    Pour 1 tablespoon cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and onion; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok. 
    Add lamb to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Return cooked carrot and onion to the wok. Add sauce, spinach, and tomato wedges. Stir all ingredients together to coat with sauce. Remove from heat. Serve immediately over hot cooked rice, if desired. Top with crumbled feta cheese. Makes 3 servings.
  • Friday, May 1, 2015

    Coconut Rabbit Skewers

    2# Rabbit boneless strips, cut into 1-2-inch cubes
    • 2 limes, juiced and zested
    • 1 cup light coconut milk
    • 1 1/2 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons light brown sugar
    • 1 tablespoon shallots, chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon curry powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon garlic powder
    • 1/4-1/2 teaspoon red pepper flakes
    • 1/4 teaspoon fresh ginger, grated
    • freshly ground pepper, to taste
    • fresh cilantro, garnish
    • skewers
    1. In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder, chili flakes, shallots, curry powder, soy sauce, ginger, lime juice and zest, salt and pepper (if using) until smooth.
    2. Transfer mixture to a large, re-sealable plastic bag and add cubed rabbit.
    3. Seal bag and refrigerate for 2-4 hours, or overnight.
    4. Once rabbit has had a chance to marinate, thread meat onto skewers and set remaining marinade aside.
    5. Heat your grill or griddle to medium-high heat and cook skewers, rotating frequently and brushing with marinade, until completely cooked through.
    6. Transfer skewers to serving plates, garnish with fresh cilantro and serve immediately! 

    Water water

    I seem to be drawn to water lately.  This is the Tuscarawas, one of 5 rivers in our county.  The others are the Walhonding, Mohican, Kokos...