Friday, October 30, 2015

RABBIT CORDON BLEU CASSEROLE

1 lb. Pasta, cooked and drained
1 # rabbit strips, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted

In mixing bowl, blend pasta, rabbit, and ham.
Preheat the broiler.
In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat.
Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes).
Stir into the pasta mixture.
Stir in the Swiss cheese and season with salt and pepper to taste.
Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned

Monday, October 26, 2015

Santa Fe's babies

Santa Fe's babies are growing!  There are 2 chinchilla does, 2 ermine bucks,
1 pearl buck, and a black self chin doe and buck.  The whole litter is available
except the pearl buck.   They will be ready to go in about a month.

New babies


New babies from HH Silver Lining (chin) and
GrCH Dolly Rock Farm Laramie (chin)
There is a chinchilla and a chocolate chinchilla, a REW and a pearl

Friday, October 23, 2015

Somerhill Christmas in July

Black JR doe, born 7-8-15. Good density,sheen, texture, excellent shoulders,
has placed well at shows recently.  $50.00
Sire: 4G Jolly St Nick (black)  Dam: Somerhill Sedona. (chocolate pearl)
Carries either chin or REW. Has some Standard Satin(furred) in her background.

Grilled Spicy Lamb Burgers

1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
 1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled

Preheat grill for medium heat.
Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Friday, October 16, 2015

Garlic and Lemon Rabbit Strips

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
1# boneless rabbit strips

Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the rabbit strips, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm.

Tuesday, October 13, 2015

Meet BD's John Hancock

John is sired by GrCH Somerhill Banja Luka, out of a pointed white doe.
He will be used in my pearl project.  I love his wide blocky head and
small thick ears.  Hopefully he will pass his sire's awesome wool
length and growth rate along to his offspring.  


Friday, October 9, 2015

Vietnamese Aromatic Lambchops

6 lamb loin chops (1-inch thick)
 2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
2 lime wedges
2 lemon wedges

Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F  Allow the lamb to stand at room temperature while the oven preheats.
Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium.  Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Thursday, October 8, 2015

BLU board is taking venue proposals until end of the year


The BLU National Show Committee is now taking proposals for the 2016 National Bluefaced Leicester Show venue. 
The deadline to make proposals is JANUARY 1, 2016.
You will find the proposal form under ABOUT BLU on the main navigational menu on our website, www.bflsheep.com. Click on NATIONAL SHOW INFO to find the PDF.

Friday, October 2, 2015

Rabbit and Green Chilies Empanadas

1# rabbit strips, cooked and shredded.
 1 small (4 oz) can ...fire roasted diced green chilies
3 ounces cream cheese, softened
1/3 cup shredded cheese sharp cheddar

1 package refrigerated pie crusts (2 sheets in a box)
egg wash (1 egg + splash of water)

Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the rabbit, chilies, cream cheese and shredded cheese. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter.  Re-roll dough as needed. Repeat procedure with remaining pie crusts.
2. Arrange the rounds on a clean, flat surface. Place a small spoonful of rabbit mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.
3. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned.