Friday, November 27, 2015

Creamy Swiss Rabbit Bake


 1.5# rabbit strips
6-8 Slices Swiss Cheese (Mozzarella works too)
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated Parmesan Cheese (divided)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder



Preheat oven to 375.
Pat rabbit dry and place in a greased 9x13 pan.
Add sliced cheese on top.
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over cheese slices and sprinkle with remaining Parmesan cheese.
Bake for 1 hour.

Monday, November 23, 2015

Laramie's boyz

Medicine Bow,             Rawlins,             Little Bighorn,               Teton
Chocolate chinchilla, REW, black chinchilla, pearl at a month old.

Friday, November 20, 2015

We're on our way to New York City!


AMERICAN GOULASH

2 lbs lean ground lamb
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground lamb until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan cheese.

Friday, November 13, 2015

Artichoke Heart, Rabbit and Pasta in Wine Sauce


2 cups artichoke hearts, frozen and thawed, or canned and drained
 1# rabbit strips
1 1/2 cups flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry yet mellow white wine, such as Chardonnay

Wine Chardonnay
1/2 lemon
Flat-leaf (Italian) parsley, to garnish (optional)
Pasta of choice, cooked according to package directions.


Cut the artichoke hearts in half lengthwise. Cut the rbbit into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the rabbit pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the rabbit pieces out of the flour and arrange in the skillet. Sauté the for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta. Garnish, if desired, with finely chopped parsley.

Monday, November 9, 2015

Springfield Double show on November 8th

Oh happy day!   Somerhill Sedona (pearl) was registered after she finally managed to lose enough weight to just make the upper limit - 9.5#.   She was BOB in Show B at Springfield yesterday, winning her 4th leg.  Now to apply for her grand championship certificate.

BOS Campbell waits to see who is BOB.  Judge Tim Branham
chooses Jeff Grice's doe, a black SR doe.  

JR does La Joya, Lariat, and Captina await evaluation.  La Joya
was first in both Show A and B.  

French SR bucks being judged.

Best of Breed in the English show

We even had 4 Giants shown!  

Friday, November 6, 2015

Somerhill Eilis


Somerhill Aliquippa

Bethlehem, Aliquippa, and Eilis

Feeding time

Somerhill Arlais - ewe lamb

One Pot Chili Mac & Cheese

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces ground lamb
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup canned white kidney beans, drained and rinsed
  • 3/4 cup canned kidney beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 ounces uncooked elbows pasta
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

  • Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground lamb, and cook until browned, about 3-5 minutes, making sure to crumble the lamb as it cooks.
  • Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
  • Remove from heat. Top with cheese and cover until melted, about 2 minutes.
  • Serve immediately, garnished with parsley, if desired.