Nice day for a walk

Chuck at the Meigs SWCD wildlife area.  We drove down this weekend to see what its like,
and to look at the fall leaves.  It was a beautiful sunny day, and lots of fun.

BFL ewe lambs

The six keepers this year; Aliquippa, Bethlehem, Eilis, Erie, Harper, and Oakley.

Starting to set the look and type I want in my flock.

Meet Sukie May

She is a chinchilla Satin junior doe.  She joins the other Satin does, Ivory, Sally Jean, & Silvia Jewel.
I am really fond of this new to me breed.  And the chinchilla color is just so gorgeous!  
 

Rabbit Divan

2 c steamed broccoli, chopped
6 cups shredded rabbit, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs (or crushed Ritz crackers)
2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Drain the broccoli and put into a casserole dish. Add the shredded rabbit.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and rabbi. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish that has been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.

My new Satin Angora chinchilla doe, DRF Laramie

Lamb Ragu with Mint

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

Somerhill Lucia

Somerhill Lucia - 2 month old Satin Angora chocolate doe, sired by GrCH Somerhill Banja Luka, out of Somerhill Moulin Rouge. (2 legs).  I've decided to keep her around this winter for showing and evaluation.

Meet the new fellas

Red Satin Angora buck, 10 weeks old.  He is by GrCH Somerhill Banja Luka, out of Somerhill Moulin Rouge.  I'm keeping him around for a while.  So far, I really like him, even though he really does not fit into my small numbers of SA due to his color.(I am working with the chinchilla gene right now)  But if he turns out as nicely as he promises to, I'll make it work.  I'm thinking of naming him Red River Valley, since my naming pattern has gone west.  

And this guy is Somerhill Banjo.  He is a chocolate, from the same litter.  He'll be joining Jan in PA early next month.   Jan says he looks just like his sire, Luke. 

CRUNCHY HONEY GARLIC RABBIT STRIPS

2# rabbit strips
2 eggs
4 T water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

 Glaze:
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

 Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the rabbit strips in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the strips. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the meat will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 5 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the strips. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through. Enjoy!

Brown Sugar Glazed Lamb Chops

¼ c brown sugar
2 tsp ground giver
2 tsp dried tarragon
1 tsp ground cinnamon
1 tsp black pepper
1 tsp garlic powder
½ tsp salt
4 lamb chops

In medium bowl, mix sugar and seasonings.  Rub lamb chops with mixture, place on a plate.  Cover and refrigerate 1 hour.

Preheat grill for high heat.  Brush grill lightly with oil, and grill chops 5 minutes on each side, or to desired doneness.