2.5 week old baby Satin Angoras

Silver Lining and California's babies are growing so well.  There is a chinchilla,
squirrel (blue chin) chocolate agouti, copper, and fawn.  

Sure sign of Spring

Stir Fried Lamb with Leeks

2# lamb stew meat pieces
6 cloves garlic, sliced very thin
5 c. shredded scallions or leeks

LAMB MARINADE:
1 1/2 tbsp. soy sauce
1 1/2 tbsp. rice wine
1 1/2 tsp. sugar
2 tbsp. water
1 tbsp. cornstarch
1/2 c. peanut, safflower or corn oil

LAMB SAUCE:
2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. clear rice vinegar
1 tbsp. sesame oil

Place lamb meat pieces in a bowl with the ingredients for the Lamb Marinade. Toss lightly; let marinate for 30 minutes.
Heat oil in wok. Add the lamb in batches and cook, stirring constantly until meat changes color. Remove with slotted spoon. Prepare the Lamb Sauce.

Reheat wok, add 3 tablespoons oil and heat until very hot. Add garlic and shredded leeks. Stir fry over high heat about 30 seconds. Add the cooked lamb and the Lamb Sauce. Toss lightly over high heat and transfer to a platter. Serve immediately with steamed rice.

Garlic Rabbit and Mushrooms in Wine Sauce

4 ounces egg noodles (uncooked)
1 lb rabbit strips
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
8 ounces mushrooms, presliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
Directions:

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
  Place rabbit strips in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over rabbit; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add rabbit to pan; sauté 4 minutes or until browned. Remove and set aside.
Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return rabbit to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until rabbit is done.
Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

Here are a couple of February scenes, taken at the bottom of our driveway.  Beautiful.......but don't try to beguile me, February, you know I hate you!

New baby Satin Angoras

These are HH Silver Lining and Somerhill California's babies.  They were born 2-4-15, so are 2 weeks old.  Fawn (or cream) chocolate agouti, copper, chinchilla, squirrel (blue chin).   Below is a picture of them as newborns.

Best Ever Lamb Stew

2 pounds lamb stew meat

½ cup all purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

½ teaspoon black pepper

1 large onion, diced

2 bay leaves

¼ cup Worcestershire sauce

2 cups water

2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)

4 medium to large red skinned potatoes, washed & diced

3 large carrots, peeled & sliced

1 stalk celery, diced

 

1. Shake the lamb stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
2. Saute the diced onion in the same hot skillet for 2 minutes.   Transfer the onions into the slow cooker as well. Pour in the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
3. Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

Cheddar-Bacon rabbit strips

1 egg
garlic salt, to taste
onion salt, to taste
pepper
½ cup plain panko bread crumbs
½ cup finely shredded cheddar jack cheese
3 oz cooked real bacon crumbles
1# rabbit strips
optional-sour cream ranch dip

Heat oven to 400°F
Spray roasting grill pan with cooking spray
Season each rabbit strip with garlic salt, onion salt, and pepper
In shallow bowl, beat egg
In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper
Dip rabbit into egg
Press each rabbit strip in the bread crumb mixture and coat
Place  on sprayed roasting grill pan and spray the tops with cooking spray
Bake 15 to 20 minutes, until no longer pink in center and bread crumbs are golden brown
Optional-serve with sour cream ranch dip