Maple Rabbit sausage

 

INGREDIENTS

1 lb. ground rabbit

1 tablespoon maple syrup

1 teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon cracked red pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried sage

INSTRUCTIONS

Mix the ground rabbit, maple syrup, herbs and spices until fully combined. Divide the mixture into 6 equal portions and form into patties. When forming the patties, lightly wet your hands with water to help prevent the mixture from sticking.

Heat the skillet over medium heat with a small amount of oil. When the skillet is hot add the patties making sure there is space between them.

Allow the patties to brown on the first side for 7-8 minutes. If they are browning too quickly, turn the burner down to prevent burning. Turn the patties over and use the spatula to press and flatten the patty in the skillet.

Continue cooking the patties over medium heat until the meat is fully cooked, about 7-8 more minutes. A digital food thermometer should read at least 165°F (74°C) when inserted into the center of a patty.

Leftover sausage patties can be stored in the fridge for up to 4 days. See notes below for freezing instructions.

NOTES

To freeze the raw patties, place them onto a parchment lined baking sheet and place in the freezer until frozen solid. Transfer the frozen patties to a freezer-safe container with wax paper separating them, for up to 3 months.

Cooked patties should be cooled completely, separated with wax paper and placed in a freezer-safe container for up to 3 months.

If sausage is too dry for your taste, add some pork sausage, or pork fat.  

Crack Rabbit Patties

1 pound ground rabbit

1oz package dry ranch dressing packet

1/4 cup Helmans mayo

1/3 cup chopped green onion

1 cup sharp cheddar cheese, shredded

Instructions

Mix all the ingredients together. Form into 4-5 patties. Cook in a skillet over medium heat for about 6 minutes on each side.

Serve the  burgers on Hawaiian buns and top with Dijon mustard.

CROCK POT SESAME RABBIT

For several years, I posted recipes here each Friday, alternating with lamb and rabbit recipes.  Several friends have tried this recipe, and it has become a family favorite in their homes.  So, for old time's sake, here is a recipe for you!

Thanks for the share, Ana and Emily!

CROCK POT SESAME RABBIT

1 1/2 pound deboned rabbit meat

1/2 cup honey

1/4 cup soy sauce

2 tablespoons dried onion

2 tablespoons ketchup

1 tablespoon oil

1/2 teaspoon garlic powder

2 teaspoons cornstarch dissolved in 3 Tablespoons water

Sesame seeds

Put rabbit meat into crock pot.

Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until rabbit is cooked through.

Remove rabbit from crock pot, leave sauce.

Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut rabbit into bite size pieces and return to crock pot.. To serve, sprinkle with sesame seeds and serve over rice.

Crockpot Bourbon Rabbit

3 lbs rabbit strips
3 tablespoons corn starch
1 clove garlic

Sauce
½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce

Mix all sauce ingredients in a small bowl.
Place rabbit in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
Remove rabbit and cut into bite sized pieces. Strain liquid and place over medium high heat in a small pot. Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
Add rabbit and stir. Serve over rice.

Honey, Rosemary & Lemon Roast Lamb

4 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
4#  boneless leg of lamb
1 teaspoon coarse sea salt

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the fridge overnight.
Preheat the oven to 450.
Place lamb on a rack in a roaster and sprinkle with salt to taste.
Bake in the preheated oven for 20 minutes, then reduce heat to 400 and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 140. Let the roast rest for about 10 minutes before carving.

Cheesy Buffalo Rabbit Ring

4 oz cream cheese (half of 8-oz package), softened
1/4 cup hot sauce or red pepper sauce
2 1/2 cups chopped cooked rabbit (1/2-inch pieces)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese

Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in rabbit and shredded cheese just until combined.
Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Spanish Rice with Rabbit and Shrimp

8 ounces fresh or frozen large shrimp, peeled and deveined
1 6 3/4 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix
Nonstick cooking spray
8 ounces rabbit strips
1 medium green sweet pepper, chopped (3/4 cup)
1/2 cup chopped red onion
3/4 teaspoon dried thyme, crushed
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 clove garlic, minced
1 cup frozen peas, thawed
1 4 ounce can diced green chili peppers
Salt
Pepper


Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.
 Coat a large nonstick skillet with cooking spray. Cook the rabbit, sweet pepper, red onion, and thyme in the skillet until the rabbit is no longer pink and vegetables are tender.
Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.
 Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.

Lamb Pasty

Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. ground lamb
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
While dough chills, combine lamb with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
Preheat oven to 400º F and line a baking sheet with parchment paper.
Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
Spoon 1/2-2/3 cup lamb mixture into the center of dough, then top with 1/2 tablespoon butter.
Take the far edge of your dough circle and fold it over the meat, towards yourself, to form a half moon.
Seal edges with a fork and repeat with remaining pasties.
Transfer to lined baking sheet and brush the tops of dough with beaten egg.
Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
Serve hot with brown mustard and enjoy!

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.

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.

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.

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.

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

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.

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.

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.

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. 

Grilled Lambchops with brown sugar glaze

1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Rabbit & Avocado Salad with Honey Lime Dressing

1 cup Kale chopped
2 cups Lettuce chopped
1 Tomato diced
½ Pepper (Red, Orange or Yellow) chopped
½ Avocado diced
1# rabbit strips, cooked and chopped

FOR THE DRESSING
2 oz fresh squeezed Lime Juice (about 2 Limes)
2 oz Olive Oil
1 oz Honey
1 oz Mustard
Salt and Pepper to taste

Mix lettuce and kale on a plate. top with other ingredients, with rabbit on top.

FOR THE DRESSING
In a mason jar with a lid, or some other small jar with a lid, squeeze in the lime juice, pour in the olive oil and mustard.
If you want, heat up the honey a bit before you add it in. This will make it easier to combine with the other ingredients.
Add the salt and pepper. You will probably want about ½ teaspoon of each.
Shake it well and drizzle it on your salad.

Lamb Taco Pie

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground lamb
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook ground lamb and onions until meat is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.