Brined Wild Grape Leaves
**Click here for link source on info**Prodigal Gardens Medicinal Herbs and Wild Foods
Be sure to harvest the large, tender, minty-green colored leaves; the dark, older leaves tend to be stringy and fibrous.
The whey (optional) that is called for in the recipe is made by taking plain yogurt that has live cultures in it and putting it in a clean cloth inside a large mesh strainer (I use a bandanna). Put the strainer over a bowl and allow it to drip for several hours. The liquid in the bowl is the whey, the leftover yogurt can be used something like a cream cheese. See this link for detailed instructions with photos.
3 dozen (36) Grape Leaves fills one quart mason jar. This recipe is for one quart, multiply it by how many jars you will be filling.
3 dozen Wild Grape Leaves
1 Tablespoon sea salt
4 Tbsp whey (if not available use an additional tablespoon salt)
2 cups water
1. Mix the brine together in a bowl and set aside.
2. Stack the Grape leaves one on top of the other until you have a stack of 12 (1 dozen). 3. Then roll up this stack into a tight roll and put it in the jar.
4. Make 2 more rolls like this to fill the jar. (3 dozen in all)
5. Pour the brine over the rolls of leaves until the jar is full and cap it.
6. When you have all the jars filled and capped, leave them to sit out on a counter for 48 hours on a towel, as there will be a little leakage. This causes a healthy lacto-fermentation process to begin.
7. After 48 hours put all the jars in the fridge and forget about them for at least a month.
8. After four weeks they are ready to use. They will keep all year like this, so you can use them anytime you desire to make Dolmas.
Stuffed Wild Grape Leaves (Dolmas)
This recipe makes about 3 dozen Stuffed Wild Grape Leaves. Make ahead of time and allow the filling to cool before rolling into the Wild Grape leaves.
1½ cups uncooked rice (try wild rice for an extra wild treat)
2¼ cups water
2 Tbsp olive oil
1½ cups minced onion
5 cloves garlic, minced
2 Tbsp lemon juice
½ tsp salt
¼ tsp black pepper
¼ cup parsley, minced
¼ cup fresh mint, minced (optional: increase parsley to ½ cup if you don’t have mint)
½ cup pine nuts (optional)
1. Cook rice and water in a pan until tender.
2. Meanwhile, sauté onion and olive oil together until tender.
3. Add salt, pepper, garlic, and pine nuts to the sauté and cook gently for about 5 more minutes.
4. Allow rice to cool, and then put it into a bowl and mix in the sauté, the lemon juice and parsley and mint. Mix well. This is your filling.
To roll the Grape leaves:
1. Put each leaf shiny side down on a flat, clean surface.
2. Put a heaping Tablespoon of filling near the stem end.
3. Fold in the sides and roll tightly into a roll.
4. Arrange the stuffed leaves onto an olive-oiled cookie sheet.
5. Brush the tops of each roll generously with olive oil using a pastry brush.
6. Bake at 325° for about 20 minutes, until heated through.
7. Allow to cool thoroughly, then brush them a second time with olive oil.
8. Make a mixture of 3 Tbsp lemon juice and 1 tsp salt. Using your pastry brush again, coat each roll generously with the lemon/salt mixture.
9. Chill thoroughly in the refrigerator and serve cold.
The Dolmas look really pretty arranged on a tray and garnished with thin slices of lemon.
Click here for a webpage with photos of the stuffing and rolling process.
Wednesday, September 23, 2009
Wednesday, March 25, 2009
Rabbit recipes part 1
I found these over at Rudolphs rabbit ranch. These seem to be most interesting and tempting for our tastes.
Can't wait to start trying these. Those Doe's better start producing soon or they will be the ones I start naming stew, roast, & pie.........
GOOD ON THE GRILL
I guess the most important thing I can tell you, is if you don't want dry rabbit, don't FRY it and don't overcook it.
1 or 2 young fryers, cut into pieces BBQ Sauce.
Parboil the rabbit for 15 minutes. Put on the grill. Cook 10 minutes one side...flip and cook for 10 minutes other side. Put BBQ sauce on both sides, and flip until sauce is cooked on. Seeing as you can grill all year round, this is good for you.
(Juanita Carpenter)
RABBIT PIE
2 Jack rabbits -or- 4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pkg. Prepared biscuits
GRAVY:
Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
Flour
Salt
Pepper
Sage
Poultry seasoning
Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.(12 servings)
(Kathleen Bacon)
NITA'S BBQ SAUCE
One large (128 oz) bottle of ketchup
Mesquite flavoring (liquid preferred)
Honey
Hickory salt
Seasoning salt
Garlic powder
Onion Powder
Dump out the ketchup into a bowl...then you just add the rest of the stuff to the taste you want. Try a quarter cup of mesquite flavoring, half a cup of honey, and who knows with the spices...I just add until it tastes right! No complaints yet, and my kids won't eat the store-bought stuff.
(Juanita Carpenter)
GRILLED RABBIT
1 fryer rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper
Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.
(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).
(Doris L. Carnahan)
FORGOTTEN RABBIT
1 1/2 cups uncooked rice,
1/2 cup milk,
1 can mushrooms with the liquid,
1 can cream of mushroom soup,
1 can cream of celery soup,
2- 3 lb. rabbit ( I use boneless, skinless) any will do though,
1/2 envelope dry onion soup mix,
Salt and pepper.
Mix rice, milk, mushrooms, and soups together and place in a buttered casserole dish. Season rabbit pieces with soup mix, salt and pepper. Arrange pieces of rabbit on top of rice. Cover and bake 1 1/2 hours at 350. I use a large 9 x 13 inch Pyrex and cover with foil.
(Karen Horniak)
SAUTÉED RABBIT WITH SOUR CREAM AND BACON
1 young rabbit
½ cup flour seasoned with
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon thyme
½ teaspoon freshly ground pepper
5 or 6 rather thick slices bacon
½ cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt
Cut the rabbit into serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove, and keep it warm wrapped in absorbent paper. Heat the bacon fat, and brown the rabbit pieces in the fat on both sides. Reduce the heat, and add the stock. Cover the pan, and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit, and serve with mashed potatoes.
(Billie Zumwalt)
RABBIT CHILI
Skin, clean and cut into pieces:
1 med. sized rabbit
Brown the pieces in large skillet in:
2 tablespoons of olive oil.
With:
1 clove of garlic; pressed
Add:
1 cup of hot water or light chicken broth or vegetable stock
1/2 tsp. salt
1/2 tsp. pepper
1 6oz. can of tomato paste
1 tsp. chili powder
2 cups kidney beans
Cover and simmer gently about 2 hours. Before serving, sprinkle with 2 tablespoons of grated cheese.
Place under broiler until cheese is golden brown.
(Holly Bayan)
RABBIT EGGROLLS
2 cups Rabbit meat cooked and diced
1 tbs. Oil
1 clove Garlic finely minced
2 Tbs. Soy sauce
2 Tbs. corn starch or flour
1/2 tsp. grated ginger
1/2 tsp. salt
1/2 tsp. sugar
12 egg roll wrappers
your favorite Veggies
(lettuce, carrots, peas, cabbage } or a 16 oz bag of chow mien veggies will do.
Stir fry Garlic in oil, add Veggies and Rabbit. Stir fry for 6 minutes, add rest of ingredient. Cook stir fry till thickening begins and cool place Eggroll wrappers and Fill. Fry eggrolls @ 365 for 2-3 minutes.
(Tammy Norton)
FRENCH SAUTÉED RABBIT WITH BRANDY SAUCE
2 to 3 lbs. rabbit, cut into serving pieces
1/4 cup olive oil
1/4 stick butter
1/4 tsp. pepper
1/2 cup chopped onion or shallots
1 cup cognac
4 cups white wine
1 bay leaf
Pinch each thyme, ground cloves, and garlic powder (or one clove fresh
garlic, mashed).
1 cup heavy cream
1/2 lb. fresh mushrooms, slices
3 green onions, finely chopped
1/4 cup cognac
Brown rabbit pieces in oil/butter blend. Season with salt and pepper. Add chopped onions and cook for 10 minutes. Add 1 cup cognac, white wine, bay leaf, thyme, cloves and garlic. Simmer for 15 minutes. Remove rabbit pieces from pan. Strain sauce and mix with heavy cream. Return meat and simmer over low heat 30 minutes or until tender. (I prefer to put it in a 350 oven for about 45 minutes). Add mushrooms and green onions, which have been sautéed separately. Add a little more cognac and taste for seasoning. Serve rabbit on heated platter and pour sauce over. Serves 4 to 6. Excellent with noodles.
(Doris L. Carnahan)
HUNGARIAN RABBIT WITH CREAM SAUCE AND MUSHROOMS
2 to 3 lb. fryer rabbit
3 slices bacon, chopped
1 tbls. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbls. flour
1 medium onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
Pinch: allspice, thyme, 4-5 peppercorns and a bay leaf.
1 small can tomato sauce
1 pt. sour cream (yogurt is an excellent substitute).
1/2 lb. button mushrooms
In a Dutch oven cook bacon until crisp. Add butter, melt and add rabbit pieces and brown lightly. Season with salt and pepper. Blend four into grease in skillet. Add chopped vegetables, remaining seasonings and tomato sauce. Cover and cook over low heat for about 45 minutes or until tender. Remove rabbit. Strain gravy, mix with sour cream or yogurt and pour over meat. Sauté mushrooms separately in small amount of butter and place on meat before serving. Serves 4 to 6.
(Doris L. Carnahan)
SAUTÉ DU LAPIN AU VIN BLANC
Rabbit Stewed in White Wine Sauce.
2 1/2 to 3 lb. rabbit, cut into serving pieces
1 cup dry white wine
2 tbls. white wine vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 tsp. dried thyme
1 bay leaf
2 tsp. finely chopped fresh parsley
1/2 tsp. salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tbls. butter
12 to 16 peeled white onions, about 1 inch in diameter (or course chop a
large onion as a substitute).
3 tbls. finely chopped shallots
1/2 tsp. finely chopped garlic
2 tbls. flour
1 1/2 cups beef or chicken stock (I prefer chicken)
Bouquet garnish made of 4 parsley sprigs, and 1 bay leaf, tied together.
Wash rabbit under running water and dry it with paper towels. Combine 1/2 cup of the wine, 1 tbls. wine vinegar, olive oil, the sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate the rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.
Simmer the pork dice in 2 cups of water for 5 minutes. Drain and pat dry with paper towels. In a heavy 10 to 12 inch skillet, melt 1 tbls. butter over moderate heat and in it brown the pork dice until they are crisp and golden. Set the pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer to a bowl.
Remove the rabbit from the marinade and dry with paper towels. Reserve the marinade.
Brown the rabbit in the skillet, adding more fat as needed, then transfer the pieces to a heavy flameproof 2 to 3 qt. casserole. Pour off almost all of the fat from the skillet, add the shallots and garlic and cook, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring over low heat 1 minute. Remove from heat and pour in the remaining 1/2 cup wine and stock, stirring constantly. Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garnish, reserved marinate and browned pork dice. Preheat the oven to 350.
Bring the stew just to a boil on top of stove, cover and cook on middle shelf of oven for 40 minutes. Gently stir in onions and cook for another 20 minutes, or until the rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir in the remaining 1 tbls. vinegar into the sauce and taste for seasoning. Serve directly from the casserole. 4 to 6 servings.
(Doris L. Carnahan)
ITALIAN AND BREAKFAST SAUSAGE (made with rabbit )
This is modified from my Ciao Italia Cookbook by Mary Ann Esposito. The original calls for boneless pork butt. . .
5 lbs. boneless rabbit meat
1-2 lbs. pork fat (you gotta have this fat).
1 tbls. coarse salt
2 tbls. coarsely ground black pepper
3 tbls. fennel seeds
1 tbls. crushed red pepper flakes (careful here - those pepper flakes are HOT.)
In a large bowl, combine the meat and all the seasonings. Mix well. Test for seasoning by frying a small patty - taste and correct seasoning. (This frying and tasting is very important).
For those of you who butcher a pig - I used fresh side meat for the fat portion. If you don't have access to this meat source, ask a butcher to save you some fat from around the kidneys of a hog. This is the best fat if you don't have side meat. Don't use bacon for the fat!
I also used natural hog casings and made sausages but you can "patty" them out with no problem. Making sausages requires more equipment.
This is an excellent recipe!
(Doris L. Carnahan)
HOPPING WINGS OF FIRE
From the New Moon Rabbit Farm Cook Book
Cholula is not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer
4 tablespoons unsalted butter
1/2-cup Cholula Hot Sauce (you can sub. Your own favorite hot sauce)
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste if you like really hot.
2-teaspoons brown sugar
2 teaspoons cider vinegar
1-2 quarts peanut oil, for frying
3 teaspoon cayenne pepper
2 teaspoon ground black pepper
2 teaspoon celery salt
6 tablespoons cornstarch
12 Rabbit front legs
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
While the oil heats, mix together the cayenne, black pepper, celery salt, and cornstarch in a small bowl.
Dry the rabbit with paper towels and place in a large mixing bowl.
Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
Fry half the rabbit wings until golden and crisp, 10 to 12 minutes or till they float. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the rabbit wings, and toss until the wings are uniformly coated.
4. Spread wings out on baking sheet and place in oven for 3-4 min.
Serve immediately with the carrot and celery sticks and Blue Cheese/Ranch
Dressing on the side.
RABBIT SANDWICH SPREAD
1 Cup finely chopped cooked rabbit meat.
2 Tablespoons finely chopped onion.
2 Tablespoons finely chopped green pepper.
1/4 cup finely chopped celery.
1/4 cup finely chopped sweet pickle or pickle relish.
1/3 cup mayonnaise or other thick salad dressing
Salt to taste.
Mix all ingredients well. Keep cold and use within a week.
Makes 1 &1/2 cups, enough for 6 sandwiches, 1/4 cup each.
(Kathleen Bacon)
RABBIT SALAD
2 cups coarsely cut cooked rabbit meat.
1/4 cup chopped sweet pickle
1/2 cup chopped celery
1 Tablespoon chopped onion
1/2 cup diced cooked potatoes
1/2 teaspoon salt
1 tablespoon liquid from sweet pickles
1/2 tablespoon lemon juice
1/4 cup mayonnaise or other thick salad dressing.
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into dressing and mix with other ingredients. Chill for an hour to blend flavors.
4 servings, 3/4 cup each.
(Kathleen Bacon)
Can't wait to start trying these. Those Doe's better start producing soon or they will be the ones I start naming stew, roast, & pie.........
GOOD ON THE GRILL
I guess the most important thing I can tell you, is if you don't want dry rabbit, don't FRY it and don't overcook it.
1 or 2 young fryers, cut into pieces BBQ Sauce.
Parboil the rabbit for 15 minutes. Put on the grill. Cook 10 minutes one side...flip and cook for 10 minutes other side. Put BBQ sauce on both sides, and flip until sauce is cooked on. Seeing as you can grill all year round, this is good for you.
(Juanita Carpenter)
RABBIT PIE
2 Jack rabbits -or- 4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pkg. Prepared biscuits
GRAVY:
Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
Flour
Salt
Pepper
Sage
Poultry seasoning
Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.(12 servings)
(Kathleen Bacon)
NITA'S BBQ SAUCE
One large (128 oz) bottle of ketchup
Mesquite flavoring (liquid preferred)
Honey
Hickory salt
Seasoning salt
Garlic powder
Onion Powder
Dump out the ketchup into a bowl...then you just add the rest of the stuff to the taste you want. Try a quarter cup of mesquite flavoring, half a cup of honey, and who knows with the spices...I just add until it tastes right! No complaints yet, and my kids won't eat the store-bought stuff.
(Juanita Carpenter)
GRILLED RABBIT
1 fryer rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper
Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.
(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).
(Doris L. Carnahan)
FORGOTTEN RABBIT
1 1/2 cups uncooked rice,
1/2 cup milk,
1 can mushrooms with the liquid,
1 can cream of mushroom soup,
1 can cream of celery soup,
2- 3 lb. rabbit ( I use boneless, skinless) any will do though,
1/2 envelope dry onion soup mix,
Salt and pepper.
Mix rice, milk, mushrooms, and soups together and place in a buttered casserole dish. Season rabbit pieces with soup mix, salt and pepper. Arrange pieces of rabbit on top of rice. Cover and bake 1 1/2 hours at 350. I use a large 9 x 13 inch Pyrex and cover with foil.
(Karen Horniak)
SAUTÉED RABBIT WITH SOUR CREAM AND BACON
1 young rabbit
½ cup flour seasoned with
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon thyme
½ teaspoon freshly ground pepper
5 or 6 rather thick slices bacon
½ cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt
Cut the rabbit into serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove, and keep it warm wrapped in absorbent paper. Heat the bacon fat, and brown the rabbit pieces in the fat on both sides. Reduce the heat, and add the stock. Cover the pan, and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit, and serve with mashed potatoes.
(Billie Zumwalt)
RABBIT CHILI
Skin, clean and cut into pieces:
1 med. sized rabbit
Brown the pieces in large skillet in:
2 tablespoons of olive oil.
With:
1 clove of garlic; pressed
Add:
1 cup of hot water or light chicken broth or vegetable stock
1/2 tsp. salt
1/2 tsp. pepper
1 6oz. can of tomato paste
1 tsp. chili powder
2 cups kidney beans
Cover and simmer gently about 2 hours. Before serving, sprinkle with 2 tablespoons of grated cheese.
Place under broiler until cheese is golden brown.
(Holly Bayan)
RABBIT EGGROLLS
2 cups Rabbit meat cooked and diced
1 tbs. Oil
1 clove Garlic finely minced
2 Tbs. Soy sauce
2 Tbs. corn starch or flour
1/2 tsp. grated ginger
1/2 tsp. salt
1/2 tsp. sugar
12 egg roll wrappers
your favorite Veggies
(lettuce, carrots, peas, cabbage } or a 16 oz bag of chow mien veggies will do.
Stir fry Garlic in oil, add Veggies and Rabbit. Stir fry for 6 minutes, add rest of ingredient. Cook stir fry till thickening begins and cool place Eggroll wrappers and Fill. Fry eggrolls @ 365 for 2-3 minutes.
(Tammy Norton)
FRENCH SAUTÉED RABBIT WITH BRANDY SAUCE
2 to 3 lbs. rabbit, cut into serving pieces
1/4 cup olive oil
1/4 stick butter
1/4 tsp. pepper
1/2 cup chopped onion or shallots
1 cup cognac
4 cups white wine
1 bay leaf
Pinch each thyme, ground cloves, and garlic powder (or one clove fresh
garlic, mashed).
1 cup heavy cream
1/2 lb. fresh mushrooms, slices
3 green onions, finely chopped
1/4 cup cognac
Brown rabbit pieces in oil/butter blend. Season with salt and pepper. Add chopped onions and cook for 10 minutes. Add 1 cup cognac, white wine, bay leaf, thyme, cloves and garlic. Simmer for 15 minutes. Remove rabbit pieces from pan. Strain sauce and mix with heavy cream. Return meat and simmer over low heat 30 minutes or until tender. (I prefer to put it in a 350 oven for about 45 minutes). Add mushrooms and green onions, which have been sautéed separately. Add a little more cognac and taste for seasoning. Serve rabbit on heated platter and pour sauce over. Serves 4 to 6. Excellent with noodles.
(Doris L. Carnahan)
HUNGARIAN RABBIT WITH CREAM SAUCE AND MUSHROOMS
2 to 3 lb. fryer rabbit
3 slices bacon, chopped
1 tbls. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbls. flour
1 medium onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
Pinch: allspice, thyme, 4-5 peppercorns and a bay leaf.
1 small can tomato sauce
1 pt. sour cream (yogurt is an excellent substitute).
1/2 lb. button mushrooms
In a Dutch oven cook bacon until crisp. Add butter, melt and add rabbit pieces and brown lightly. Season with salt and pepper. Blend four into grease in skillet. Add chopped vegetables, remaining seasonings and tomato sauce. Cover and cook over low heat for about 45 minutes or until tender. Remove rabbit. Strain gravy, mix with sour cream or yogurt and pour over meat. Sauté mushrooms separately in small amount of butter and place on meat before serving. Serves 4 to 6.
(Doris L. Carnahan)
SAUTÉ DU LAPIN AU VIN BLANC
Rabbit Stewed in White Wine Sauce.
2 1/2 to 3 lb. rabbit, cut into serving pieces
1 cup dry white wine
2 tbls. white wine vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 tsp. dried thyme
1 bay leaf
2 tsp. finely chopped fresh parsley
1/2 tsp. salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tbls. butter
12 to 16 peeled white onions, about 1 inch in diameter (or course chop a
large onion as a substitute).
3 tbls. finely chopped shallots
1/2 tsp. finely chopped garlic
2 tbls. flour
1 1/2 cups beef or chicken stock (I prefer chicken)
Bouquet garnish made of 4 parsley sprigs, and 1 bay leaf, tied together.
Wash rabbit under running water and dry it with paper towels. Combine 1/2 cup of the wine, 1 tbls. wine vinegar, olive oil, the sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate the rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.
Simmer the pork dice in 2 cups of water for 5 minutes. Drain and pat dry with paper towels. In a heavy 10 to 12 inch skillet, melt 1 tbls. butter over moderate heat and in it brown the pork dice until they are crisp and golden. Set the pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer to a bowl.
Remove the rabbit from the marinade and dry with paper towels. Reserve the marinade.
Brown the rabbit in the skillet, adding more fat as needed, then transfer the pieces to a heavy flameproof 2 to 3 qt. casserole. Pour off almost all of the fat from the skillet, add the shallots and garlic and cook, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring over low heat 1 minute. Remove from heat and pour in the remaining 1/2 cup wine and stock, stirring constantly. Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garnish, reserved marinate and browned pork dice. Preheat the oven to 350.
Bring the stew just to a boil on top of stove, cover and cook on middle shelf of oven for 40 minutes. Gently stir in onions and cook for another 20 minutes, or until the rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir in the remaining 1 tbls. vinegar into the sauce and taste for seasoning. Serve directly from the casserole. 4 to 6 servings.
(Doris L. Carnahan)
ITALIAN AND BREAKFAST SAUSAGE (made with rabbit )
This is modified from my Ciao Italia Cookbook by Mary Ann Esposito. The original calls for boneless pork butt. . .
5 lbs. boneless rabbit meat
1-2 lbs. pork fat (you gotta have this fat).
1 tbls. coarse salt
2 tbls. coarsely ground black pepper
3 tbls. fennel seeds
1 tbls. crushed red pepper flakes (careful here - those pepper flakes are HOT.)
In a large bowl, combine the meat and all the seasonings. Mix well. Test for seasoning by frying a small patty - taste and correct seasoning. (This frying and tasting is very important).
For those of you who butcher a pig - I used fresh side meat for the fat portion. If you don't have access to this meat source, ask a butcher to save you some fat from around the kidneys of a hog. This is the best fat if you don't have side meat. Don't use bacon for the fat!
I also used natural hog casings and made sausages but you can "patty" them out with no problem. Making sausages requires more equipment.
This is an excellent recipe!
(Doris L. Carnahan)
HOPPING WINGS OF FIRE
From the New Moon Rabbit Farm Cook Book
Cholula is not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer
4 tablespoons unsalted butter
1/2-cup Cholula Hot Sauce (you can sub. Your own favorite hot sauce)
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste if you like really hot.
2-teaspoons brown sugar
2 teaspoons cider vinegar
1-2 quarts peanut oil, for frying
3 teaspoon cayenne pepper
2 teaspoon ground black pepper
2 teaspoon celery salt
6 tablespoons cornstarch
12 Rabbit front legs
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
While the oil heats, mix together the cayenne, black pepper, celery salt, and cornstarch in a small bowl.
Dry the rabbit with paper towels and place in a large mixing bowl.
Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
Fry half the rabbit wings until golden and crisp, 10 to 12 minutes or till they float. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the rabbit wings, and toss until the wings are uniformly coated.
4. Spread wings out on baking sheet and place in oven for 3-4 min.
Serve immediately with the carrot and celery sticks and Blue Cheese/Ranch
Dressing on the side.
RABBIT SANDWICH SPREAD
1 Cup finely chopped cooked rabbit meat.
2 Tablespoons finely chopped onion.
2 Tablespoons finely chopped green pepper.
1/4 cup finely chopped celery.
1/4 cup finely chopped sweet pickle or pickle relish.
1/3 cup mayonnaise or other thick salad dressing
Salt to taste.
Mix all ingredients well. Keep cold and use within a week.
Makes 1 &1/2 cups, enough for 6 sandwiches, 1/4 cup each.
(Kathleen Bacon)
RABBIT SALAD
2 cups coarsely cut cooked rabbit meat.
1/4 cup chopped sweet pickle
1/2 cup chopped celery
1 Tablespoon chopped onion
1/2 cup diced cooked potatoes
1/2 teaspoon salt
1 tablespoon liquid from sweet pickles
1/2 tablespoon lemon juice
1/4 cup mayonnaise or other thick salad dressing.
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into dressing and mix with other ingredients. Chill for an hour to blend flavors.
4 servings, 3/4 cup each.
(Kathleen Bacon)
Tuesday, March 24, 2009
Garlic oil spray for pest control in garden
Garlic Oil Sprays:
Organic gardeners have long been familiar with the repellent or toxic affect of garlic oil on pests. when it is combined with mineral oil and pure soap,as it is in the recipe that follows, devised at the Henry Doubleday Research Association in England, it becomes an effective insecticide. Some studies also suggest that a garlic oil spray has fungicidal properties.
Protection Offered: Good results, with quick kill, have been noted against aphids, cabbage loopers, earwigs, June bugs, leafhoppers, sqaush bugs and whiteflies. The spray does not appear to harm adult lady beetles, and some gardeners have found that is does'nt work against the Colorado potaoe beetles, grape leaf skeletonizers, grasshoppers, red ants, or sowbugs.
How to Make: Soak 3 ounces of finely minced garlic cloves in 2 teaspoons of mineral oil for at least 24 hours. Slowly add 1 pint of water that has 1/4 ounce liquid soap or commercial insecticide soap mixed into it. Stir thoroughly and strain into a glass jar for storage. use at a rate of 1 to 2 Tablespoons of mixture to a pint of water. If this is effective, try a more dilute solution in order to use as little as possible.
How to Use: Spray plants carefully to ensure thorough coverage. To check for possible leaf damage to sensitive ornamentals from the oil and soap in the spray, do a test spray on a few leaces or plants first. If no leaf damage occurs in 2 or 3 days, go ahead and spray more.
Organic gardeners have long been familiar with the repellent or toxic affect of garlic oil on pests. when it is combined with mineral oil and pure soap,as it is in the recipe that follows, devised at the Henry Doubleday Research Association in England, it becomes an effective insecticide. Some studies also suggest that a garlic oil spray has fungicidal properties.
Protection Offered: Good results, with quick kill, have been noted against aphids, cabbage loopers, earwigs, June bugs, leafhoppers, sqaush bugs and whiteflies. The spray does not appear to harm adult lady beetles, and some gardeners have found that is does'nt work against the Colorado potaoe beetles, grape leaf skeletonizers, grasshoppers, red ants, or sowbugs.
How to Make: Soak 3 ounces of finely minced garlic cloves in 2 teaspoons of mineral oil for at least 24 hours. Slowly add 1 pint of water that has 1/4 ounce liquid soap or commercial insecticide soap mixed into it. Stir thoroughly and strain into a glass jar for storage. use at a rate of 1 to 2 Tablespoons of mixture to a pint of water. If this is effective, try a more dilute solution in order to use as little as possible.
How to Use: Spray plants carefully to ensure thorough coverage. To check for possible leaf damage to sensitive ornamentals from the oil and soap in the spray, do a test spray on a few leaces or plants first. If no leaf damage occurs in 2 or 3 days, go ahead and spray more.
Thursday, March 19, 2009
Homemade deodorant
As found in the post about natural deodorant on Homesteading today:
Homemade Deodorant
Ingredients:
Coconut oil
baking soda
arrowroot powder or cornstarch
Combine equal portions of baking soda & arrowroot powder. I use about 1/4 cup each. Then slowly add coconut oil and work it in with a spoon until it maintains the substance you desire (I use approx 5-6 Tablespoons). It should be about the same texture as the store bought kind.
Wanted to preserve the recipe before I lose it. As with majority of info on this blog, it is found throughout the net or in books. I copy & post them here for my own file documentation and leave it open for anyone else who may be in search of something I have here. In most cases if applicable, the original link to the site will be listed.
Homemade Deodorant
Ingredients:
Coconut oil
baking soda
arrowroot powder or cornstarch
Combine equal portions of baking soda & arrowroot powder. I use about 1/4 cup each. Then slowly add coconut oil and work it in with a spoon until it maintains the substance you desire (I use approx 5-6 Tablespoons). It should be about the same texture as the store bought kind.
Wanted to preserve the recipe before I lose it. As with majority of info on this blog, it is found throughout the net or in books. I copy & post them here for my own file documentation and leave it open for anyone else who may be in search of something I have here. In most cases if applicable, the original link to the site will be listed.
Monday, March 9, 2009
Home herbal face and body care recipes
Lemon used as an astringent for facial care, it helps to prevent wrinkles and is great for use in facial masks for refreshing the skin. Applying lemon juice to facial blemishes is a popular form of treating acne.
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Calendula milk facial
Oil of bays
An infused oil of bay has a long history of use as a pain reliever for arthritic aches and pains, lower back pain, earaches, and sore muscles and sprains. Try making your own oil of bays, since it is hard to find a good commercial source for this oil. Make following the directions for herb infused oils.
Solar infusion~ Using the 'simplers' measure, place the herbs and oil in a glass jar and cover tightly. Place in a warm,sunny window and let infuse for about 2 weeks. Add one tablespoon of apple cider vinegar or white wine to help break down the plant material. Strain and re bottle. For a stronger oil, add a fresh batch of herbs and let infuse for two more weeks.
Double boiler method~Place herbs and oil in a double boiler ,covered with a tightly fitting lid and bring to a slow simmer. SLOWLY heat for 1/2 hour to an hour, checking frequently to make sure oil is not overheating. The lower the heat and longer the infusion time the better quality of oil.
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Yucca pet supplement, arthritis
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Calendula stimulates the grows of skin cells to fight wrinkles, keeps complexion smooth, moist, and helps fight acne breakouts.
Make a good skin care tea by steeping 1 teaspoon of dried calendula flowers in 1 cup of hot water for 5 to 10 minutes. Strain, cool, and apply to the face with a cotton ball or clean cloth.
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Ginger and rosemary bathMake a strong tea with grated fresh ginger, about 1 1\2 cups of water to a tablespoon of ginger. Strain and add to bath water, with 6 drops of rosemary essential oil. Good for sore muscles, fibromyalgia, and arthritis pain.
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Vinegar and Herbs Hair RinseThe herbs in this hair and scalp rinse have antifungal and soothing properties. The vinegar helps restore the hair's correct pH. Heat the vinegar just to boiling. Pour over herbal blend and steep for 10 minutes. Strain, and bottle. Use about 1/4 cup of herb vinegar diluted in 2 cups of warm water as a rinse to soften hair and add shine.
- 2 cups apple cider vinegar
- 1/4 cup (4 tablespoons) of sage, rosemary, or thyme (or any combination)
Lemon Balm Toner
- 1/2 cup lemon balm leaves (dried)
- 1/2 cup witch hazel
- 1/2 cup vodka
- 1 cup water
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Calendula milk facial
A lotion made from one cup of fresh calendula blossoms simmered in two cups of milk is an excellent wash for the complexion.
****************************************Oil of bays
An infused oil of bay has a long history of use as a pain reliever for arthritic aches and pains, lower back pain, earaches, and sore muscles and sprains. Try making your own oil of bays, since it is hard to find a good commercial source for this oil. Make following the directions for herb infused oils.
Solar infusion~ Using the 'simplers' measure, place the herbs and oil in a glass jar and cover tightly. Place in a warm,sunny window and let infuse for about 2 weeks. Add one tablespoon of apple cider vinegar or white wine to help break down the plant material. Strain and re bottle. For a stronger oil, add a fresh batch of herbs and let infuse for two more weeks.
Double boiler method~Place herbs and oil in a double boiler ,covered with a tightly fitting lid and bring to a slow simmer. SLOWLY heat for 1/2 hour to an hour, checking frequently to make sure oil is not overheating. The lower the heat and longer the infusion time the better quality of oil.
*********************************************************
Yucca pet supplement, arthritis
Add a teaspoon or so of powdered yucca root to your dog or cat's food to stimulate appetite and increase absorption of nutrients in your animals diet. Yucca is commonly added to dog, cat, horse, or cattle feed to optimize the nutritional value of an animal's food, and to reduce unpleasant odors in urine and feces in house pets. Yucca is also thought to relieve joint pain of arthritis in both humans and animals.
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