April 10th, 2007 by alice
Tags: Carbonara, Fettuccine
INGREDIENTS
- 3cupssliced mushrooms
- 1cup dicedlean ham
- 1smallonion, diced
- 1teaspoon crushedgarlic
- 1 (375 ml)canevaporated skim milk
- 3/4cupskim milk
- 2 (30 g)packets lite mushroom & chive cup asoup
- 2tablespoons gratedparmesan cheese
- 1tablespoonreduced fat margarine
- 2tablespoonsplain flour
- 1teaspoonbeef stock powder
- salt and pepper
- 300g dryfettuccine pasta
DIRECTIONS
- Coat a large not stick pan with cooking spray.
- Sauté garlic and onion for 2 minutess.
- Toss in ham and cook 2 minutes.
- Add sliced mushrooms and cook a further 2-3 minutes.
- Remove from pan and set to one side.
- In same saucepan melt margarine, add flour mixing well.
- Slowly add in evaporated milk and then skim milk, mixing continually until smooth.
- Stir in dry soup mix, stock powder and parmesan cheese.
- Return mushroom mixture to pot and combine well, add salt and pepper to taste.
- Fill a large saucepan 3/4 full with water add a pinch of salt (optional).
- Bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
- Cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
- Pour sauce over pasta and serve.
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April 10th, 2007 by alice
Tags: Fried, Gravy, Rabbit
INGREDIENTS
- 2 youngrabbits
- 2egg yolks, slightly beaten
- 1cupbuttermilk
- 1cupflour
- 1/4cupyellow cornmeal
- 1teaspoonsalt
- 1/2cuplard
- 1cupmilk
- 1teaspoonpepper
- salt
DIRECTIONS
- Wash rabbit and thoroughly disjoint.
- Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt.
- Beat until smooth.
- Heat lard in a frying pan to 360 degrees.
- Dip rabbit in batter and fry in lard, 7 minutes on each side.
- Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes.
- Remove rabbit and drain on brown paper.
- Pour off all but 2 teaspoons of lard in pan.
- Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan.
- When smooth, gradually stir in milk.
- Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes.
- Add a little more milk if gravy seems too thick.
- Remove from heat, add pepper, then salt to taste.
- Serve with rabbit.
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April 10th, 2007 by alice
Tags: Fatback, Rabbit, Stew
INGREDIENTS
- 1rabbit, dressed
- 1/4lbsalt pork
- 2cupswater, cold
- 4cupspotatoes, cubed
- 1cuptomatoes
- 2cupscarrots, sliced
- 1cupcelery, diced
- 1/2cuponions, chopped
- 2teaspoonssalt
- 1/2teaspoonpepper
- 3tablespoonsflour
DIRECTIONS
- Cut rabbit into serving pieces.
- Put into covered pan with salt pork (fatback) and 1-1/2 cups water.
- Boil slowly 1-1/2 hours or until tender.
- Drain, reserve broth.
- Remove meat from bones and cut into 2 inch pieces.
- Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
- Bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
- Add seasonings and flour moistened with remaining 1/4 Cup cold water.
- Stir until broth thickens slightly.
- Suggestions: Try adding Blackeyed Peas instead of carrots.
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April 10th, 2007 by alice
Tags: Rabbitpplejack, Snowshoe
INGREDIENTS
- 2snowshoe hares, cut into serving pieces
- 8tablespoonsflour
- 6-8tablespoonsbacon fator lard
- salt & pepper
- 1/2teaspoonthyme
- 1/2teaspoonbasil
- 2clovesgarlic
- 1cupwhite wine or dry vermouth(Or more)
- 1cupApplejack(or substitute brandy or apple cider)
- 1bay leaf
- 1teaspoonWorcestershire sauceor mushroomcatsup
- 1/2lbmushrooms, sliced
- 2tablespoonsbutter
- 1tablespoonflour (optional)
DIRECTIONS
- Roll serving pieces in flour or shake in paper bag and saute in fat or lard in skillet or electric skillet, turning often, until browned (about 15 minutes on medium heat).
- Add remaining ingredients, save the mushrooms and butter, cover, and simmer for 1-1-1/2 hours.
- After an hour saute the mushrooms in the butter for 5 minutes, then add them to the skillet.
- Timing instructions cannot be exact, so you must test the biggest pieces of hare from time to time.
- If sauce thickens too much, add more white wine; if after, say, 1-1/2 hours it is not thick enough, make a paste of one tablespoon flour and liquid and stir into sauce.
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April 10th, 2007 by alice
Tags: Hasenpfeffer, Sour, Sweet
INGREDIENTS
- 1rabbit
- 1quartvinegar
- 2tablespoonssalt
- 1tablespoonpickling spices
- 1tablespoonpeppercorns
- 2largeonions, sliced
- 2tablespoonsfat
- 2tablespoonsflour
- 1cup coldwater
- 1teaspooncinnamon
- 1/2teaspoonallspice
DIRECTIONS
- Cut rabbit into serving portions.
- Place in slow cooker and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
- Let stand in a cool place for 24 hours.
- Drain, cover with boiling water and simmer until tender (about 1 1/2 hours).
- Melt fat in frying pan, blend in flour and add water, stirring constantly.
- Cook until thickened.
- Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer for 1 hour.
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