Baked Rabbit Stew! (My favorite meal of all time!)
My favorite meal...Baked Rabbit Stew!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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▶▶???? RECIPE
Cut the rabbit into 6 pieces and coat with seasoned flour.
(2 cups flour, 1 tsp. salt, 1 tsp. pepper, 1 tsp. garlic powder,
and 1 tsp. onion powder. Fry the rabbit in 1/2 inch vegetable
oil in a cast iron pan until golden brown.
Put all the fried rabbit in a big dutch oven and cover all the
pieces with a mixture of 2 cans of cream of mushroom soup,
1 box of chicken broth and 1/2 stick of melted butter.
Also season with 1/2 tsp. salt and 1 tsp. black pepper.
Preheat the mixture on the stove to a light simmer then bake
it in the oven for 3 to 4 hours at 205 degrees. Don't go any
higher on the heat setting.
Now add 1 cup of carrots, 1 cup of chopped onions, 2 cups of
mushrooms, 1 quart of warmed half and half, 1 bag of stir-fry
veggies (it has red,green,yellow peppers in it) and then 1 tbsp. chopped garlic, about 10 little potatoes quartered up then return
it all to the oven at 205 degrees for about 1 more hour.
Don't forget to season with salt and pepper to taste once done.
You can also add a bit of Old Bay, or Creole seasoning.
Enjoy!
#bakedrabbit #rabbitstew #tenderstew #recipe #cookingwithshotgunred
Country Culinary Game pie (Rabbit and sausage)1
Country Culinary Game pie (Rabbit and sausage)1
Be BBQ ready and lets make ITALIAN SAUSAGES (Sicilian Style) from scratch.
#NotAnotherCookingShow #PersonalChef #CookingLesson #homemadefreshsausage #Mediterraneandiet #WithMe
Making sausage yourself truly has become a lost art.
The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.
DIY sausage is one of those “must-haves” if you frequently dine on pork.
The basic Sicilian style sausages are made with ground pork meat, salt, fennel seeds, then to add more flavour and taste, cheese and wine are added.
In Palermo, perhaps, the “Salsiccia condita”, seasoned sausage can be found in most specialty pork stores in a variety of styles.
The process is really simple.
Many people believe that making sausage at home is too time-consuming or that they would rather leave that to the processor, but each of us are individuals with a variety of tastes and with just a little knowledge, you can make your own sausage to your liking with little effort and a super tasty reward.
Equipment Needed
Fortunately, you can order almost all of the necessary tools right off the internet. I personally process quite a lot of meat and pork for salami and sausages. My investment in an electric meat grinder has certainly brought a tremendous return.
I suggest that you buy at least a 1/3 horsepower grinder. They are faster and much quieter.
You can use a stand mixer with the meat grinder attachments
a manual grinder
or you can go all out and buy an electric meat grinder
and add a pedal control
There are all kinds of casings out there, but I find that natural hog or sheep casing is the best for the money. Nothing is quite like using a natural casing. The natural casings “snap” when you bite into them and help to create a beautiful colour to the sausage. If you are going to make sausages, you will need casings.
You don’t have to have a sausage stuffer and I didn’t for a long time, but I do think it is easier and more convenient to have one. Sometimes, using only the grinder attachment causes the sausage to get too hot, resulting in a sub-par texture.
They can be expensive, but if you are planning on making sausage often, the investment is worth it.
Ingredients
- 3 pounds of pork shoulder
- 1 pound ground pork belly
- 20 grams of salt
- 1 tablespoon fennel seeds
- ½ cup grated pecorino romano cheese
- 3/4 cup wine
For the full recipes, visit my website: lucianoschipano.com
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Interested to read a cooking book? check this out
Episode 59 - Rabbit Sausages
Why bother making your own sausages? Well, if you have dietary requirements not met by your favourite banger, you can tweak the recipe, add or remove spices, more or less fat, and so forth. You can use local meats, and varieties of meat that wouldn't normally end up in a sausage - like rabbit. Plus you can absolutely guarantee that hallmark of a premium sausage: No lips or arseholes.
How to Make Rabbit Sausage Patties
This is a very mild sausage geared towards my picky kids. If you'd like more intense flavor, double all the herbs and spices but the salt.
Ingredients:
For every 2 pounds of ground rabbit
2 tsp sage
1 tsp fennel
1 tsp thyme
1 tsp sea salt
1 tsp black pepper
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp garlic powder
1/8 tsp red pepper flakes
Homemade Goose Sausage
By the end of the waterfowl season, I usually have accumulated a fair amount of goose breast. I like to make sausage from that goose. Here's how I go about it.