Posted by
Tiffany on Apr 10th, 2012 in
Rabbit Recipes |
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Easter may be over, but it doesn’t mean that the bunny needs to leave your table or that you have to pack away some of your recipes for the most special of occasions.
Last week, I came across this article about a German immigrant who had brought his grandmothers traditions (and recipes) with him to America…and to this day he still enjoys a great Hasenpfeffer, sauerkraut and bread dumplings for Easter...
We are all concerned about our health (or at least we should be!) and one great thing about raising your own rabbit meat is not only that you’ll know exactly what has gone into your rabbit, but you’ll also be eating a leaner protein-rich diet. Pound-for-pound, rabbit meat has FAR MORE protein and LESS fat than other meats. This means you’ll not only be spending less for food, but you’ll have the...
Posted by
Tiffany on Oct 29th, 2010 in
Rabbit Recipes |
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You can’t always eat rabbit the same old way, so try this lime-infused dish with a bit of a kick.
Lime Rabbit
1 rabbit, cut into pieces
Salt and pepper, to taste
Oil for cooking
1/3 cup olive oil
1/3 cup lime juice
4 tablespoons onion, minced
2 teaspoons dried tarragon
1 teaspoon salt
1 teaspoon Tabasco
1-2 tablespoons flour
Water or chicken stock
Season rabbit with salt and pepper. Lightly brown in...