I went digging in the blog archives this morning for a member and friend, Nancy, who asked for some support with rabbit recipes the other day.... Here are some of the rabbit recipes that we've posted in the last year, as well as others from members (posted in the comments on some of the blog posts)
Two Rabbit Recipes (July 15 2013)
Rabbit for Supper (Feb 6, 2013)
Rabbit Stew (Feb 4, 2013)
Rabbit in the meat shares (Dec 18, 2012)
Just an FYI as well, there was not enough rabbit for everyone this week and so some of you will have a TapRoot smoked ham instead.
Enjoy! Share your recipes if you have a good one, and I will post them on our blog!
It's the time of year where we are taking stock of the frozen and preserved items in our deep freeze at home, it's all well and good to put all these farm fresh fruits and vegetables in jars and the freezer, but it's another altogether to use them before they are fresh in the garden again.
We had a lot of frozen tomatoes that needed to be used up. Last week they were great in a huge pot of veggie chili that got eaten and then put into the freezer to be used as emergency suppers or lunches when there are no leftovers, and yesterday I made a big pot of spaghetti sauce . We had the sauce last night over pasta, and later in the week I'll make a version of huevos rancheros (rancher eggs) by poaching eggs in the sauce and serving with sour cream and corn bread.
Here is the recipe for the spaghetti sauce I made using Salmontail farm sausages.
In a heavy bottomed pot sauté the sausages, cut into 1/2 inch rounds, until cooked.
Add 3-4 cloves garlic and 1 cup each: chopped onions, chopped mushrooms, fresh or frozen peppers, and any other vegetable you like in your spaghetti sauce.
Cook until your onions are transparent, 15 minutes.
Add thyme, oregano, salt, pepper, (your frozen pesto would be great here!) and a bit of crushed hot peppers, and stir.
Once that's all cooking well add your tomatoes. I added one jar or canned whole tomatoes, and then the rest a mix of field and cherry frozen tomatoes. But you could use all canned or all frozen, but you may want to add a little liquid to the bottom if using all frozen until the tomatoes thaw and let their juices out.
I then let this cook for 30-45 minutes, until the tomatoes were nice and cooked down and the sauce was beginning to thicken. I added a dash of maple syrup at the end to cut some of the acidity of the sauce.
There's nothing like a hot bowl of last years garden bounty on a blustery March night.