Happy Valentine’s Day!
It’s been awhile since my last post… but with good reason (some good and some bad)… Let’s start with bad: We’ve had a sick kitty and injured dog over the last week. Skiddy our cat must have gotten some bad cat food we are guessing, he was really not doing well up until 2 days ago (I wont go into the details of all that but he had some tummy troubles). Our dog Ginger was playing fetch and scraped her throat… she’s the world biggest wuss (a cute wuss) so she wasn’t handling it too well but was really fine after some new wet food and some doggy pain meds (she made it out to be much worse than it was, think man cold).
The good news: It’s that time of year again and I’ve been EXPERIMENTING for the upcoming Food Experiment’s: Taco Experiment! My recipe is top secret right now…. so I can go into detail what I’ve been experimenting with but I can guarantee you it will be bad ass! Last year I won third place in judges pick so I’m hoping to beat that status this year! I love events like this and cannot wait to compete! If you live in or around Austin, please come out and show Zestybeandog some love – tickets are cheap and well worth it, you get 20 delicious creations to sample, a free beer, and live music. I need you!!!
This is a Farmer’s Market Feast to say the least… If you have never had rabbit, I suggest you try it at least once in your life. It’s really good! It has a very light mouth feel and the way I prepared mine made them not gamey at all. Rabbit meat is a source of high quality protein.[20] It can be used in most ways chicken meat is used. In fact, well-known chef Mark Bittman says that domesticated rabbit tastes like chicken because both are blank palettes upon which any desired flavors can be layered.[21] Rabbit meat is leaner than beef, pork, and chicken meat (via Wiki). I roasted 2, 2-3 lb rabbits for 5 people it could have served about 8.
Cook Time: 1.5 hrs (or until done).
Serves: 8
Ingredients:
Rabbit:
- 5-6 lbs of fresh rabbit.
- 2 lemons, juiced
- 2 pads of butter
- 1 tsp sea salt
- 1 tsp pepper
- fresh thyme, 1 TBS
Stuffing:
- 3 Cornbread muffins, broken up
- 2 C. French bread broken up
- 4 Stalks Celery, diced
- 2 Carrots, diced
- 2 large shallots, diced
- 1 clove garlic, minced
- 1/2 C. Chicken stock
- 1/4 C. butter
- 1/2 tsp. Salt
- 1/2 tsp. pepper
- 2 green onion, chopped
- 1 TBs olive oil
Mashed Rutabaga: (Has half the calories of potato version).
- 2 large Rutabagas chopped into 1″x1″ cubes
- 2 TBS. Butter
- 1/4 C. milk
- 1/2 C. parm reggiano cheese
- 1 tsp Salt
- 1/2 tsp pepper
- 2 TBS, Green onion
Roasted Romanesco:
- 1 large bunch of romanesco, cut up into smaller stalks
- 2 TBS olive oil
- Sea salt
- parm reggiano cheese 1/4 cup
Instructions:
- Preheat Oven to 325 F.
- Clean rabbit and pat dry, remove inner organs in any and save for a pate possibly.
- Stuff with stuffing and place in roasting pan.
- Melt butter, add lemon juice and thyme and baste onto rabbit, then season with salt and pepper, there will be plenty left to “re-baste” a second time.
- Cover with foil and cook for 1 hour and 15 min.
- Uncover, re-baste, and cook uncovered until internal temp is 160 F.
Stuffing:
- Heat a large skillet and cook garlic, carrots, shallots, and celery for 5-8 min on medium high in 1 TBS of olive oil.
- Transfer to large mixing bowl with breads, butter, stock, and seasonings, mix well.
- Stuff rabbits evenly.
- Bring lightly salted water to boil in a large pot, add rutabaga chunks and boil until tender, about 30-45 min.
- Drain water and mash adding spice, milk, butter, and cheese. Add green onion last and mix.
- Cover until ready to serve.
- Place cut up romanesco onto a large foil lined cookie sheet, drizzle with olive oil and seasoning, bake for 2–25 min at 325 F.
- Top with parm reggiano cheese.
Enjoy this farmers market feast with good friends, family, and lot’s of wine! Cheers!
Oh no, your poor little fur babies! Hope they are all better now.
All of your meals are so decadent – I would love to come to a dinner party at your home.
🙂 Mandy
They are much better now! Thanks I don’t always cook like this but when I do… I blog it 😉 I wish all of us bloggers could have a feast together! 🙂
Now that would be awesome! 🙂
Those rabbits look and sound great, as does your romanesco. I’ve noticed a distinct difference in taste between wild rabbit and farmed rabbit sold in the shops – the wild one is much nicer 😉
Thanks! They were quite fantastic! I have only had this version, which I picked up from the farmer’s market, so I’m assuming they were not wild 🙂 I will try wild soon. 🙂
I cannot eat rabbit, just like I could not eat cats or dogs unless I had to (I had a pet rabbit once), but I might try your rutabaga or the Romanesco. Good luck with the taco contest.
I totally see your reasoning! If I had a pet rabbit, I couldn’t do it either… but then again I had a chick and I can eat chicken 😉 It’s important to me to eat local, humanely raised meats when I do eat meat though. Do try both of the veggies, you will like them if you haven’t tried them you will be delighted! Thanks for the luck and I’ll keep you posted how it’s going!
What an amazing effort you’ve gone to, it all looks fabulous. I’ve always eaten rabbit in restaurants but haven’t tried cooking it yet myself. I’m ashamed to say that I have no idea what a rutabaga is??? Googling it now…
Thanks! I love cooking meals like this for good friends and fam! Try some rutabaga if you can find it where you live, you may love it!
Very exotic! I tried rabbit a long time ago in India and loved the taste. This looks very tempting.
Thanks! It has such a delightful delicate taste! Cheers!
Your recipes are always so unique. You are a fearless cook to try anything new. Take care, BAM
Aw thank you! I love trying new things, sometimes they are great and sometimes they are not so great… like the Guinea Fowl I cooked Monday…. not so good 😉
Happy Valentine’s day !
Hope your cat and Ginger get well soon.
The rabbit looks delicious, but I always have problem eat a rabbit. I always imagine the cute face and I can never eat it. Weird huh? 😀
Thanks! It was good but I agree it’s not for everyone, esp if you had a pet rabbit as a child… 🙂 Not weird at all!
everything looks great – you have a good eye for composure too for your images.
David in Maine USA
Thank you! Thank you!
The rabbit looks amazing ., we eat a lot of it here and love it. And my, what a feast you prepared! Glad to hear that all the beasties are fine now – we love our pets so much but they do worry us at times don´t they?!
Thanks! I’m so glad they are better too, I was getting worried for a moment there!
This post definitely introduces me to a lot of new things. I knew about rabbit before but I’ve never tasted it.. and yours looks great. But I’ve never heard of Roasted Romanesco before.. and that looks delish as well. Great post
Thanks! I love learning about new foods as well 🙂 One of the many pleasures of being a blogger!
Firstly, good luck with the recipe development. And I am so determined to try cooking rabbit!
Thank you! I cannot wait to compete! You should def try the rabbit, it’s lovely!
Aw, poor pets! Glad they’re doing better now 🙂
I was never a big fan of rabbit until very recently. My neighbour gave me some to try – wild rabbit which she’d bought from a market in the countryside, and it completely changed my views of it… it was amazing. Should try and experiment a bit more with it myself – incidentally, I just cooked with some romanesco for the first time myself the other day. I love those things – those cool patterns on top… so awesome.
Awesome, I wasn’t sure if I would like this variety but it was so good and delicate! I can’t wait to try new things with it! Ah yes the romanesco its beautiful, with it’s geometric pattern, I love it! Hope you getting more and more inspired each day!
WOW, I would love to get my hands on some rabbit so I could make this!
You will love it, and thanks for stopping by!
Yum! I so rarely have rabbit. I want to try this, but it is so hard to find.
I rarely see it in the store, try a farmer’s market if you access to one they usually will. 🙂 It’s worth the search.
We’re huge fans of rabbit around here, but I’ve yet to stuff one. The recipe sounds delish though!
Sorry to hear that your little buddies weren’t doing well recently.
I think the stuffing really help keep the meat moist and delicious… but then again I haven’t (not) stuffed one yet… 🙂
I’m glad they are better too, I was worried!
Yes I could just sample a portion of that, indeed
I am quite hungry after calling into your Space 🙂
Androgoth
I wish we could send samples through the web! That would be wonderful! Thanks for stopping by 🙂
This looks so delicious! It’s another recipe I’ll have to save until I’m back in the states.
By the way, I love your table setting–the Fiestaware plates and the cute serving pieces!
Thank you, the Fiestaware is one my favs!
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