Welsh Rarebit

(check back later for actual picture of the recipe)

Welsh (Rarebit) Rabbit

3 tbsp. salted butter

12 oz. American cheese, cubed

1½ cup Guinness or other stout beer

3 eggs, beaten

2 tsp. dry mustard

1 tsp. Worcestershire sauce

Hot pepper sauce (optional)

In medium saucepan, melt butter over low heat.  Add cheese and beer and cook over very low heat until cheese melted.  Stir frequently.  In small bowl combine eggs, mustard, Worcestershire sauce and hot pepper sauce. Slowly add to melted cheesy beer mixture, beating with a wire whisk.  Cook for an additional 10-15 on low heat minutes until thickened.  Serve over saltine crackers, or toast.

Food for Thought:

This is one of my all-time favorite hot lunch meals from grade school.  I loved Welsh Rarebit day.  I could never taste rabbit in it and wondered why a rabbit tasted so much like cheese! 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Braised Rabbit

The rotisserie rabbit has been such a big hit for this blog I thought I should add another rabbit recipe.

2½ lbs rabbit pieces

1 lemon, sliced

1 tsp dry mustard

1 tsp paprika

¼ tsp cayenne pepper

½ tsp black pepper

1 tsp garlic powder

1 onion, thinly sliced

1 green, red or yellow pepper, thinly sliced

1 pint stewed tomatoes

1 cup chicken broth

½ cup white wine

1 bay leaf

½ cup flour (more or less)

2-3 tbsp vegetable oil

Cover rabbit pieces with cold water and lemon slices and soak overnight in fridge.  The next day, drain the rabbit and pat the pieces dry with paper towels.  (Soaking overnight with lemon helps whiten the meat and remove any strong gamey taste).

Mix flour, mustard, paprika, peppers and garlic powder together in medium bowl.  Dredge the rabbit pieces through the flour mixture.  Heat oil in large cast iron skillet and fry the rabbit on all sides until golden brown; remove to plate and cover with aluminum foil to keep warm. 

Cook the onion and peppers in the same pan juices for one minute.  Add tomatoes, chicken broth and bay leaf and bring mixture to a boil.  Return rabbit to the pan and spoon the sauce over. 

Partially cover and cook over medium low heat for about 45 minutes; add wine last and cook for 10 more minutes.  Remove bay leaf before serving. 

Yield: 4 servings

© Crackerberries 2011

Rotisserie Rabbit

Okay, so the picture doesn’t make it look all that appetizing … how does one make a picture of a cute little bunny rabbit look appetizing?

And honestly, it does taste like chicken, but better.

 

1 1-2 lb rabbit
12 oz Pepperidge Farms stuffing mix
4 Tbsp butter or margarine
2 stalks celery
1 medium onion
1 can chicken broth
1 tsp crushed rosemary
1 tsp marjoram leaves
½ cup chardonnay wine
¼ cup olive oil
Salt and Pepper to taste


Prepare stuffing according to package directions. Clean rabbit, being sure to cut off any scent glands from legs. Stuff the rabbit with as much stuffing as you can fit into the body cavity. Using food ties and poultry pins, stitch the rabbit together to hold the stuffing in.

Combine rosemary, marjoram, olive oil and chardonnay together in small bowl. Brush over rabbit. Cook in rotisserie for about 40 minutes, stopping twice to brush marinade over rabbit.

Serve with extra stuffing and turnip greens.

© Crackerberries 2009