My Recipes
My Grandmother taught me to cook. Born at the dawn of the twentieth century, and spending most of her life on a farm, she knew how to cook virtually anything. She liked to cook and was goooood at it. I loved to watch her and still feel close to her when I cook. Being a man, my thing is meat. I never milked a soy nor did I ever shoot a tofu. If I list it here, I have cooked it, liked it, and survived it. I hope you enjoy them. I'll add to it from time to time..................................................................
Rabbits
If you have never tasted rabbit you are in for a treat. I love wild rabbit, but it can be a little tough. Farm raised rabbit is tender and lacks the game taste that some dislike.
Being Thanksgiving weekend, these first two recipes were what we served for Thanksgiving dinner. Everyone loved it, for some it was their first taste of rabbit. Bet it won't be their last!
Being Thanksgiving weekend, these first two recipes were what we served for Thanksgiving dinner. Everyone loved it, for some it was their first taste of rabbit. Bet it won't be their last!
Buttermilk Fried Rabbit
2 Rabbits cut into serving size pieces
Soak overnight in:
2 cups Buttermilk
2 tbs Italian Seasoning
1 tbs Paprika
1 tbs Garlic Powder
1 tsp Cayenne Pepper
Next Day
Heat oil to 325 in skillet or deep fryer
Mix in plastic bag
2 cups Flour
1 tsp Salt
Black Pepper to taste
Shake rabbit to coat and fry 12 - 16 minutes until done. Hind legs take longest.
FANTASTIC
Soak overnight in:
2 cups Buttermilk
2 tbs Italian Seasoning
1 tbs Paprika
1 tbs Garlic Powder
1 tsp Cayenne Pepper
Next Day
Heat oil to 325 in skillet or deep fryer
Mix in plastic bag
2 cups Flour
1 tsp Salt
Black Pepper to taste
Shake rabbit to coat and fry 12 - 16 minutes until done. Hind legs take longest.
FANTASTIC
Lapin a La Cocotte (French Rabbit Stew)
Now I'm not a fancy cook - but this is simple and delicious.
You need
1 lg Rabbit cut into serving size pieces
3 tbs Oil (bacon drippings are best)
11/2 Onions Sliced
3 Cloves Garlic Minced
1 cup Beef Broth
1/4 cup Red Wine
2 tbs Thyme
2 tbs Parsley Flakes
2-3 Bay Leaves
Salt & Pepper to Taste
Caramelize onions along with garlic in oil
Remove and save
Brown rabbit in remaining oil
When Golden sprinkle with flour and continue to brown until coated on all sides
Add back onions, broth, wine, thyme, parsley, bay leaves, s&p
Cover and simmer over low heat for 1 full hour
Sauce serves well over potatoes
You need
1 lg Rabbit cut into serving size pieces
3 tbs Oil (bacon drippings are best)
11/2 Onions Sliced
3 Cloves Garlic Minced
1 cup Beef Broth
1/4 cup Red Wine
2 tbs Thyme
2 tbs Parsley Flakes
2-3 Bay Leaves
Salt & Pepper to Taste
Caramelize onions along with garlic in oil
Remove and save
Brown rabbit in remaining oil
When Golden sprinkle with flour and continue to brown until coated on all sides
Add back onions, broth, wine, thyme, parsley, bay leaves, s&p
Cover and simmer over low heat for 1 full hour
Sauce serves well over potatoes
Breads
PC's Cornbread (the only recipe I use)
PC was a good friend who taught me many things, this is one of them.
Place 3 tbs Oil in a 12" cast iron skillet
Place in cold oven and preheat to 400
While preheating mix together
3 cups Self Rising Cornmeal
1 tsp Salt
Cayenne Pepper to taste
Mix with fork
Add
3 eggs
Mix well with fork
Add Buttermilk a little at a time and mix until it has the consistency of cake batter
Remove skillet from oven and slosh oil around to coat
Pour in cornbread batter and return to oven
Reduce heat to 350 and bake 35 minutes
It should pull away from edges and begin to crack on top
Set oven to broil and brown top to dark golden brown
Serve with real butter and anything else
When you enjoy this recipe remember that old men are a wealth of knowledge.........................
PC was a good friend who taught me many things, this is one of them.
Place 3 tbs Oil in a 12" cast iron skillet
Place in cold oven and preheat to 400
While preheating mix together
3 cups Self Rising Cornmeal
1 tsp Salt
Cayenne Pepper to taste
Mix with fork
Add
3 eggs
Mix well with fork
Add Buttermilk a little at a time and mix until it has the consistency of cake batter
Remove skillet from oven and slosh oil around to coat
Pour in cornbread batter and return to oven
Reduce heat to 350 and bake 35 minutes
It should pull away from edges and begin to crack on top
Set oven to broil and brown top to dark golden brown
Serve with real butter and anything else
When you enjoy this recipe remember that old men are a wealth of knowledge.........................
Simple Chicken and Dumplings
1 Whole Chicken
1 Can Chicken Broth
4-5 Carrots - peeled
1 Big Onion - halved
2 Stalks Celery - chopped (sub. celery seed)
2-3 Bay Leaves
Salt & Pepper to taste
2 Cans Cheap Biscuits (or you can make your own)
Place chicken (whole or cut up, but use it all) In a large pot or a pressure cooker (my favorite)
add everything else except biscuits.
Add water to cover (if pressure cooker add water to within 1.5 -2 inches below rim and seal lid)
Bring to boil and reduce to med heat (pressure cook at 10 psi for 55 minutes relieve pressure and remove lid according to manufactures instructions, remove bird and add dumplings same as below without lid)
Low Boil for 1 - 1 1/4 hours
Remove Chicken
Return broth to low boil and drop biscuits in a few at a time - flip after a minute or so and cook until done.
Enjoy
This is how I prepare culled roosters and tough old hens - Good Eat'n
It'll make a tadpole slap a whale............
1 Can Chicken Broth
4-5 Carrots - peeled
1 Big Onion - halved
2 Stalks Celery - chopped (sub. celery seed)
2-3 Bay Leaves
Salt & Pepper to taste
2 Cans Cheap Biscuits (or you can make your own)
Place chicken (whole or cut up, but use it all) In a large pot or a pressure cooker (my favorite)
add everything else except biscuits.
Add water to cover (if pressure cooker add water to within 1.5 -2 inches below rim and seal lid)
Bring to boil and reduce to med heat (pressure cook at 10 psi for 55 minutes relieve pressure and remove lid according to manufactures instructions, remove bird and add dumplings same as below without lid)
Low Boil for 1 - 1 1/4 hours
Remove Chicken
Return broth to low boil and drop biscuits in a few at a time - flip after a minute or so and cook until done.
Enjoy
This is how I prepare culled roosters and tough old hens - Good Eat'n
It'll make a tadpole slap a whale............