For really detailed and wonderful instructions on how to cut up a whole rabbit, click on this link: How to Cut Up a Rabbit.
Ground Lamb with Orzo
1 pound of ground lamb
2 tablespoons + 2 tablespoons of olive oil
1 medium yellow or white onion, finely chopped
1 1/2 cans of chopped or crushed tomatoes
1/2 cup of water
2 stalks of celery, chopped
1 bay leaf
1 1/2 cups of orzo pasta (or other small pasta)
4 cups of boiling chicken broth or stock
freshly ground black pepper
1 bunch of fresh parsley, chopped
grated kefalograviera (or other hard salty cheese) – optional (we used Feta)
Over medium heat, brown the lamb in 2 tablespoons of olive oil, using a fork to separate the meat out into small pieces. (Note: because ground lamb is softer than ground beef, take care not to mash it when breaking it up.)
When meat is browned just to the point where it doesn’t look red, transfer to a colander and drain.
Over medium heat, sauté chopped onion in 2 tablespoons of olive oil. When the onion turns translucent, stir in drained lamb, tomatoes, 1/2 cup of water, celery, bay leaf, 1 rounded teaspoon of sea salt, and 1/4 teaspoon of pepper. When it reaches a boil, cover and reduce heat to a simmer, cooking for 20 minutes. Taste and add more salt and pepper to your preference.
Greek Style Nachos
Preparation time: 20 minutes
Cook time: 10 minutes
1-1/2 pounds ground American Lamb
1-1/2 cups chopped onions
2 teaspoons minced garlic
1 teaspoon dry oregano
1 teaspoon smoked paprika
1/2 teaspoon crushed, toasted fennel seeds
1/2 teaspoon cracked black pepper
Kosher salt, as needed
6 cups plain pita chips
1 cup diced ripe tomatoes
1/2 cup sliced scallions
1/2 cup crumbled plain feta
1/2 cup sliced pitted Kalamata olives
1/2 cup Greek-style nonfat yogurt
4 mint sprigs
In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve.
For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.
Recipe courtesy of Robert Irvine
2 hr 40 min
2 hr 20 min
3 pounds rabbit, cut into stew sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms
Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
2006 Robert Irvine, All Rights Reserved
Minced Lamb with Peas from The Indian Slow Cooker by Anupy Singla
4lb minced or ground lamb
1/2 C vegetable or canola oil
1 red or yellow onion peeled or roughly chopped
1 4″ piece of ginger peeled and roughly chopped
20 cloves of garlic
4 to 6 green Thai, Serrano or Cayenne chillies stems removed
1 can tomato puree (I used a jar of my canned whole tomatoes and pureed them)
8 fresh or dried Indian or regular bay leaves
4 TBS ground cumin
4 TBS ground coriander
2 TBS red chili powder
2 TBS sea salt
1 tsp turmeric powder
1/2 C chopped fresh cilantro
2 C fresh or frozen peas
1. Turn slow cooker on to high, add lamb and oil, allow it to heat up while you prep the other ingredients.
2. In food processor, grind the onions, ginger, garlic and green chilies into a paste. Add this mixture into the slow cooker along with the tomato puree, bay leaves, cumin, coriander, garam masala, red chili powder, sea salt and turmeric.
3. Cook on high for 7 hours. Turn the slow cooker off and add cilantro and peas. (If peas are fresh, cook them in warm water before adding.) Replace the cover and let sit for 10 minutes. Eat with steaming basmati rice.