1 whole rabbit (prefer before 16 weeks old)
1 can of dark or light beer (or sub 12 oz. salted water if you don't like beer, but I promise it tastes so good!)
2 Tb. salt
TURKEY POT PIE (makes two 9 inch pies)
2 double pie crusts (pre-made or your favorite recipe!)
2 Qt. diced turkey
12 oz. frozen carrots & peas (this is to make this recipe easy after a week of busy thanksgiving cooking, but you can easily chop fresh carrots and celery if preferred!)
1 large onion, diced small
6 Tb. butter
1/2 C. flour
1 1/2 C. turkey broth
2 C milk
1 small egg
TO FREEZE: I like to place a piece of parchment over the top of pie to protect it, then wrap tightly in saran wrap. freeze.
TO BAKE FROM FROZEN: preheat oven to 375* remove saran wrap/parchment, and put frozen pot pie in oven. set timer for 1 hour, but may need an extra 15-30 minutes.
TURKEY ENCHILADAS (makes TWO 9x13 casserole dishes - one for dinner and one to freeze for a rainy day)
2 Qt. leftover turkey meat, shredded or cubed
2 C. green or red tomatillo enchilada sauce
3 C. cheese
12 medium tortillas (we like the corn-flour blend best but you can use 8 large flour tortillas instead if desired)
sour cream béchamel (below)
FOR RED ENCHILADAS: Pour 1/2 C. red enchilada sauce into the bottom of each casserole. Mix turkey meat with the béchamel and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining red sauce and top with cheese
FOR GREEN ENCHILADAS: Pour 1/2 C. béchamel sauce into the bottom of each casserole dish. Mix turkey meat with the green enchilada sauce and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining béchamel sauce and top with cheese
TO BAKE FROM FRESH: preheat over to 350* and bake for about 45 minutes until cheese is bubbly.
TO FREEZE FOR LATER: cover tightly with a piece of tin foil (spray lightly with pan spray to prevent it from sticking to cheese) then wrap in a layer of saran wrap tightly. label and freeze.
TO BAKE FROM FROZEN: preheat oven to 350* pull casserole out of freezer, remove saran wrap (leave foil) and place into oven for 1 hour. remove tin foil and cook 20 more minutes until cheese is bubbly and internal temp is 140*+
for the sour cream béchamel:
1/2 C. turkey fat (I use the fat from making broth with the turkey carcass, but you can use a stick of butter too)
1/2 C. all purpose flour
1 C. sour cream
2 C. turkey stock
salt and pepper to taste
1 Lb. ground pork sausage (we like a spicy Italian mix)
4 ea. Quail
2 tsp. salt
1 Tb. pepper or favorite seasoning
2 Tb. olive oil
2 dozen hard boiled and peeled quail eggs (makes 1 pint jar)
3/4 C. vinegar (we like equal parts white wine and apple cider)
1 tsp. pickling spice (minced onion, dill, mustard seeds)
1 tsp. kosher salt
optional additions: cajun seasoning, spicy chiles (fresh or dried), yellow mustard (my favorite)
4-8 skinless quail (in this recipe, I use 2 per person, although usually one is enough, but I want the leftovers!!)
2 Tb. olive oil or butter
1 white onion, diced
a pinch each of cayenne and nutmeg
2-3 Tb all purpose flour
12 oz. broth (I used turkey)
4 oz. heavy cream
LEFTOVER QUAIL "Rice-Not-Roni"
leftover quail, remove meat from bones
leftover gravy from recipe above
PAN GRILLED QUAIL
So easy and so delicious! It's my new favorite 20 minute weeknight recipe :)
I use a weighted cast iron grill pan, that I preheat well over medium low heat to simulate a grill, but you could just as easily grill these too or even put them in a plain old cast iron pan, but I do recommend weighting them with a bacon weight (or a clean brick if that's what you have)
I season the quail with my favorite multipurpose rub (premix, makes enough for several meals):
1 Tb. sea salt
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. sweet paprika
1 tsp. garlic powder
1 tsp. lemon pepper seasoning
1 tsp. coriander
1 tsp. dried oregano
I really like to sprinkle the quail with a little bit of white vinegar, this step is optional but I really like the flavor and it helps the seasoning stick to the birds better. Just don't let it sit on the quail (have you ever made ceviche? same concept)
Place the birds side down in the hot pan and place the weight on top. Pan should be hot enough to be sizzling, but still on medium low heat. let cook for about 8-10 minutes. remove weight and turn birds to the other side. you should have a nice grill marks and caramelized skin. place weight back on top and cook for about 8-10 minutes on second side. when time is up, turn off heat. I like to leave the weight in place but let it sit for about 5 minutes to "rest" so that when you serve them they are juicier.
shown in picture with a simple saute of kale, onions, bell peppers and cherry tomatoes with goat cheese (and fresh baked bread, not shown)
Thanks to one of our repeat customers for sharing this picture! This is what her 90# half pig share looked like (she chose ham, bratwurst, bacon, and pork chops)
1 Rabbit, quartered
1 onion, diced
1 c. rabbit broth (or chicken broth)
a mild oil such as canola or vegetable
1/2 c. sliced almonds
2 c. green beans, whole or chopped
3 Tb. butter
1/4 c. all purpose flour
2 Tb. heavy cream
basmati rice to serve
in a saute pan, over medium heat, gently cook almonds while stirring frequently until they are fragrant and starting to color at the edges. pour them out onto a side plate and keep pan over medium heat. season (salt and pepper) and brown rabbit quarters. remove pan from heat and place rabbit quarters into pressure cooker with diced onion and broth. cook for 35 minutes at 10 lbs.
While it is cooking, start rice and get saute pan hot again, searing green beans with salt and a touch of oil. turn heat off and let beans rest.
When rabbit is done, remove from cooker and let cool until able to handle. meanwhile, pour beans out into serving dish and heat pan a final time, this time add butter and melt. when all melted add flour and whisk. when roux is bubbly, pour in the cream and whisk again. add 1 c. of broth from the pressure cooker and whisk until gravy is smooth and simmering before turning off heat.
to finish, seperate meat from rabbit bones, putting meat with beans, gravy, almonds and rice into serving dishes. cheers!
The days are longer, and there are chicks every where. Our broilers are flying off the shelf and new baby pigs are on the way. The Silver Fox rabbits are chillin in the sun. The quail are almost to egg laying age. And we are going to start filling our thanksgiving turkey harvesting class there are only 5 slots, that will fill fast! To top it all off, it's the first day of spring and they are talking about snow forecasts! Ugh... Anyways the sun is breaking, chickens are crowing and I'm off to do morning chores.