Slow cooker Rabbit and potatoes

Originally posted by me in MyWholeFoodsLife Facebook group on April 5, 2015

 

Prep about 10 minutes

cook time 4-5 hours in a slow cooker.

Ingredients

• 1 approx 3 lb rabbit from local farmer...
• 4-5 med size potatoes

Seasoning:

Using a spice/coffee grinder to combine the following

• a good handful whole pieces of Rosemary
• coarse ground pink Himalayan sea salt
• small handful of telichery black pepper berries
• freeze dried shallot and onion pieces.
• Grind for 30 seconds
• add in a pinch or two of ground kaala jeera and sumac berries.
• Pulse grinder for a few seconds to mix.

(I get all my whole spices from either my garden, local farmers, or savory spice shop)

Instructions:

• Roughly chop potatoes 'stew' size.
• Place on bottom of slow cooker with 1 cup water.
• Sprinkle in seasoning.
• Rub seasoning on rabbit and place on top of potatoes in slow cooker.
• Cook on high for 1 hour, low for another 3-4. Rabbit should 'fall apart' when you try and take it out.
• Any leftover seasoning store in a jar for another meal

Steak and garlic mashed potatoes

Originally posted by me in GlutenFreeRecipes Facebook group on September 28, 2014

Simple meal proving not everything has to be complicated

 

Ingredients:

• 2 steaks
• 3 red potatoes
• 1/2 med size parsnip
• 4 med size shallots
• Balsamic vinegar
• Salt, pepper and garlic powder
• Butter
• Coconut milk
• Coconut oil

Instructions:

• Skin and rough chop the potatoes drop in pot of water
• Skin and finely chop parsnip and drop in with potatoes
• Cook at med heat for 15-20 until parsnips and potatoes are soft to fork.
• While potatoes cooking:
• Finely cut the shallots into ribbons.
• Put in pan with tablespoon coconut oil.
• Cook a med until starting to become clear.
• Add in balsamic to cover and continue cooking until balsamic reduces to thick glaze and remove from heat.
• The timing should have the potatoes coming off the stove while the balsamic is still reducing.
• Place steaks lightly salted and peppered onto pan on the burner you took potatoes off. Cook 3-5 minutes per side depending on thickness. I shoot for med-rare.
• While steak is cooking:
• Drain water from potatoes
• Mash with butter, salt, pepper, and garlic powder.
• Add a little coconut milk just enough to add some moisture to the mashed potatoes.
• Put steak on plate let sit for 5 minutes while you place the mashed potatoes on the plate and drizzle the balsamic glazed shallots over the potatoes.

German potato salad

Originally posted by me in GlutenFreeRecipes Facebook group on May 26, 2014


Ingredients:

• 4 large baking potatoes
• 4 shallots (small to med size -- to taste)
• 2-3 tablespoons Apple cider vinegar
• 2-3 slices of bacon.  Completely optional if vegetarian. 
• Spices for flavor. My favorites are lemon pepper and salt. Alternately Hungarian sweet paprika, pepper and salt.

 
Instructions:

• Brown up the bacon until crispy.  Whatever your favorite method and put to side until cool on paper-towels.   Skip this step if vegetarian.
• Boil the potatoes in the skin for roughly an hour. Stick a fork in them and if it goes in without resistance they are done.
• Let the potatoes cool for 5-10 minutes
• Peel the potatoes when still warm don't worry if they crumble a little.
• Place peeled potatoes in a bowl and chop loosely.
• Add the apple cider vinegar, finely minced shallots, and spices to the potatoes.
• Pour a few tablespoons of boiling water over it all
• Mix quickly before the potatoes soak up all the liquid.

Notes:

• Serve warm or cold. For me tastes better if it's had an hour in the refrigerator to cool off and of course as leftovers.  
• This is typically a side to grilling for me, but could be a side to any meal.
• Recipe feeds about 10-15 servings as a side
• Since no Mayo this can be safe for a warm day of grilling.
• Depending on what part of Germany you come from mustard may be added for a different flavor profile.

Slow roasted rabbit with cauliflower, potatoes, and rice

Bought a fresh rabbit, never frozen, from farmers market this weekend.  Came up with this recipe to celebrate the find.

Ingredients:

• 4 medium potatoes rough chopped
• 1 3 lb rabbit
• 1 head cauliflower 
• 1/4 cup Avocado oil
• 1/3 cup Spicy unfiltered apple cider vinegar(http://drummingupabettermeal.blogspot.com/2015/07/spicy-unfiltered-apple-cider-vinegar.html)
• 1 cup rice
• 1 cup water
• Telichery pepper and salt mix
• 6 tablespoons Oregon trail spice blend
• 2 tablespoons coconut oil 

Instructions:

• Take rabbit and oil, ACV, and Oregon trail spice blend and put in a plastic sealable bag.
• Marinate for 1-3 hours. 
• Roughly chop potatoes
• place on bottom of casserole dish and almost cover with water.  
• Place rabbit on top and pour the marinade over the rabbit.  
• Place casserole dish in oven and cook at 320 for 1 1/2 hours covered.  
• Toward the end of this time turn up the temperature to 425 and uncover for 20-30 minutes.  
• For the last cook cycle of rabbit rough chop the head of cauliflower and place in pan with 1/2 cup of water and 1 tablespoon of oil and dust lightly with salt and pepper for 20 minutes.   Stirring occasionally to lightly brown all sides.  
• In rice cooker heat up 1 tablespoon coconut oil.  Add one cup rice combine with the heated oil and then add the water and a light dusting of telichery salt and pepper blend.  

Serves 4.  Recommend layering the rice then the potatoes and liquid from the roasted rabbit and potatoes and a piece of the rabbit. 

Bison boneless ribeye with garlic mashed potatoes

This was a special meal I planned.  Bison steaks are not cheap cuts but they are steakhouse quality at 1/2 the steakhouse price.  This meal for 2 was less than $40.

Ingredients:    

• 1 medium red onion
• 2 large yellow potatoes
• 2 1/2 lb bison boneless rib eye steaks
• 1 package brussel sprouts
• Salt and pepper
• Smoky BBQ Blend (blend is in the BBQ Spice blends I love posting)
• Garlic salt blend
• Black telichery pepper blend
• Balsamic vinegar 
• Lime juice

Instructions:

• Peel and roughly chop potatoes and boil for 20 minutes or until fork tender
• While the potatoes are boiling, chop the red onion by cutting in half and making ribbons.  Place in a pan with 1 tablespoons of coconut oil and a sprinkle of salt. 
• cook the onions at low heat until they start to caramelize. 
• While onions and potatoes are cooking clean the brussel sprouts and put the rub on the meat.  
• Toss brussel sprouts in pan with 1 tablespoon coconut oil.  They will need 10 minutes at medium. 
• Place steaks in a very hot pan 4 min each side (mine were roughly inch+ thick). I shoot for Medium-rare. 
• While the steaks are cooking 
• Deglaze the pan of onions with balsamic vinegar at high heat reducing vinegar to sticky sauce
• Deglaze the pan of brussel sprouts with lime juice at high heat
• Mash potatoes with a pat of butter, garlic and onion powder and salt and pepper

Serve and enjoy.