Rockin' Good Rabbit

I just saw my neighbor walking into his house joined by his hunting dog and their obvious catch of the day, three rabbits. I guess I am not as squeamish as I use to be as a child, don't get me wrong I did say to myself; awe poor cute little bunnies. I do sometimes feel like such a cold heartless individual when I crave and eat meat but it is an honest natural craving I cannot escape.

I have had rabbit prepared in so many different ways from country fried, braised in wine and I have even had it barbequed which is very good by the way. As good as all those preparations have been this recipe has to be my absolute favorite. There is uniqueness to these flavorings being combined together, it actually seems like it shouldn't work but let me tell you that it does. These flavors work in a big way, you find yourself slowly processing each individual bite with an inquisitive delight.

This recipe is side dish friendly so whether you like potatoes, rice or stuffing, salad, cauliflower, or broccoli. Whatever you choose they will all compliment this rabbit perfectly.

Cinnamon Rabbit

1 rabbit cut into pieces or 3 rabbit loins
4 Strips of bacon cut into bite size pieces

1/4 cup of melted butter

1 tbsp. Cinnamon
1 tsp. Nutmeg
2 tbsp. Horseradish

1/2 cup of water

Salt and Pepper to taste

Sauté the 4 strips of bacon over medium-high heat in butter till some of the bacon grease renders, do not let bacon get crisp, add rabbit and brown in butter and bacon, about 2 or 3 minutes on each side. Place rabbit and drippings along with bacon pieces in baking dish. Stir remaining ingredients into a 1/2 cup of water and pour over rabbit.

Bake in a pre-heated 350 degree oven for 35 minutes or until tender.

FYI- No need to hunt for your rabbit these days, most grocery stores carry most game meats packaged and ready to go for your convenience.

In a pinch this recipe works equally well with any type of poultry.

Lima's in Disguise

Yuck, Lima beans, how many times have we heard that in our lives? How many times have we been the ones who have said it? My mother refused to eat lima beans as a child which was difficult since her mother often made succotash. My mother would pick out all the lima beans and hide them in her napkin. My mother’s hatred for the poor little lima bean carried over into adulthood until I made this recipe. Granted, I left out the fact that there were lima beans in it, I merely said that it was a bean casserole (very truthful). My mother loved this so much she had seconds, when I told her it was lima beans she did not believe me but by then she was hooked.

Unbelievably Good Baked Lima Beans

1 lb. dried lima beans (Yes you can substitute a different type of bean but then I'd have to change my story lol)
1/2 pint sour cream
1 1/2 sticks of butter (must use butter, no substitutions)
1 Tablespoon of molasses
1 1/2 teaspoon of dry mustard
3/4 cup of brown sugar (light or dark)

Soak 1 pound of lima beans overnight in 4 cups of cold water for each cup of beans; add more water if beans soak up the initial amount of water.
Boil the beans in the same water for ½ to ¾’s of an hour, add 1 teaspoon of salt; drain well. Mix the above ingredients together to make a sauce, bring the sauce to a simmer and then pour over the beans. Bake for 1 1/2 hours at 325 degrees in a covered casserole.

These beans turn out so buttery and creamy with a nice mix of sweet and tangy that it will make you think of lima beans as comfort food.