Soups ON!

As winter decided to come back here in Pa the other day I thought what a great day for soup! Now the last time I made a tomato base soup it really wasn't that good, it wasn't terrible but not good either. So I decided to listen to my husband and look in the LL Bean cookbook we have. (You can never go wrong with LL Bean.) So I found two recipes for a stew and adjusted it a little.

Ingredients:

1 lb of Elk Stew meat
 1/4 cup of flour
Salt and Pepper
2 cloves of garlic, minced
2 small onions, chopped
1/2 cup green peppers, chopped
1 can corn, drained
1 quart frozen green beans
1 bay leaf
1/4 tsp marjoram
1/4 tsp thyme
1 Tb. chopped  parsley
1/2 cup red wine
1 quart tomato Juice
1 pint of diced tomatoes
1/2 cup white beans
1/2 cup kidney beans
1 cup beef broth

Saute (in same pot your going to cook your soup in) the garlic and onions in Olive oil until soft then add the green peppers. Remove from heat and place in bowl

Roll the meat in the flour, salt, pepper. Brown meat in same pot add garlic, onions and green peppers. Add tomato juice, diced tomatoes, wine, beef broth, corn, green beans, beans and herbs. Cover and let simmer about 5 hours Checking liquid from time to time and stirring.

I must say that this soup was very yummy...in fact we ate it for three days! Cant wait to try again.

Superbowl Appetizer - Rabbit Nuggets

I wanted to make something that my wife and kid have never tasted, so during one hunting trip this winter, I saved the backstraps off of the 3 rabbits I got and put them in their own bag.  I had planned on making rabbit nuggets for the Superbowl for weeks.  I cut the strips into 1 inch nuggets, breaded them in pancake batter with pepper, rosemary and salt, then deep fried them in vegetable oil for approximately 5 minutes.  3 rabbits gave us 28 nuggets and both my son & wife thought they were amazing.  Needless to say, Debbie is totally on board with raising meat rabbits after two delicious rabbit meals.

Ingredients:
Rabbit backstraps
2 cups pancake batter
1 tsp pepper
1/2 tsp salt
2 tsp rosemary

1) Cut backstraps into 1 inch nuggets
2) Mix pancake batter
3) Add pepper, salt, and rosemary
4) Coat rabbit with pancake mixture
5) Fry in oil for 5 minutes or until dark golden brown