Hunting is a very big part of our lives in this family, so wild game recipes are always welcome. I thought I would share a recipe for a dish I made with a rabbit my husband brought me from a successful hunt.

Hubby cleans and skins the rabbit, and then I take over. I put the rabbit in my slow cooker, and almost cover with water. I season with various spices including salt, pepper, onion, garlic, and oregano. You can add whatever you like. I cook at a medium temperature for a few hours, or till the meat starts to fall off of the bones. At this point I remove the rabbit from the broth. I strain the broth, and set it back. I pick all the meat off of the bones. This is usually very easy to do at this point. It pretty much just falls off in your hand. Be careful of small bones. I cut up any larger pieces into bite size chunks. Now I take a small portion of the meat and add it back into the broth. This gets put into the fridge to make another meal with. That’s right, two meals from one rabbit! It usually gets made into some sort of soup or stew. That will be a recipe for another blog.

Now you have cooked and de-boned rabbit cut into bite sized pieces. I used this to make a casserole that my family has repeatedly asked for again. I took one of those boxed pasta salad mixes, I think it was the bacon ranch kind, and prepared it per instructions on the box. I know that’s kinda cheating, but very easy! When it was done, I added my rabbit pieces, some butter, and some cheese cut into chunks. Use your favorite kind of cheese, or combine a few kinds. I poured this mixture into a baking dish and topped with a little more cheese, (more is better) and sprinkled the whole thing with seasoned bread crumbs. Just heat this in a 350 degree oven till heated through. Absolutely yummy!

To go with this meal, I also made some easy corn muffins. The recipe is:

1¼ cups flour
¾ cup corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
¼ cup vegetable oil
1 egg beaten

Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into greased or paper lined muffin cups. Bake at 400 degrees for 15 to 20 minutes, or until golden brown.

These went great with the rabbit casserole, and they are also a very good breakfast addition. I made some peach butter to put on them. Very easy to make, I simply set out a stick of butter and let it get to room temperature. Then I add some of my homemade peach jam, and whip it together. This goes great on muffins. You could use whatever flavor you like. Strawberry, blueberry, apple, any of these would be yummy.

Anyone with a good wild game recipe out there? I would love to hear it!

It is that same old question we ask ourselves everyday! The real question is probably better put, “What can I make for supper tonight that I haven’t made before?” Sometimes I find myself stuck in a rut of making the same meals over and over again. This has a lot to do with what we have in our freezer. Our main food supplies consist of frozen chicken, hamburger, and venison steaks. The challenge comes with trying to find different ways to prepare these three main foods. I put together a combination the other night that turned out particularly yummy. I thought I would share it.

Steak is always a great choice for supper and very popular at our house, so I pulled some venison steaks from the freezer in the morning to thaw. After they were thawed, I seasoned them with coarse black pepper and steak seasoning. I chopped up some onions and garlic cloves, and opened a can of mushrooms.

The prep time for this only takes about 30 to 45 minutes. At suppertime, I browned my steak on both sides. My steak doesn’t take long to fry up because we usually slice it on the thinner side. Your cook time will depend on how thick your steak is, and how well you like it done. I then added my chopped onion, garlic, mushrooms, and some parsley and stir-fried them in with the steak for a few minutes. While the steak was frying, I took one of our packages of frozen sugar peas from our garden that I had thawed earlier, and stir-fried them with some seasoning. At the same time, I cooked 2 cups of minute rice. When the rice and peas were both done, I combined them.

To serve, I put a bed of the rice and peas on the plate first. Then, I added some steak pieces. On top of the steak I melted some shredded cheese (use whatever kind you like best), and topped with the mushroom, onion, and garlic. Absolutely yummy, and your family will love you for it!

If any of you have any new supper ideas, I would love to hear them!