Rabbit Cassoulet

Rabbit is becoming more of a mainstay among the American diet. I have started seeing several friends posting that they are having rabbit for dinner. When my family dines out we are seeing it on the menu more often. Why? Rabbit is a great hardy animal to raise for meat. The best part is it’s the healthiest meat & most environmentally friendly meat you can buy.  We just have to overcome the idea of what is in your head.

Cassoulet comes to use from France named for its cooking vessel.  You can use any meat to make this versatile dish. Duck, Rabbit, Chicken , Beef, & Pork can all be used. (If using red meat switch to Pinot Noir and add 2 Tablespoons of Tomato Paste).  If you need to make it fast use 2 cans of beans and lower the amount of of liquids to 1 cup wine & 1 cup broth. If using chicken then use chicken broth instead of beef.  If I was only only allowed 1 meal it would be Rabbit Cassoulet. The scent of this dish stayed in my house overnight, making me wish I had more of it to eat for breakfast.

Rabbit runs in the NCF Store for $10.50 per lb. Each rabbit weighs between 2.5 lbs and 3.5 lbs.  If we hadn’t had friends over for dinner this easily would have fed our family for several  meals. In this dish we also use NCF Italian Mild Sausage which sells for $10 per lb.  The rabbit and sausage pair perfectly together giving a great flavor profile.

Turkey Brine & Spice Butter

My husband and I have joked around for a while now that we are the Green Acres Family. We lived for several years next to Disney in Celebration, FL For a few of those years I had the privilege of living next to one of my closests friends. We often said that we were going to dig a tunnel between our houses for rainy days. I really miss those days especially during Thanksgiving & Christmas. We’d run back & forth all day & night sharing ingredients.

I stole this from one of Dan’s previous blogs.

Jess & I have a love of Martha Stewart Recipes and that is where I go for my Turkey Brine & Spice Butter Recipe.  She shared this recipe with me years ago & I use it often both on Turkey & Chicken.  I’ll add pictures to this once Thanksgiving is past, gotta make sure that you guys have a great recipe to use for the actual holiday.