These are two of the traditional meats served as main courses for this Sabbat's feast.
Chunky Lamb Stew recipe
Chunky Lamb Stew ingredients list:
2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).
Instructions for Chunky Lamb Stew:
* Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb.
* In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl.
* Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.
* Reduce heat to low; cover and simmer 25 minutes.
* After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.
* In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.
Greek Roast Lamb recipe
Greek Roast Lamb ingredients list:
4 lb leg of lamb.
18 small white potatoes.
2 cloves garlic, halved and peeled.
1 onion, chopped finely.
Juice of half a lemon.
1 cup of dry white wine.
½ cup of water.
½ cup of vegetable oil.
3 tablespoons of butter, melted.
1 tablespoon of salt.
Pinch of pepper.
Instructions for Greek Roast Lamb:
Wash the leg of lamb thoroughly.
Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper.
Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add the white wine, onion, and water. Cover and bake at 325°F (160°C) for 2 hours.
Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes.
Transfer to platter and keep warm.
In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.
Skim fat from the meat pan and add the potatoes to the meat drippings.
Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through.
recipes courtesy of http://www.lambrecipes.org/
Baked Stuffed Rabbit
SHOPPING LIST: fine bread crumbs, dairy sour cream, flour, margarine, onions, pepper, salt, salt pork, savory, rabbit
1 medium sized rabbit,
4 cups of fine bread crumbs,
2 tbsp. onions,
1/4 cup butter,
three or four thin slices of salt pork,
1/2 tsp. salt,
2 tbsp. savory,
1/4 tsp. pepper.
For the Gravy
dairy sour cream
To make the dressing mix together 4 cups of bread crumbs, 2 tbsp. of chopped onion, 1/4 cup of butter, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper.
Stuff the rabbit with the dressing and fasten with skewers.
Place in roasting pan and lay four or five slices of fat port across the top.
Add a little water and cover the pan
Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.)
Remove from oven and make gravy.
Skim fat from cooking liquid, reserving 2 tablespoons.
In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Hasenpfeffer - German Rabbit
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves
Place cut-up rabbit in flat refrigerator container. In bowl, combine remaining ingredients; Pour over rabbit. Marinate overnight in refrigerator. Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired. Serves 4.
Just an FYI this site will be going down for maintenance in the next couple of hours. Should be up by tomorrow. I apologize for any incovenience.
Tuesday, March 1, 2011
Posted by Patrick McCleary Tuesday, March 1, 2011
Labels: cooking, lamb, ostara, rabbit, recipes
Labels: cooking, lamb, ostara, rabbit, recipes
Ostara Recipes -- Lamb and Rabbit