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 Rabbit Recipes
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Grilled Chicken with Peach Salsa 

Empress Farm Peach Salsa
1 chicken, cut up
½ tsp ground cumin
½ tsp chili powder
½ c Empress Farm peach preserves
1/3 cup picante sauce garnish
1 lime sliced

Mix peach preserves with picante sauce. Set aside. Rub chicken pieces with cumin and chili powder.  Grill over medium high heat on first side. Turn and cook on second side. Brush with peach preserve mixture after turning and repeat 2 times.

Dip the chicken pieces in the egg mixture, then into the               breadcrumb mixture.  Arrange the pieces in the prepared dish and dot each piece with butter. 

To serve:
Place chicken on serving plate.  Top with the peach salsa.  Garnish with sliced lime.

Barbequed Turkey Drumsticks

2 turkey legs
1 small onion, sliced
1 ½ c Empress Farm BBQ sauce
1 sliced lemon
foil, heavy duty 

Place turkey legs in a shallow roasting pan, top with ½ c BBQ sauce, onions and 2-3 lemon slices. Cover with foil and bake at 250 degrees for 1 hour.  Remove from oven, turn over and top with additional ½ c BBQ sauce. Recover with foil and bake an additional 30 minutes. Chill if not ready to grill.

When ready to grill, discard lemon and onions. Place legs over a medium low fire and cook for 40 minutes, turning a quarter turn every 10 minutes.  Brush with additional ½ c BBQ sauce while grilling. 
(Watch carefully—do not let fire flame up as BBQ sauce burns easily.)

Black Bean Turkey Burger

1 jar Empress Farm Black Bean and corn salsa
1 ¼ lb. Ground turkey
6 large sandwich buns

Mix ¾ cup of salsa and ground turkey together in a large bowl. Shape into 6 patties.

Cook in a skillet or on a grill for approx. 10 minutes or until well-browned on both sides.

Serve on the buns. Portion remaining salsa onto each burger.

Variation—top with Monterrey Jack or cheddar cheese.

Zesty Turkey Burgers

1/3 Cup Mayonnaise
3 TBSP Cranberry Sauce
1 TBSP Dijon Mustard
1 ¼ lb. Ground turkey
½ Empress Farm Garden Salsa
2 TBSP chopped fresh cilantro leaves
1 tsp dried thyme, (crushed)
1 Cup shredded cheddar or smoked cheddar cheese
4 large Hamburger Buns
1 large orange, peeled and thinly sliced
lettuce
sliced red onion

Stir mayonnaise, cranberry sauce and mustard in a small bowl. Set aside.
Mix turkey, salsa, cilantro and thyme. Shape into
8 burger patties, should be ½ in. thick. Put ¼ cup cheese in the center of each of 4 burgers. Top with another burger. Pinch the edges together to enclose cheese.

Lightly oil the grill and heat to medium. Grill for 10 minutes or until cooked thoroughly, turning halfway through cooking time. Grill orange slices for 1 minute, turning halfway through.

Spread the mayonnaise mixture on the tap half of rolls. Place lettuce on the bottom. Top with the burger, orange slices and onion.

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RABBIT:

Rosemary Crusted Rabbit

1 rabbit, deboned
2 eggs, beaten
½ c buttermilk
1 c seasoned bread crumbs

1 TBSP fresh rosemary, chopped
2 TBSP extra virgin olive oil
3-4 shallots, peeled & minced
½ c chicken stock
Macadamia nut butter
4 TBSP butter
2 TBSP chopped & roasted macadamia nuts (see note)
¼ tsp salt
¼ tsp black pepper
Garnish—3-4 sprigs fresh rosemary

Place rabbit between 2 sheets of waxed paper and pound to ¼ in thickness. Set aside. Mix eggs & buttermilk in a shallow bowl. Set aside. Combine bread crumbs and rosemary in a flat dish. Set aside.

Dredge rabbit in buttermilk mixture and coat with bread crumbs. Heat oil in saute pan.  Add rabbit and cook for 5 – 7 minutes or until done. Remove from pan and keep warm. Add shallots to pan with a little more oil, if needed and cook for 2-3 minutes.  Add broth.  Increase heat and reduce volume by half. Remove from heat.  Stir in macadamia nut butter. Salt & pepper to taste. Ladle over rabbit. Garnish with rosemary sprigs. Serves 4-6.  

Macadamia Nut butter: combine roasted nuts with butter, salt & pepper.

Note: To roast nuts, chop coarsely & place in single layer on baking sheet bake at 350 for 5 minutes. Cool

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Rabbit Confit

3 T Each Basil, Thyme, Oregano, Tarragon, Granulated Garlic Combine with 1 oz Water to soften (5 minutes) Add 4 oz of Vegetable Oil and combine, season with Salt and Black Pepper

Remove Leg Quarters
Remove Breast Loin off of Carcass and Skin the Loin ( leave whole)
Reserve Carcass

Generously rub the rabbit, allow to set overnight in airtight container.

Place carcass along with removed skin and scraps in a saucepan
Add 3 cloves of garlic, 1 onion, 1 carrot, 1 stalk of celery
Cover with water and bring to a boil.
Add 2 T Tomato Paste, 1 T beef base, 1 oz Worchestire Sauce
Boil for 30 minutes.
Refrigerate without straining and allow to set overnight.

Put the rabbit and all of the marinade in a large stockpot with a few cloves of garlic Cover with vegetable oil and bring to a boil.
Simmer the rabbit for 6 hours.
Remove rabbit from the oil and cool. Discard the oil.
When cooled pull your rabbit meat

Strain your rabbit broth and bring to a boil for 10-15 minutes with a few sprigs of rosemary.
Strain your broth again.
Thicken your broth with a cooked flour and oil blend ( roux )
Season with Salt and Pepper.

Choose a thick crusted bread, such as a baguette and cut into thick slices.
Pour some sauce over the bread.
Top with your pulled rabbit and more sauce.
Garnish with fresh rosemary.

Hasenpfeffer

6 slices bacon, chopped
1 rabbit
½ c flour
½ c chopped onion
½ tsp salt ¾ c red wine vinegar
½ tsp black pepper
4 c chicken stock
1 bay leaf

Heat roaster dish over medium heat and cook bacon
until crisp. Drain on paper towels. Set the pan with bacon fat aside.
Cut rabbit into serving pieces, (if not already done).
Add salt and pepper to flour and put in paper bag.
Add a few rabbit pieces to the bag and shake to coat. Repeat with remaining rabbit pieces.
Preheat oven to 325 degrees.
Heat bacon fat in the pan over high heat until it sputters.
Brown the rabbit pieces on all sides, in batches.
Set aside.
Cook the onions in the fat until they are soft and translucent. Pour in vinegar and chicken stock and add bay leaf. Bring to boil over high heat, scraping any browned bits clinging to sides and bottom of pan.
Return rabbit to roasting pan with the onions and liquid mixture.
Cover.
Simmer 1 ½ hours.

Crock Pot Rabbit Stew

1 rabbit
1/2 c sliced mushrooms
½ tsp black pepper
6-8 pieces of bacon
1 c diced tomatoes
 2 medium carrots, chopped
1 c red wine
2 medium onions, chopped
1 c water
2 stalks celery, chopped
1 bay leaf
1 tsp oregano
¼ c flour

Sprinkle pepper over rabbit pieces and place in crock pot.
Combine all other ingredients except the flour into a large bowl. Mix well and pour over rabbit.
Cover and cook on low for 6 hours for a small rabbit, 8 hours for a large rabbit.
30 minutes before done, mix flour with ½ cup water until you have a smooth paste. Add to the crock pot and stir well to thicken. Cook, covered another 30 minutes.
Stir well and allow to rest for 15 minutes before serving.
At this point, the rabbit should be so tender you can tear pieces off with a fork to serve. Scoop onto a plate. Serve with a nice crusty roll to soak up juices or serve over rice or pasta.
You will end up with small bones, so be careful and eat like you would fish.

Rabbit stew

½ cup olive oil
pinch dried thyme
1 rabbit pinch
dried parsley
salt and pepper
1 bay leaf
15 medium sized mushrooms sliced
1 cup tomato sauce
1 cup red wine
2 onions, sliced
1-2 cups beef broth

Preheat oven to 350 degrees.
Add ¼ cup oil to a skillet over medium heat. Sprinkle rabbit with salt and pepper and brown in hot oil on both sides. Remove from skillet and put into medium sized casserole dish.
In same skillet, over medium heat, add ¼ c olive oil.
Add mushrooms and onions and saute about 3 minutes. Add this mixture to casserole dish.
Sprinkle flour, thyme, parsley and bay leaf over rabbit and stir in the tomato sauce, wine and broth.
Cover with foil and put into oven to bake until rabbit is tender, stirring occasionally, for 2-3 hours. Meat should pull off easily from the bone.
Remove from oven and serve.

Dijon Fried Rabbit

1 rabbit
2 cups fresh breadcrumbs
1 c Dijon mustard
½ c olive oil

Cut rabbit into serving pieces. Cut ribs into 2 sections.
Season with salt and pepper. Then, coat each piece with mustard using a pastry brush.
Roll rabbit in breadcrumbs, coating well.
Heat olive oil on medium heat.
Fry rabbit till golden brown. (approx. 10 minutes per side).
Drain on paper towels and serve

Beer Braised Rabbit

1 rabbit, cut up
¼ c chili sauce
2 TBSP olive oil
1 TBSP brown sugar
3 medium potatoes, peeled, minced and halved
1 garlic clove
1/3 c cold water
3-4 carrots, peeled and cut into 1 inch pieces
3 TBSP flour
½ tsp salt
1 onion sliced thin 1 cup beer
Paprika and parsley to garnish, (optional)

In crock pot, place potatoes, carrots and onion.
Season meat with salt and pepper. Brown in oil on all sides and place in crock pot.
Combine beer, chili sauce, brown sugar and garlic. Pour over rabbit.
Cover and cook on high setting for 3 ½ – 4 hours.
Remove rabbit and drain vegetables.
Measure cooking liquid and add beer, water or broth to make 1 ½ cups liquid. Put cooking liquid into a saucepan and return meat and vegetables to crock pot.
Mix 1/3 c water with 3 tbsp flour. Stir until smooth
Stir into reserved liquid, cook, stirring constantly until thickened.
Serve sauce over meat and vegetables. Sprinkle with paprika and garnish with parsley if desired.

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OTHER

STUFFED FRENCH TOAST

8 SLICES  BREAD
1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1/2 CUP ANY FLAVOR EMPRESS FARM’S  PRESERVES
5 EGGS, BEATEN
1/4 CUP MILK
1 1/2 TEASPOONS ALMOND EXTRACT
1 TABLESPOON BUTTER

1. SPREAD 4 SLICES BREAD WITH CREAM CHEESE AND SPREAD REMAINING 4 SLICES WITH PRESERVES. PRESS 1 SLICE OF EACH TOGETHER FORMING SANDWICHES.
2. IN A SHALLOW BOWL BEAT EGGS WITH MILK AND ALMOND EXTRACT. 3. MELT BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.
DIP SANDWICHES IN THE EGG MIXTURE
4. Pan fry in butter until both sides are golden brown.

SLOPPY JOE’S

2 LB. BEEF OR PORK (GROUND, CHUNKED OR PULLED)
1 SM. ONION, DICED

SAUTE MEAT AND ONION, THEN DRAIN. - ADD

1 SM. CAN TOMATO PASTE
1 SM. CAN TOMATO PUREE
1 JAR EMPRESS FARM’S  SWEET PEPPER RELISH
1 JAR CHILI SAUCE (15 oz.)
2 TBSP. BROWN SUGAR

SIMMER AT LEAST 1 HOUR.  GOOD TO PUT IT IN THE CROCK POT AND LET EVERYONE EAT WHENEVER THEY WANT.)  SERVE ON ROLLS OF YOUR CHOICE.

Chocolate Raspberry Layer Cake

1 Devils Food Cake mix
1 Jar Empress Farm's Raspberry Preserves
1 tub of Chocolate Frosting

Mix and bake cake as directed. (Use round cake pans).
Cool.
Place first layer onto cake plate.
Top with a layer of raspberry preserves. If you have difficulty in spreading, microwave for a few seconds.
Place second layer of cake over raspberry filling.
Frost with the tub of chocolate frosting.

It will taste like a gourmet cake. No one has to know how easy it was.

Apple Butter Breakfast Muffins

2 C flour
1 apple, peeled, cored & chopped
1/1/4 C sugar
1 TBSP cinnamon
1 C raisins
2 tsp baking powder
2 eggs
½ tsp baking soda
1 TBSP vanilla extract
½ tsp salt
2 TBSP chopped walnuts
½ C Empress Farm apple butter
2 TBSP toasted wheat germ
2 C grated carrots

Coat muffin tins with cooking spray or line with cupcake papers. In a medium bowl, whisk together eggs, apple butter, oil and vanilla.
In a large bowl, stir together flour, sugar, cinnamon, baking powder and soda and salt.
Stir in apple butter mixture. Stir in carrots, apples and raisins.
Spoon the batter into muffin tins—fill ¾ full.
In a small bowl, combine wheat germ and walnuts.
Sprinkle over muffin tops.
Bake at 375 degrees for 15 – 20 minutes or until tops are golden and spring back when lightly pressed.
Makes 18 muffins.

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