Well, I am thrilled to say that we are getting just a little bit more light daily now, but its is still very much Dark Days in terms of how it feels with the cold and snow.
Here is the menu for our Winter Meals Challange # 5
- Rabbit Tenderloins* -pan-seared with a local Red Wine Cream Reduction
- Local Mushrooms/Garlic/Onion
- Oven Baked Mix of Yellow, Orange Carrots and Turnips
- Smashed Butternut Sqaush with Butter
- Rabbit Liver Pate
- Homemade Rye Naan
Stewed Rubarb with Ginger
This weeks offical farm food is Rabbit. If you are unfamilar with Rabbit, here is a link on information about its values. Each Tenderloin was right around 4.5 oz of meat, perfect portion control, one for DH and One for me.
Farm grown or raised is in Italics , everything else was gotten locally, other then spices and the wine, I know that there are local wines but after looking for close to a month, I broke down and got a close to a local wine having been grown and made 5 hours drive away raither then in the 100 mile.. Clearly if I want to buy local wine for cooking or drinking I need to do so in the fall when the very limited five winery’s have their gate sales because there is none to be had at this time of year, even if I called them directly they were closed for the season.
* If I was not doing this for DD’s and if my homemade bacon would have worked, I would have made this Rabbit Tenderloins covered bacon, Seared and then finished in the oven in the cast iron pan, Rabbit is so lean that you need to use a little fat to cook it with. or I could have sliced them, pounded them out, put a layer of stuffing, rolled them back up and wrapped in bacon.. ok that is a recipe I will have to make an share at a later date for you.