Monthly Cooking Thread - Easter Update

[Jamestown1630]

I was saying to my husband that I wanted to post a thread for Easter, but didn't know what to post. He said, "A rabbit recipe!" My husband's father raised rabbits, and the family grew up eating them.

I said that I didn't think that would be exactly appropriate to the season; and Husband said, "It'll be funny!"

So, here's a compromise: a pretty Bunny Cake - I think Liz has posted this or something very like it before - and from Epicurious, 'Rabbit Cacciatore' from Ischia in Italy. (If you're like me and averse to eating actual Bunny, Chicken Cacciatore is wonderful):

https://www.landolakes.com/recipe/21354/spring-garden-cake/

https://www.epicurious.com/recipes/food/views/rabbit-cacciatore-106480

-JT

[Jamestown1630]

This week, some…..Bunny recipes!

I hope that everyone a happy, meaningful and inspiring Easter.

-JT

[BunnySlippers]

That is so cute!

[Liz]

The sweetest cake......to look at. I love the cabbages and carrots ....
and that MUST be naughty Peter Rabbitt in Mr. McGregor's garden......

[Daffynition]

BYOR Happy Easter JT!

[Jamestown1630]

Well, you should know!

[Jamestown1630]

Lotta meat on that one!

[Daffynition]

Happy Easter Bun-Bun! :D

[Liz]

Bake crescent rolls wrapped in carrot shapes around crushed foil.
Fill w/ fave filling---original uses egg salad. Add a dill sprig.

CRESCENT ROLL CARROTS

[Daffynition]

I suspect it would be very *tough* and need a lot a sloooooooooooo cooking. to get tender

[BunnySlippers]

Also, the Easter Lamb! I know BBQ Lamb with lots of garlic is one of my favorites at Easter!

[Diana in Wisconsin]

Your Husband is a hoot! :) That cake is so pretty!

Rabbit and Squirrel are WAY down on my list, though we do eat our own home-grown beef and pork, venison, elk and bear. Beau will be leaving for Canada in a month or so for his annual fishing trip.

He brings back Walleye, Northern, Trout and various (monster size!) panfish.

Mom is ‘at that age’ where she’s turned over all of the holidays to my sister and I. I hosted Easter last year and Christmas this year, so for the first time EVER, our family is going out for Easter Brunch. Reservations are made and the temperature is to be in the mid-70’s, so we may even dine Al Fresco, though NOT Sans Culotte! ;)

I’m looking forward to it. Something new and different. :)

[DAC21]

Time and a place for everything, this may not have been it.

[sauropod]

bkmk

[Daffynition]

[Lurkina.n.Learnin]

“If you’re like me and averse to eating actual Bunny, “

I’ve no aversion whatsoever. Mom used to cook it. We had a friend who raised them. I don’t recall it having a distinctive flavor though.

[publana]

How did they turn them orange?

[publana]

Nevermind. I found it. They just brushed orange dye right on them.

[boatbums]

I'm doing a boneless and butterflied leg of lamb, marinated and then grilled, for our Easter dinner. Also, a Honey Baked ham (a required dish in our family!). The marinade is a mixture of onion, garlic, lemon zest, lemon juice, olive oil, rosemary, salt and pepper. Grilled to medium rare - YUMMY!

I got the Australian lamb from COSTCO yesterday already boned and butterflied for only $5.99 a pound. They also had a really good deal on Honey Baked gift cards (only $69.99 for $100 worth). I was able to get an 8 lb.+ ham PLUS a chocolate cake and a BBQ pork roast. Tomorrow I'm making my hubby's favorite carrot cake with cream cheese frosting. Other family members are bringing sides. Easter Sunday will be a feast!

[Jamestown1630]

Husband grew up eating squirrel, too. He loves it. But it can’t be what he calls ‘city’ squirrel. Has to be country forest squirrel :-)

Happy Easter, Diana.