by Adam Parks | Sep 17, 2014 | Recipes
Primal BBQ Sauce Let’s face it, some grilling and barbecuing simply requires barbecue sauce. But what do you do when you’re trying to limit sugar intake? Easy- make your own sauce! This primal barbecue sauce is excellent because, in addition to cutting out...
by Adam Parks | Sep 10, 2014 | Recipes
Deep Fried Rabbit INGREDIENTS 2 Rabbits, about 3 pounds each, cut into 6 pieces each 3 cups flour 3 tablespoons + 1 teaspoon Cajun Seasoning Peanut Oil, for frying 1/4 cup honey 1 cup buttermilk. For the Brine 3 cups buttermilk 1/3 cup kosher salt 2 tablespoons...
by Adam Parks | Aug 27, 2014 | Recipes
Creamy Lemon Veal Stew-ganoff INGREDIENTS 1lb Veal Stew Meat ORDER NOW! 1/3lb of bacon (3-5 strips) 1 leek, sliced thinly 1/4 cup flour 1 tbs corn starch 1/4 cup heavy whipping cream 3/4 cup white wine 1/4 cup lemon juice 1/2 teaspoon lemon zest 3 garlic cloves,...
by Adam Parks | Aug 25, 2014 | Recipes
Panko Fried Rabbit We got this recipe from Cole Schafer’s awesome rabbit recipe book and loved it so much we had to share! It was adapted a bit for Panko Crumbs, our bread crumb of choice. INGREDIENTS 1 Cup Flour 3 oz Panko Crumbs (substitute bread crumbs) 1...
by Adam Parks | Aug 20, 2014 | Recipes
Pressure Cooker Lamb Shanks This is a great use of the pressure cooker (PC)! Lamb shanks need low and slow cooking, as long as four or more hours, to be properly tender. You can get that using a pressure cooker in less than an hour without losing any flavor. A few...
by Adam Parks | Jul 16, 2014 | Recipes
Laura’s Chicken Parm “Muffins” INGREDIENTS 3 lbs Ground Chicken ORDER NOW! 1 onion diced 2 sweet peppers diced 1/2 cup grated Parmesan cheese 3 eggs 3 cloves garlic minced 1 – 2 tablespoons dried oregano 10 fresh basil leaves chopped/ torn Tsp...
