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Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing

20120410 RoastedRabbit083 1024x642

Ingredients (Rabbit):

Ingredients (Dressing):

  • 1/2 Cup Strawberries
  • Juice of 1/2 Lemon
  • 2 Tbsp Melted and strained Pastured Bacon Fat
  • 1 Tsp Dijon Mustard
  • Splash of Apple Cider Vinegar
  • Salt and Pepper to taste

Process:

  1. Preheat your oven to 350 Degrees Farenheit
  2. Cut your bacon in half or to the length needed to wrap a loin and lay them out slightly overlapping on your cutting board
  3. Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
  4. Once seasoned, roll them up tightly.  I set mine up so the bacon met on the bottom where I seared them first to help them stay wrappeddescribe the image
  5. Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
  6. Once heated, add some bacon fat to the pan or duck fat or any fat and place your bacon wrapped rabbit with the bacon joint down
  7. You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total rotating as it sears
  8. Once all is seared place your entire pan in the oven and cook for 5-6 minutes turning occasionally
  9. Remove from the oven and let rest for 10 minutes.  The loin should be medium-rare or pinkish when done
  10. While your rabbit is resting after its exhausting weekend of delivering easter baskets, take all the ingredients for your dressing and throw them in your food processor.  Turn it on and let the magic happen until well blended
  11. If you want more bacon flavor, add more bacon fat, problem solved
  12. When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
  13. Garnish with a lemon if you would like the citrus and enjoy
  14. And don’t worry Peter Cottontail has plenty of children to carry on his legacy of the easter bunny next year.  So don’t fret about eating him, easter will still go on.
Recipe and photos compliments of Civilized Caveman Cooking Creations.
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Honey and Citrus Glazed Ham

ham edited 1

 

1  petite ham

2 tbsp raw honey

2 tbsp orange juice

1 tbsp dry mustard

1/2 tsp black pepper

1 pinch ground cloves

1 cup white wine

1 cup water

1 orange, cut into slices

Thaw the ham in the refrigerator.  Remove the ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.

Preheat your oven to 325 degrees.  Place the ham on a roasting rack, in a roasting pan.  Pour the wine and water into the pan, and line the pan with the orange slices.  Cover the pan tightly with tin foil and roast for 30 minutes.

While the ham is roasting, combine the honey, mustard, orange juice, ground cloves and pepper, and heat everything on low for about 15 minutes.  Keep everything at a very gentle simmer, stirring often; it should thicken slightly.

After the ham has roasted for 30 minutes, remove the tin foil and brush on half of the glaze, rotating the ham to glaze both sides.  Roast for another 15 minutes, uncovered, and then brush on the rest of the glaze (rotating like before).  Keep an eye on the level of liquid in the pan, and add water if needed.  Roast for an additional 15 minutes and check the internal temperature; it should register at 155-160 degrees.  If it's not there yet, just keep checking it every ten minutes.

Let the ham rest for 10 minutes, and carve into thin slices. Recipe and photos compliments of The Domestic Man.

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Paleo-Friendly Super Bowl Eats

Super Bowl Sunday is here again! What are some of your best Super Bowl treats and eats? We have compiled a few simple and tasty recipes for you to enjoy compliments of a few of our Paleo-friendly featured chefs. Want more mouth-watering recipes from your Paleo favorites? We have recipes from much more including Balanced Bites, The Clothes Make the Girl, Paleo Comfort Foods, Jen's Gone Paleo and Everyday Paleo...to name a few. For more recipes visit our featured chef page

Pork and Apple Skewers

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  • 2 tart apples, peeled and cut into 3/4 inch cubes
  • 1 lb pork tenderloin, cut into 3/4 inch cubes
  • 2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
Directions

Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinate for one hour or overnight. Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers. Grill or broil in the oven 15 minutes or until brown. Turn and brush with extra marinade halfway through. Drizzle with remaining maple syrup and serve. Recipe compliments of Peggy Emch of The Primal Parent.

 

Herbed Chicken Skewers

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  • 5 pounds of chicken tenders
  • 1/4 cup olive oil
  • The zest of one lemon
  • 1/4 cup herbs de provence
  • Salt and black pepper to taste

Rinse chicken tenders under cold water and pat dry with a paper towel. Carefully remove the tendon with a knife. Cut tenders into large chunks. In a large mixing bowl, combine chicken, olive oil, herbs de provance, lemon zest, salt, and pepper. Cover bowl with plastic wrap and let marinate for 2-4 hours. Preheat grill to medium high heat. Skewer chicken, and grill 12-15 minutes, turning every 3-4 minutes until meat is no longer pink. Recipe compliments of Hayley Mason and Bill Staley of The Food Lovers Primal Palate

More of our Super Bowl Favorites:

Crispy Spiced Chicken Livers  

Lamb Meatballs with Cucumber Coconut Raita 

Sliders with Roasted Garlic Ciliantro Chimichurri 

Sausage Stuffed Dates

For more mouth-watering recipes visit our monthly chef page

Featured Farmer Dinner

The US Wellness crew had an amazing meal on February 27 at Thyme Square Cafe's Feature Farmer Dinner, where US Wellness was the “featured farmer”. Thyme Square Café is located just across the river in scenic Quincy, IL and is one of our best wholesale customers.

Thyme Square

The five course meal featured our Beef Brisket, Whole Chicken, Rabbit Striploin and Lamb Chops, in an effort to showcase the wide array of meat cuts we offer. Chef Cory Shupe and his staff did a remarkable job preparing every course and explaining to the sold-out restaurant exactly how everything had been prepared.

The mouth-watering menu is below, along with some photos and comments.

Thank you again to Chef Cory Shupe and his staff for a delicious dinner and a wonderful evening!

Appetizer: Amuse Bouche

Bite-size morsel to tease & wet the palette…

grass-fed beef brisket

This was our Beef Brisket – corned and served with cabbage on a small biscuit. Don’t let its size fool you – it was small but the flavor was incredible!

1st course: Chicken galantine, grilled ciabatta, tart cherry mustard & marinated olives

Our Whole Chicken, including homemade broth, organs, etc…very, very healthy! This dish contains the chicken broth, which is a superfood itself, but also all the organs: liver, kidney, etc and all the health benefits they provide. The grilled ciabatta was an excellent side dish and we loved the tart cherry mustard!

2nd course: Braised rabbit risotto with wild mushrooms & Italian parsley

rabbit

Rabbit striploin served over rice with creamy mushroom sauce and chunks of wild mushrooms topped with parsley. This was a hands down US Wellness favorite! For many of us it was the first time trying rabbit, and we were more than pleasantly surprised! The rabbit striploin was very tender and lightly seasoned to give it a clean, crisp flavor.

3rd course: Lamb chops with roasted potatoes, rosemary, carmelized onions and grilled lemon

Lamb rib chops – amazing. Our lamb comes from the Katadin and Dorper breeds, which are hairsheep, meaning they do not produce wool. This leads to a fresh, clean flavor. The 6 oz lamb chops were amazingly tender with an outstanding flavor - we could have all eaten twice as much!

4th course: Coffee cream profiteroles topped with toasted pistachios; served with spiced hot chocolate

spiced hot chocolate

Some of the best hot chocolate we have ever had! It actually contained cayenne pepper, which we would have never guessed. It was completely addicting and we could have drank a gallon of it!

We went home full and happy! We had a great evening and met many new friends who had plenty of questions to ask about grass-fed meats.

US Wellness Meats(Jim, Jen, Tressa, Amanda, John)

Please leave us your comments – we love to hear from our readers and customers!

Autumn Vegetables and Pork Chops

Fall is in the air and today is October 1st which kicks off National Pork Month!  Try the delicious and simple recipe below to celebrate.  For a quick history lesson, here is what the National Pork Board has to say about, well what else, pork!

"The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street. The pig population of Pennsylvania colony numbered in the thousands by 1660. As the seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania. After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west."

Now back to the recipe!
Recipe and photo are used with permission from www.theotherwhitemeat.com

Autumn Vegetables and Pork Chops

pork chops

Ingredients:

6 pork chops, 3/4-inch thick
1 medium acorn squash
2 tablespoon butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon orange peel, grated
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar
3 tablespoons green onion, chopped
2 cups green peas, frozen

Cooking Directions:

Slice acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low 5-6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.

Serves 6
Serving Suggestions:

This is a slow cooker meal worth waiting all day for. Winter squash redolent of cinnamon & orange accompanies tender pork chops. Serve with warm rolls and apple cider.

Watch our sale page for different pork products to be on sale each week throughout the month of October (aka Porktober).

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