The summer is nearing an end and the temperatures are starting to cool off. We have teamed up with our friends at Paleo Comfort Foods to bring you the perfect Autumn recipes! Are you ready to try some of our gourmet rabbit or grass-fed lamb? Our September featured chefs, Charles and Julie Mayfield, have tackled some of our less conventional products. They have shared with us some of their mouth watering lamb, rabbit, and pork recipes. Can't get enough of these delicious recipes? Check out the Paleo Comfort Foods cookbook!
Featured Chefs Charles and Julie Mayfield’s Rabbit Cacciatore
This recipe combines favorites of both of ours: rabbit hunting (a favorite of Charles') and a classic Italian cacciatore preparation (a favorite of Julie's – though growing up our house always made Chicken Cacciatore). In Italian "cacciatore" mean's hunter – so essentially we've made a rabbit hunter's stew. Fitting, since Charles is the hunter!
Rabbit meat is all white meat, high in protein and really low in fat and cholesterol. Though some may say rabbit tastes a lot like chicken, we think it tastes like chicken – only better!
- 1-3 pound (1-1.5 kg) rabbit, cut into 6 to 8 pieces
- ½-¾ cup (80-120g) almond flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1-2 cups (125-250 g) mushrooms
- 2 large red peppers, chopped into small pieces
- 4-6 cloves garlic, minced
- 28 ounces (~1 liter) canned tomatoes
- ¾ cup dry red wine
- ¾ cup chicken stock
- 2 tablespoons capers, rinsed
- 3 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- salt and pepper to taste
- Coat the rabbit pieces in the almond flour and set aside.
- Heat a large skillet or braiser over medium/medium-high heat. Add in the oil, and when hot, add in the rabbit pieces (work in batches if you need to as you do not want to overcrowd the pan).
- Without stirring, brown for about 3-4 minutes on the first side, then flip over. Remove to a clean plate.
- Add in the onions, and stir allowing to cook for 1-2 minutes. Add in the mushrooms, peppers and garlic.
- When onions are translucent and mushrooms softened, add the rabbit back to the pan and pour in the tomatoes, red wine, chicken stock, capers, basil and oregano.
- Stir to combine all, and bring liquid up to a simmer.
- Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.
We like to serve ours over a bed of freshly cooked spaghetti squash.
We don't know any shepherds per se, but we know quite a few farmers. And farmers raising grassland sheep are pretty awesome in our book.
The first time we ever made our version of shepherd's pie was when Charles' mom had given us some lamb that they received from a local Tennessee farmer who raises his own sheep on grassland. Let it be said that lamb will always have a special place in my heart, as the first meal Charles ever cooked for me was a fabulous meal of lamb chops. Yum.
My family grew up eating a version of shepherd's pie. Yes, the mashed potato topping might have included instant mashed potatoes, but that's okay. My mom meant well.
As we may or may not always have a bunch of lamb on hand, this is an easy recipe to make with ground meat or even a combination of meat and lamb…which is exactly what we did with the goodies US Wellness Meats shipped us!
A friendly tip: Cook your mashed cauliflower ahead of time – it will save you loads of time. If you do not follow a paleo path and would like to use mashed potatoes – feel free. But we think the lower carb version with mashed cauliflower is super tasty!
This recipe is an adaptation of the one in our cookbook, as we wanted to make a special recipe just for US Wellness Meats!
Mashed Cauliflower (recipe follows)
- 1 tablespoon coconut or avocado oil
- 4-6 cloves fresh chopped garlic
- 2 pounds (900 g) ground lamb
- 1 pound (450 g) ground grassfed beef
- 2 cups (300 g) onions chopped
- 2 cups (250 g) carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 tablespoon fresh rosemary, chopped fine
- 2 teaspoons dried thyme
- 1 small can (6 ounces) tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce **
- 6 cups (1½ L) Mashed Cauliflower (recipe below)
- Preheat oven to 350°F (175°C).
- Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
- Add in the lamb and stir, combining with the garlic. Cook until the meat is browned.
- . Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
- Cook until onions are translucent and carrots and celery softened.
- Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
- Pour meat/vegetable mixture into a 9" x 13" (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
- Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.
** Make sure you find a Worcestershire sauce that does not have wheat/gluten in it.
- 1 large head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
- 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1-2 teaspoons fresh rosemary leaves
- Place all ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
- Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork. **
- Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
- Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the reserved stock.
** You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
Roast Leg of Lamb with Greek Chimichurri
Lamb is one of those fantastic special occasion meats. It's also good just on a normal Sunday. You'll very typically see lamb served in spring time as part of Easter menus. But don't confuse "spring lamb" with lamb eaten in spring. Genuine spring lambs are those that are born in the spring, not slaughtered then. Though lamb is very often associated with rebirth and Easter and Passover, these are usually fall lambs that you'll see on the table.
According to USDA's Economic Research Service, each American eats about .7 pounds of lamb, yearly. Well, thanks to US Wellness Meats and their great lamb, we're changing that statistic in our house!
The chimichurri is completely up to you, as the lamb is so tasty on its own! We just really love strong flavors of things like this chimichurri, and think it's a nice Greek way to serve the lamb.
Greek Chimichurri (recipe follows)
- 1 bone-in leg of lamb (6-8 pounds)
- 2 garlic cloves, slivered
- ¼ cup (6 g) Italian parsley, chopped
- 3 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 1-2 teaspoons sea salt
- Juice of 1 lemon
- Preheat oven to 400°F (205°C).
- Trim the lamb of any excessive fat.
- Cut about 10 or so ½-1 inch slits in the lamb, and insert the garlic slivers.
- Combine the parsley, rosemary, garlic and salt in a < bowl and combine well.
- Squeeze the lemon juice all over the lamb to coat.
- Using your hands, massage the herb mixture all over the lamb.
- Using your hands, massage the herb mixture all over the lamb.
- Cook at 400 for 30 minutes, then reduce heat to 350°F (175°C) and cook for about 60-90 more minutes or until a meat thermometer reads 145-150°F.
- 1 medium-sized red onion, coarsely chopped
- 1 cup (100 g) pitted kalamata olives
- 1 cup (16 g) loosely packed fresh mint leaves
- 1 cup (16 g) loosely packed Italian parsley
- ½ cup (8 g) loosely packed fresh oregano
- 1 medium-size clove garlic, peeled
- 1 tablespoon fresh lemon juice, or more to taste
- Pinch of salt
- Combine all ingredients in a food processor or Magic Bullet.
- Blend until well-combined.
Smothered Pork Chops
Growing up, pork chops were a staple in our house. Mom would heat up the electric skillet, brown the chops, then add in some rice and cook that in with the pork chops – the rice taking on the flavor of all those browned bits in the bottom of the pan.
Upon moving to the South, I quickly learned that smothered pork chops were took regular pork chops to a whole new level and were such quintessential soul food. Especially with a nice pan gravy.
Charles whipped these up one night, and I have to say they quickly became one of my new favorite recipes. The coconut milk as a sub for cream in the gravy is divine.
- 4-6 thick cut pork chops, 3/4 to 1 inch thick - you can use either bone-in or boneless (if you don't have thick-cut, use whatever you have!)
- 1/2 cup (80 g) almond flour
- 2 tablespoons coconut flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder or cayenne pepper
- 1/4 cup (60 mL)coconut or olive oil
- 1-2 large onions, sliced
- 1 cup (250 mL) chicken stock
- 1/2 cup (125 mL) coconut milk
- Rinse pork chops and pat dry.
- Meanwhile, mix the flours, garlic powder, onion powder, pepper, salt paprika and chipotle in a shallow dish or plate.
- Dredge the pork chops in the flour mixture, shaking off any excess flour. Reserve the remaining flour. .
- Heat a large cast-iron skillet (or other sauté pan) over medium heat. Add the oil when hot.
- When the oil is barely smoking, add the pork chops, and cook for 3-4 minutes per side or until golden brown.
- Remove the chops from the pan and set them aside on a plate.
- Without cleaning the pan, add the onions in and stir to loosen up any of the browned bits on the bottom of the pan. Cook until onions are well-browned (not burnt) and translucent.
- Sprinkle about 2-3 teaspoons of the remaining flour mixture into the onions, adding in the chicken stock, and whisking to combine well. Let sauce thicken a bit (simmer for about 5 minutes).
- Stir in the coconut milk, and season to taste.
- Add the pork chops back into the pan, spooning the onion sauce over them, and allow to simmer for 5-7 minutes or until pork is cooked through.