Recipe | Living My Full Life

Woah, that’s right. THREE. I have three recipes to share with you.

1. My personal recipe for carrot soup. Love this stuff. It’s a super simple recipe, too!

2. My favorite tuna sandwich recipe. It’s a guacamole tuna sandwich on pumpernickel bread. I don’t know how I came up with this. It’s super random, but don’t knock it till ya try it!

3. Strawberry Pop-Tart Muffins. I was at Jimmy’s house on Sunday after church and we decided to bake muffins together, but didn’t have any chocolate chips or blueberries. So we resorted to making our own recipe by using strawberry Pop-Tarts to give the muffins some flavor. We also added a streusel topping.

What’s the best thing you’ve cooked or baked lately?

On Saturday, I told Jimmy that I would cook dinner for his family. We went to the grocery store and I asked him what he wanted. He said he wanted something wild. We walked past the butcher and Jimmy spotted a rabbit. He told me that he wanted rabbit stew. So I created my own rabbit stew recipe!

Rabbit Stew

Ingredients:
The meat from one rabbit
2 tablespoons olive oil
4 cups water
3 tablespoons Worcestershire sauce
1 clove of garlic, peeled and chopped
1 bay leaf
1 medium onion, sliced
1 teaspoon each of salt and pepper
1 1/2 teaspoons chopped rosemary
2 teaspoons paprika
5 large carrots, sliced
5 ribs celery, chopped
2 tablespoons cornstarch

Directions:
1. Brown the meat in the oil. Add water, Worcestershire sauce, garlic, bay leaf, onion, salt and pepper, rosemary, and paprika. Cover and simmer for about 30 minutes. Remove bay leaf.
2. Add carrots and celery. Cover and simmer for another 30 minutes. Combine 1/4 cup of water and cornstarch until smooth. Add some of the hot liquid into the corn starch mixture. Add cornstarch mixture to to pot and cook until bubbly. Enjoy!

The verdict? It was delicious and I think rabbit tastes a lot like chicken, only sweeter and lighter–if that makes sense?! I’d definitely make it again!

Would you try rabbit stew?