Season 8 Episode 7

Tip Of The Week

Remember to only carry the type of ammunition that you are using. The proper caliber or gauge. Putting the wrong type in your gun will cause damage to the gun and most likely will hurt you. Keep in mind that possessing the wrong kinds of ammunition during deer gun season can also get you a fine. Lastly remember that you are only allowed 3 rounds in your rifle/shotgun. One in the chamber two in the magazine.


Recipe Of The Week

Rabbit In Blue Cheese and Mustard Sauce

1 rabbit (2 1/2 – 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup Dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whipping cream
1/2 cup crumbled blue cheese

Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 – 8 1/2 hours).

Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.