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Radagast’s Rhosgobel “Rabbit” Sausage Sauté – tastes alot like chicken!Rostobel Rabbit Sausage Saute

The eccentric old wizard Radagast the Brown is the Middle-earth version of St Francis of Assisi!  The animals of the forest come to his home for refuge and healing.  His magic potions sometimes even bring them back from the brink of death!   He is even able to communicate with some of them using the Westron language – most notably his prized Rhosgobel rabbits

Everyone knows rabbits are swift of foot, but this breed of rabbit is even faster than usual, and much bigger – up to two feet long not counting the legs!  So it only makes sense that they would work wonderfully to pull a wizard’s sleigh!  Able to dart quickly in new directions to evade enemies such as giant spiders, bats, wargs, and grissly orcs, they are excellent at creating a diversion so a company of dwarves, a hobbit, and a wizard can escape into the caves that lead to Rivendell!  It may seem improbable that a team of rabbits can perform such feats, but, when Gandalf suggested the wargs and orcs would over power them, Radagast defiantly replied, “These are no ordinary rabbits!  These are Rhosgobel Rabbits! LET THEM TRY!”

 

As a point of clarification, please note that this is not a Middle-earth Recipe from the “LOTR Scrapbook” site but is a creation of my own, and the suggestion for the name of the dish came from my husband.

Radagast’s Rhosgobel Rabbit Sausage Sauté

6 large sausages
1 large sweet onion
2 cloves of garlic, smashed (more if you really like garlic)
2 large fresh tomatoes, diced (or canned if not in season)
Fresh ricotta cheese
Salt and pepper
White wine
White rice, prepared in advance

Obtain a package of six large sausages of your liking from the local market – chicken, pork, or turkey.  They come with a variety of seasonings these days!

Grill the sausages, preferably over a flame, but a cast iron skillet works well indoors too.

While sausages are grilling, slice or dice the onions and tomatoes.  Remove the sausages from the grill and cut them into one inch rounds.

Heat a large heavy skillet to medium high and add two tablespoons of olive oil and the smashed garlic.  Stir it quickly so the garlic doesn’t burn, then add the sausage pieces.  Immediately add the white wine and let it cook off a bit, stirring the sausage a couple of times.  You’re just keeping the meat warm and letting it soak up the flavors.

Turn down the heat to medium and push the sausage to the side of the skillet and add the onions, salt and pepper, sautéing until nicely browned and translucent.  Then add the tomatoes and stir all of the ingredients together, cooking another 2 minutes or so.

If you like cheese with your “rabbit” consider adding fresh ricotta cheese in serving spoon-size portions around the top and let it melt into the mixture for a few minutes.

Serve over steamed white rice, noodles, or potatoes!  You might also add sauteed mushrooms or peppers to this dish.

This post, which has been a long time coming since my last one, is in honor of the milestone of more than 50,000 site views! Thanks for noticing!

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The desolation of Smaug is indeed cause for celebration as the old worm lies dead amid the smoldering ruins of Esgaroth.  The burglar Bilbo Baggins proved his quality to the once doubting company of Dwarves by outwitting the Dragon and discovering his weakness — an unprotected patch under his left breast.   Fatally pierced by the Bowman’s arrow, the treasure of Erebor was restored to its rightful owners.   The Dwarves had their revenge at last!

seed cakes for gimli

While news  of the dragon’s demise spread, it was fitting for the thirteen dwarves and their burglar to celebrate.  With the city in ruins, the celebration would be sparse.  But our dear Hobbit is nothing if not resourceful, and also very fond of parties.   He rallied the younger Dwarves Kili and Fili and off they went on another mission — this time to look for provisions for the party amid the ruins of the town.   Kili and Fili wished there might be more than roasted coneys on the menu — they talked of the sweet seedcakes that were part of every Dwarf family celebration.  Because of his heroism, the townsfolk took pity upon Bilbo and offered him what little they could find left of their provisions.  He inquired whether there might be any ingredients to bake a tasety treat, as they had been on their journey for a very long time and he was yearning for some of the comforts of his home back in the Shire.    One of the dear old women of the city brought him to the rubble that had been her home and offered whatever he might find there.  As luck would have it, Bilbo managed to scrounge up a bit of this and a dab of that and unearthed a few pots while he was at it.  Kili and Fili came running — Kili was carrying a goat and Fili had a chicken in one hand and two eggs in the other!    It seemed like their wish would be granted as they watched Bilbo work his magic,  though there would not be enough to share with all the rest. After baking it on the open fire Bilbo cut it into four sections — not three.  Kili and Fili protested that if he cut the cake into three pieces they would each have more.  But Bilbo had another plan.  Taking his slice and the fourth with it, he led the young Dwarves back to the camp with Kili and Fili protesting the whole distance.  But once they arrived, they witnessed the legendary Hobbit hospitality as Bilbo offered the fourth piece to Thorin, their leader.   If anyone else should enjoy this sweet revenge, it was he.

“Seedcake for Gimli”  The recipe is a bit like a scone in a pan.  In my version I substituted Chia seeds.  I’d been wondering what to do with them and I don’t care for caraway which is in the original! I also added a tablespoon of fresh lemon juice to the wet ingredients before adding the dry.   I baked mine in a 10 inch cast iron skillet.   I cannot vouch for the recipe’s 45 minute cooking time because my oven is not heating properly, but at 350 degrees in my oven I only needed 20 minutes but that could be due to the cast iron.  Definitely use the middle rack as suggested so it doesn’t burn on the bottom.   I am not sure if the recipe is meant to be slightly thinner than a biscuit dough, then it would have taken longer.  The only other thing I did differently is not sift the flour.  Give it a try!  I’m going to have it for breakfast with a bit of yogurt!

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