Rabbit Spring Rolls
We use the leftover filling from our stuffed bitter melon recipe and roll a bunch of these up. They freeze well (spread them out on a sheet pan and freeze them first before vacuum sealing) and thaw quickly for a quick dinner or dish for entertaining. Serve with Nuoc Cham as a dipping sauce, herbs (thai basil or shiso) and lettuce to wrap.
Rabbit Spring Rolls with Nuoc Cham
Nuoc Cham:
3 limes, juice of
3 tbsp sugar
½ cup water
6 tbsp fish sauce
4 cloves garlic, minced
3 tbsp carrot, grated
2-4 thai chili peppers, minced
Combine all ingredients and bring to a slow simmer, stir to dissolve sugar. Store in a glass jar in the refrigerator.
Roll bitter melon filling into spring roll wrappers and fry until crispy.
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Tangier and smokier than the store bought stuff.
Birch beaver bacon- it had a nice ring to it.
Not a whole lot of people make smoked, cased, fresh chorizo.
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Simple and humble, confit rabbit brings out the best in this delicate wild game.
Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits
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Slice it thin and serve over crusty bread, or add to any dish that needs a pop of fattiness.
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Perfect for a quick snack or entertaining
There’s something about bitter food that makes you feel good after you eat it
Tastes like chicken
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If we haven’t given you enough reason to cure a beaver ham, here’s one more.
This side is a great use for leftover ham- beaver or otherwise- and comes together quickly.
A distinctly Vietnamese curry