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20 (or so) med. Mushrooms (stems removed & finely chopped)
1 lb. Bonelss Rabbit Meat (cut in small pieces)
1 c. Pepper Jack Cheese (finely grated)
¼ c. Mayonnaise
½ c. seasoned Bread Crumbs
½ tsp. Liquid Smoke
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp Tabasco Sauce
Season rabbit meat to taste (I used a little Tony Chachere's Seasoning). In a skillet put 2 tablespoons oil and heat. Add rabbit and stir fry to a nice dark golden color. Remove from heat and put on plate to cool. When cool enough to handle, put in food processor and mince. Set aside.
To skillet add mushroom stems and sauté until just tender. Remove from heat and add the rest of the ingredients including the minced rabbit. Mix all these ingredients really well. Taste to see if you need to add any seasoning at this time and do so if needed.
Stuff mushroom caps, mounding slightly.
Place on a cookie sheet/jelly roll pan or a baking pan.
Bake at 450° for 15 minutes. |
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