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Traditionally for us we will be having roast leg of lamb fresh from our flock. We enjoy it with mint sauce (not to be confused with mint jelly - blah) The sauce is simple and made with fresh finely chopped mint, a little sugar and vinegar.
We also saved a few bags of peas from our garden last year to eat with Easter Diner. Probably have some mashed potatoes and hot cross buns too.
This year I might make some fish chowder as an appetizer as I have some Cod, Haddock and Pollock left over from a late fall fishing trip.
There are some great ideas here. I'd really love to do a prime rib or roast beef, but I'm worried about the cost, we've been affected by the bad economy. I'm going to look into the prices. If I did do the prime rib or roast beef, I'd also make yorkshire pudding, I have a recipe that makes them in individual muffin cups. They come out tasting like yummy popovers. This week though, I'm going to experiment with chicken cordon bleu, to see how that turns out. I'm going to try it with prosciutto ham and gruyere cheese.
Rabbit and Hare are both such delicious meats, it seems a perfect excuse.
See it as a gastronomic Homage to the Great Floppy eared one if you will ! I grew up eating rabbit and hare and I am always puzzled as how bizarre it seems to some people. Jugged Hare or "Lapin a la moutarde" ( rabbit in mustard sauce) are such classics.
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