London Broil

I still have no idea what cut we actually got, since it was just labeled "London Broil", but we London-Broiled it and it was just fine.

London Broil

I only marinated it for about four hours, and that seemed to work. It was meat. Tasty, tasty meat.

Rabbit Stifado

Rabbit is not nearly as exciting a meal as it sounds, and this recipe was only so-so - it is *really* heavy on the winey flavor, and not particularly complex.

Rabbit Stifado

I made this in the crockpot, and if I were to do it again I would stick to the stovetop and let the liquid reduce to a sauce. I'd also want it to be sweeter - less vinegar, more sugar, and possibly stewed tomatoes instead of paste. But really, I'd probably just look for a different recipe if we get another rabbit.

It's not terrible - I don't mind having leftovers. But it's not really a keeper.

UPDATE: We took the leftovers, cooked the liquid way down, and added sugar and butter. It came together quite nicely, and went from very much "meh" to something I'd actually want to make.

Garlic-Stuffed Petite Tender Roast

Our butcher recommended the petite tender, a cut I'd never had before, so I found this recipe for it. It was quite good - very meaty flavor that stood up to the garlic and rosemary (although I'd cut back on rosemary next time.)

Garlic-Stuffed Petite Tender Roast

Sesame-Ginger Beef with Asparagus

This was a classic "Google what I have in the fridge" find. We had stew meat, asparagus, and a recently-expanded collection of oils and spices, and this happened to fit neatly. It was quite tasty.

Sesame-Ginger Beef and Asparagus Stir-Fry

Simple prep, a classic Chinese restaurant flavor, and not too many ingredients. We'll be going back to this one. I should have sliced the beef very thin as instructed - stew-sized chunks got too tough - and the fresh ginger was perhaps a little too much for the vegetable mix, but the sauce was just about perfect. I suspect it would go very well with broccoli, too.